Mini Fruit Tarts

Mini Fruit Tarts Recipe - A Sweet Delight from the USA

Region / culture: USA | Preparation time: 20 minutes | Cooking time: 15 minutes | Servings: 12

Introduction

Mini fruit tarts are a delightful and delicious dessert that are perfect for any occasion. These bite-sized treats are filled with a creamy rice pudding mixture and topped with fresh fruit, making them a refreshing and satisfying dessert option.

History

The origins of mini fruit tarts can be traced back to traditional fruit tarts, which have been enjoyed for centuries in various cultures around the world. The addition of rice pudding to the filling adds a unique twist to this classic dessert, creating a creamy and flavorful treat that is sure to please.

Ingredients

2 cups cooked rice
2 cups half and half
1 x 3 oz (85 g) package cream cheese, softened
0.5 cup sugar
1 tbsp butter or margarine
2 eggs, beaten
2 tsp vanilla extract
12 vanilla wafers
0.25 cup sliced strawberries
0.25 cup sliced nectarine
0.25 cup sliced kiwi fruit
0.25 cup melted apple jelly

How to prepare

Combine rice, half and half, cream cheese, sugar, and butter in a 3 qt (2.84 liter) saucepan.
Cook over medium heat for 10 to 12 minutes or until slightly thickened.
Gradually stir 0.5 cup of the hot pudding mixture into the eggs; then return the egg mixture to the saucepan, stirring constantly.
Continue cooking for 1 to 2 minutes, until thickened.
Do not boil the mixture.
Stir in the vanilla and let it cool.
Line 12 muffin tins with aluminum muffin liners and place one wafer into each cup.
Fill each cup with 0.33 cup of the pudding mixture and top with sliced fruit.
Glaze with jelly.
Refrigerate for 1 to 2 hours before serving.

Variations

Try using different types of fruit, such as raspberries, blueberries, or kiwi, for a unique flavor combination.
Add a sprinkle of cinnamon or nutmeg to the pudding mixture for a warm and spicy twist.

Cooking Tips & Tricks

Be sure to cook the pudding mixture over medium heat and stir constantly to prevent it from burning.

- Let the pudding mixture cool slightly before filling the tart shells to prevent them from becoming soggy.

- Experiment with different types of fruit to create a variety of flavor combinations.

Serving Suggestions

Mini fruit tarts can be served as a sweet treat after a meal or as a light snack. They pair well with a cup of tea or coffee.

Cooking Techniques

The key to making mini fruit tarts is to cook the pudding mixture over medium heat and stir constantly to prevent it from burning. Be sure to let the mixture cool slightly before filling the tart shells to prevent them from becoming soggy.

Ingredient Substitutions

If you don't have half and half, you can use a combination of milk and heavy cream as a substitute. You can also use graham crackers or shortbread cookies in place of the vanilla wafers for the tart shells.

Make Ahead Tips

Mini fruit tarts can be made ahead of time and stored in the refrigerator for up to 2 days. Simply top with fresh fruit and glaze with jelly before serving.

Presentation Ideas

Arrange the mini fruit tarts on a decorative platter and garnish with fresh mint leaves for a beautiful presentation. You can also drizzle with chocolate sauce or caramel for an extra touch of sweetness.

Pairing Recommendations

Mini fruit tarts pair well with a glass of sparkling wine or champagne for a special occasion. They also go well with a scoop of vanilla ice cream for a decadent dessert option.

Storage and Reheating Instructions

Store any leftover mini fruit tarts in an airtight container in the refrigerator for up to 2 days. To reheat, simply place in the microwave for 10-15 seconds or until warmed through.

Nutrition Information

Calories per serving

Each serving of mini fruit tarts contains approximately 250 calories.

Carbohydrates

Each serving of mini fruit tarts contains approximately 30 grams of carbohydrates.

Fats

Each serving of mini fruit tarts contains approximately 10 grams of fat.

Proteins

Each serving of mini fruit tarts contains approximately 5 grams of protein.

Vitamins and minerals

Mini fruit tarts are a good source of vitamin C, thanks to the fresh fruit topping. They also contain calcium and iron from the rice pudding mixture.

Alergens

Mini fruit tarts contain dairy (cream cheese, half and half) and eggs, so they may not be suitable for those with dairy or egg allergies.

Summary

Mini fruit tarts are a delicious dessert option that is relatively low in calories and provides a good balance of carbohydrates, fats, and proteins. They are also a good source of vitamin C, calcium, and iron.

Summary

Mini fruit tarts are a delightful and delicious dessert option that is perfect for any occasion. With a creamy rice pudding filling and fresh fruit topping, these bite-sized treats are sure to be a hit with family and friends. Enjoy!

How did I get this recipe?

for Mini Fruit Tarts. It was many years ago, when I was just a young girl living in the countryside. My family didn't have much, but we always made the most of what we had. One summer, my mother's friend, Mrs. Jenkins, came to visit us from the city. She was a fancy lady, always dressed in the latest fashion and carrying the most delicious treats in her purse.

One afternoon, Mrs. Jenkins offered to show me how to make Mini Fruit Tarts. I was thrilled at the opportunity to learn something new in the kitchen. I watched as she pulled out a small recipe card from her purse and began to gather the ingredients. Flour, butter, sugar, eggs, and a variety of fresh fruits were all laid out on the kitchen table.

Mrs. Jenkins explained each step of the recipe to me in great detail. She showed me how to make the pastry dough by combining the flour, butter, and sugar until it formed a crumbly mixture. Then, she taught me how to roll out the dough and cut it into small circles to fit into the mini muffin tin. The kitchen was filled with the sweet aroma of the baking pastries as they cooked in the oven.

As the tarts cooled, Mrs. Jenkins showed me how to make the filling. She whipped together cream cheese, sugar, and vanilla extract until it was smooth and creamy. Then, she spooned the filling into the cooled tart shells and topped them with a colorful array of fresh fruits. The finished tarts looked like little works of art, almost too beautiful to eat.

I was amazed at how easy it was to make such a delicious and impressive dessert. Mrs. Jenkins told me that the key to a good tart was using the freshest ingredients and taking your time to make each step just right. She also shared with me the importance of sharing recipes with others, so that they could enjoy the same delicious treats in their own homes.

From that day on, I made Mini Fruit Tarts whenever I could. I would experiment with different fruits and fillings, always trying to find the perfect combination of flavors. Over the years, I shared the recipe with my friends and family, passing on the knowledge that Mrs. Jenkins had given to me.

As I grew older, I continued to collect recipes from various places and people. Each recipe held a special memory for me, whether it was from my grandmother's old cookbook or a new friend I had met at a cooking class. I loved to try new things in the kitchen, always eager to learn and improve my skills.

Now, as I sit in my cozy kitchen, surrounded by the familiar scents of baking tarts and simmering soups, I am grateful for all the recipes I have collected over the years. Each one holds a story, a memory, a connection to someone or something special. And as I pass on these recipes to my own grandchildren, I know that they will carry on the tradition of good food, good company, and good memories for generations to come.