I made these fruit tartlets two years ago for Easter, and my sister and I both fell in love with them. I was going to make them again this year, but we ended up having more than enough dessert as it was. I had already bought all the fruit and the mini graham cracker crusts though, so I went ahead and made them for hubby and I the following week. These tartlets are a perfect spring or summer dessert! They’re incredibly light, and you can pile on whatever fruit you like, from raspberries to peaches to rhubarb. Of course, you can make your own crusts ahead of time if you prefer…but I love having these mini ones around for when I’m in a pinch. I didn’t even add a glaze to these tartlets, but I have included a recipe below in case you want to dress them up a little!
- 2 1/2 cups heavy whipping cream
- 1 1/2 Tbsp powdered sugar
- 6 mini graham cracker crusts
- Assorted fruit: kiwi, peaches, apricots, pears, blueberries, blackberries, strawberries, raspberries, rhubarb, etc.
For the glaze:
- 1/2 cup jam or preserves
- 1 Tbsp water
First, grab those handy pie crusts. These are Keebler if you’re wondering, but you can use whatever you have available to you.
Beat the whipping cream on medium-high speed until soft peaks form. Add in the powdered sugar and continue beating until stiff peaks form. You want it to be a little more on the stiff side since we’re going to set all of that fruit on top of it.
Spoon the sweetened whipped cream into the mini crusts. Arrange the fruit on top.
If you want to glaze the tartlets, heat the jam and water over medium heat until the jam becomes liquid. Remove from the heat and strain through a mesh strainer to remove any lumps. Let cool and then lightly glaze the fruit using a pastry brush.