Making your own pie pastry for these Berry Tarts is quick, easy and considerably less expensive than purchasing pre-formed frozen pastry. Be sure to make a dozen extra and freeze them for future baking needs.
8 frozen miniature pastry shells
8 oz cream cheese, softened
1 cup sugar
1/3 cup fresh blueberries or frozen blueberries, thawed, drained
1/3 cup fresh raspberries or frozen raspberries, thawed, drained
3 Tbsp seedless raspberry preserves
Mint leaves (optional)
Bake pastry shells according to package directions. Place on a wire rack to cool completely.
Beat cream cheese with an electric mixer set at medium speed until light and fluffy. Gradually add sugar, beating continually at medium speed until smooth, about 3 minutes.
Spoon cream cheese mixture into cooled pastry shells, filling each shell 2/3 full.
Arrange blueberries and raspberries over filling. Melt preserves in a small saucepan over low heat. Drizzle preserves over fruit topping. Garnish each tartlet with mint.
Berry Tarts tip: To prevent messy drips, use a teaspoon to drizzle the melted preserves over the fruit filling.