Mini Fruit Tarts

Mini Fruit Tarts

Miz Helen's Kitchen

Ingredients

30 Mini Fillo Shells

8 (ounce) package cream cheese, softened

1-1/2 cups sugar

pinch salt

1 teaspoon vanilla extract

1 cup heavy whipping cream

1 cup fresh blueberries

1 cup fresh strawberries, chopped fine

Micro Mint spears

Directions

Keep the Mini Fillo Shells chilled in the refrigerator until ready to fill.

In a mixing bowl with the electric mixer, cream the cream cheese, sugar, salt, and vanilla. Cream until completely smooth.

In another mixing bowl with the electric mixer, whip the cream until there are soft peaks.

Very gently fold the whipped cream into the cream cheese mixture.

Chill in the refrigerator for 30 minutes.

When ready to fill the shells, I use a tablespoon scoop to fill each little tart, then add the fruit to the top. You can use a pastry bag or a zip lock bag with a hole in the end. I just like the scoop because it goes faster.

I am garnishing the serving's with the Micro Mint that I am growing in my herb garden.

Enjoy!