Tarts shells filled with a cream cheese filling and topped with a mixture of fresh berries, kiwi, and sliced almonds combine to make these an easy to make and go-to summer treat.
Total Time: 3 1/2 hours Makes: 12 tarts
Ingredients
- 12 (3-inch) frozen unbaked tart shells
- 2 (8-ounce) packages cream cheese, room temperature
- 1 14-ounce can (1 1/4 cups) sweetened condensed milk
- 1/4 cup fresh lemon juice
- 1 teaspoon vanilla extract
- 1 1/3 cups sliced strawberries
- 1 1/4 cups blueberries
- 1 1/3 cups raspberries
- 3 kiwis, sliced
- Sliced almonds
- Powdered sugar
Directions
-
- Bake tart shells according to package directions, Cool on a wire rack.
- Using an electric mixer set at medium-high speed, beat the cream cheese in a large bowl until smooth. Beat in the condensed milk a little at a time, scraping the sides of the bowl, as necessary. Beat in the lemon juice and vanilla extract.
- Pour the filling into cooled tart shells; smooth the top with a rubber spatula. Cover with plastic wrap, and refrigerate until firm, 2 1/2 to 3 hours.
- In a bowl, combine berries and kiwi slices; stirring gently to avoid damaging fruit. Top cream-filled tarts with berry mixture. Sift powdered sugar over berries; dusting lightly, and garnish with sliced almonds. Serve immediately after assembling.
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