Mini Fruit Tarts

The Fruit:

Blueberries;
Blackberries;
Sliced Kiwi; and/or
Sliced strawberries

The Cream:

¾ cup of lemon curd
1 block “softened” cream cheese

The Crust:

¼ cup of ice water
½ cup of butter (chill in freezer for 15 minutes before using)
1¼ cup flour (all purpose)
¼ teaspoon of salt

The crust will make up to 12 mini crusts for 2.5 inch ramekins or a 9 inch pie pan. Place the cream in a bowl and stir until mixed and all lumps are gone. In a food processor or blender, pulse blend the salt, flour, and cold butter. The goal is keep the mixture lumpy and add a little ice water in small amounts. The final mixture will be sticky. Now, wrap it in plastic and let it sit in the refrigerator for 2 to 3 hours. Use butter flavored cooking spray to spray 8 to 12 (2.5-inch) ramekins or a pie pan. Roll out the crust and press the ramekins (upside down) to fill the ramekin with crust (pinch the ends and cut-off any excess); do the same with the pie pan. Bake for 10 to 15 minutes until golden brown. Pull from oven and allow it to rest and cool down. Fill the crust with the cream mixture and then gently press your fruit of choice on top.

Diva Tips:

• This tart or beautiful mini tarts can be prepared, set-up with fruit, and left in the refrigerator until serving.
• For presentation, I always add sprigs of mint for garnish.