Print

Mini Peach and Cream Cheese Tarts

Mini Peach and Cream Cheese Tarts
Print Recipe

Mini Peach and Cream Cheese Tarts are bite-sized desserts combining a flaky buttery crust, a smooth and tangy cream cheese filling, and fresh juicy peach slices. Perfectly balanced between sweet and creamy, these tarts are easy to make, customizable, and ideal for parties or casual snacks.

Ingredients

Scale

Pie Crust

  • Store-bought or homemade pie crust, enough to make mini tart shells

Cream Cheese Filling

  • 8 oz cream cheese, softened
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract

Fruit Topping

  • 2–3 fresh peaches, thinly sliced
  • 1 teaspoon lemon juice

Finishing Touch

  • 1–2 tablespoons melted butter
  • Optional: sugar for sprinkling on top

Instructions

  1. Prepare the Crust: Roll out the pie crust and cut into small circles to fit mini tart pans or a muffin tin. Gently press each circle into the pan, ensuring no air pockets. Chill for 15 minutes to help the crust hold its shape during baking.
  2. Make the Cream Cheese Filling: In a bowl, beat softened cream cheese with sugar and vanilla extract until silky smooth, creating a rich and tangy filling for the tarts.
  3. Assemble the Tarts: Spoon the cream cheese mixture evenly into each chilled crust shell. Arrange thin peach slices on top in a fan pattern, brushing lightly with lemon juice to keep them vibrant.
  4. Bake to Perfection: Preheat oven to 350°F (175°C). Bake the filled tarts for 15–18 minutes until the crust is golden and the filling is set but still soft.
  5. Final Touches: Brush the warm tarts with melted butter and optionally sprinkle a little sugar on top for sparkle. Allow them to cool slightly before serving.

Notes

  • Use ripe peaches for the best flavor and moisture balance.
  • Keep dough chilled to prevent shrinkage and ensure flaky crusts.
  • Do not overfill tart shells to avoid spillover during baking.
  • Use room temperature cream cheese for a smooth filling.
  • Let tarts cool before removing from pans to retain their shape.
  • Fresh peaches are preferred, but canned peaches can be used if well drained and patted dry.
  • Chilling crust and brushing with melted butter or egg wash helps prevent sogginess.
  • To make vegan, substitute cream cheese and butter with plant-based alternatives and use natural sweeteners.
  • Mini tart pans or standard muffin tins sized 2 to 3 inches diameter work best.
  • Assemble the tarts ahead of time and refrigerate; bake just before serving for freshness.

Nutrition

Keywords: mini peach tarts, cream cheese tarts, fruit tarts, bite sized desserts, summer desserts, easy baking

Find it online: https://eazyummy.com/mini-peach-and-cream-cheese-tarts/