Mini Tarts with Creamy Filling and Purple Glaze

Mini Tarts with Creamy Filling and Purple Glaze are delightful little desserts that pack a big punch of flavor. These adorable tarts are not only visually appealing with their shiny purple topping but also satisfy your sweet tooth with their rich creamy filling. Perfect for gatherings, special occasions, or just a treat for yourself, these tarts are sure to impress anyone who takes a bite!

Why Make This Recipe

There are many reasons to make these delicious mini tarts. First, they are incredibly versatile; you can serve them at parties, family gatherings, or even as a sweet surprise for friends. Additionally, the creamy filling paired with the purple glaze creates an irresistible combination that everyone loves. Plus, making mini tarts is easier than you might think, and with a little patience, you can create a stunning dessert that looks like it came from a bakery.

How to Make Mini Tarts with Creamy Filling and Purple Glaze

Ingredients:

1 cup all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon salt
1/2 cup cold unsalted butter, cut into small pieces
1 large egg yolk
1-2 tablespoons cold water (as needed)

For the Creamy Filling:

1 cup heavy cream
1/2 cup cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 tablespoon lemon juice

For the Purple Glaze:

1/2 cup blueberry or grape juice (or blueberry puree)
1/4 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon water
1/2 teaspoon lemon juice (optional)

Directions:

Prepare Dough: In a food processor, mix the flour, sugar, and salt. Add cold butter and pulse until you see coarse crumbs. Add the egg yolk and pulse to combine. If it’s dry, add cold water, one tablespoon at a time, until the dough holds together.
Chill Dough: Place the dough on a floured surface and knead briefly. Wrap it in plastic and refrigerate for at least 30 minutes.
Preheat Oven: Preheat your oven to 350°F (175°C).
Shape Tart Shells: Roll out the dough to about 1/8 inch thick. Cut circles and press them into mini tart pans or a mini muffin tin, trimming any excess. Prick the bottoms with a fork.
Blind Bake: Line the shells with parchment paper and fill with pie weights or dried beans. Bake for 10-12 minutes, then remove the weights and parchment. Bake for another 5-7 minutes until golden brown. Let cool completely.
Make the Creamy Filling: Whip the heavy cream until stiff peaks form. In another bowl, beat the cream cheese with sugar until smooth. Add vanilla extract and lemon juice. Gently fold the whipped cream into this mixture.
Fill Tart Shells: Spoon or pipe the creamy filling into the cooled tart shells. Smooth the tops.
Make the Purple Glaze: In a small saucepan, mix the juice (or puree), sugar, and cornstarch. Heat over medium heat, stirring constantly until thickened, about 2-3 minutes. Remove from heat and stir in lemon juice if using. Let it cool slightly.
Glaze the Tarts: Spoon or drizzle the purple glaze over the filled tarts, covering them completely.
Chill and Serve: Refrigerate the tarts for at least 1 hour to set the glaze. Optional garnishes include fresh berries, mint leaves, or edible flowers for a fancy touch.

How to Serve Mini Tarts with Creamy Filling and Purple Glaze

Serve these mini tarts chilled for a refreshing dessert. They can be plated individually or arranged beautifully on a serving platter. Garnishing with fresh fruit, mint, or flowers adds a lovely finishing touch that makes them even more appealing.

How to Store Mini Tarts with Creamy Filling and Purple Glaze

Store any leftover mini tarts in an airtight container in the refrigerator. They will stay fresh for up to 2 days. Note that the glaze is best when freshly applied, so it’s a good idea to glaze them just before serving.

Tips to Make Mini Tarts with Creamy Filling and Purple Glaze

Make sure your butter is very cold for the best dough texture.
Be gentle when folding the cream into the cream cheese to keep the filling airy.
If the glaze is too thick, you can add a bit of water to adjust the consistency.

Variation

Feel free to experiment with different flavors for the creamy filling! You can add chocolate, fruit purees, or flavored extracts to customize your mini tarts.

FAQs

1. Can I freeze the tarts?
Yes, you can freeze the baked tart shells. However, it’s best to fill and glaze them just before serving.

2. What if I don’t have a food processor?
You can make the dough by hand. Mix the flour, sugar, and salt in a bowl, cut in the butter using a fork or pastry cutter, then mix in the egg yolk and water.

3. Can I use other juices for the glaze?
Absolutely! Any fruit juice or puree that you enjoy will work. Just adjust the sugar as needed based on the sweetness of the juice.

Enjoy your delicious Mini Tarts with Creamy Filling and Purple Glaze!