These Mini Peach and Cream Cheese Tarts are a sweet treat that’s sure to impress! With a creamy filling and juicy peach topping, they’re perfect for any occasion.
Making these tarts is a breeze! Just whip up the filling, pop in the peaches, and bake until golden. I love serving them at parties—everyone wants seconds! 🍑🎉
Key Ingredients & Substitutions
Cream Cheese: This is the star of the tart! Make sure it’s softened for easy mixing. If you want a lighter option, you can use Neufchâtel cheese, which has less fat but the same creamy texture.
Sugar: Granulated sugar sweetens the cream cheese. You can substitute with a sugar alternative like agave syrup or honey. Just adjust the amount to taste, as they are sweeter than sugar.
Peaches: Fresh peaches are best for this tart due to their juicy flavor. If they’re out of season, canned peaches work, but drain them well to avoid sogginess. For a twist, try using nectarines or apricots!
Mini Tart Shells: Use store-bought shells for convenience. If you prefer homemade, a simple pastry crust will work, or you could use phyllo dough for a flakier option.
How Do You Prevent Peaches from Browning?
To keep your peaches looking fresh and vibrant, toss them in lemon juice right after slicing. The acid in lemon juice prevents oxidation, keeping your fruit looking appetizing for longer. Here’s how to do it:
- Peel and slice your peaches thinly.
- Place the peach slices in a bowl, then drizzle 1 tablespoon of lemon juice over them.
- Gently toss until all slices are coated. This simple step makes your tart not only delicious but beautiful too!
Mini Peach and Cream Cheese Tarts
Ingredients You’ll Need:
For the Cream Cheese Filling:
- 1 package (8 oz) cream cheese, softened
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
For the Tart Shells:
- 1 package refrigerated mini tart shells (about 12 shells)
For the Peach Topping:
- 2-3 fresh peaches, peeled and thinly sliced (or canned peach slices, drained)
- 1 tablespoon lemon juice (to prevent peaches from browning)
Optional Garnishes:
- Powdered sugar for dusting
- Fresh mint leaves for garnish
How Much Time Will You Need?
This delightful recipe takes about 15 minutes of prep time and 12-15 minutes of baking. In total, expect to spend around 30 minutes from start to finish, plus some cooling time. Perfect for a quick dessert or snack!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). This ensures your tarts bake evenly and become beautifully golden!
2. Make the Cream Cheese Filling:
In a medium bowl, add the softened cream cheese, granulated sugar, and vanilla extract. Using a hand mixer, beat the mixture together until it’s smooth and creamy. This will be the delicious filling for your tarts!
3. Fill the Tart Shells:
Take your mini tart shells and spread about 1 to 2 tablespoons of the cream cheese mixture evenly into each shell. Make sure to fill them nicely, but don’t overfill! Leave a little room for the peaches on top.
4. Prepare the Peaches:
Next, slice your peaches thinly and toss them with the lemon juice to prevent browning. This step keeps your peaches looking fresh and vibrant.
5. Arrange Peach Slices:
Now, take the peach slices and arrange them attractively on top of the cream cheese layer in each tart shell. You can fan the slices out or pile them as you prefer for a lovely appearance!
6. Bake the Tarts:
Place the filled mini tarts on a baking sheet and pop them into the preheated oven. Bake for about 12-15 minutes, or until the tart shells are golden and the cream cheese filling is set. Just keep an eye on them to prevent over-baking!
7. Cool and Garnish:
Once baked, remove the tarts from the oven and let them cool completely on a wire rack. After they’re cool, you can optionally dust them with powdered sugar and garnish with fresh mint leaves for a nice touch.
8. Serve and Enjoy:
These mini tarts can be served chilled or at room temperature, making them a versatile dessert option. Enjoy the creamy, fruity goodness of your Mini Peach and Cream Cheese Tarts!
These mini tarts are not only delectable but also charming, perfect for gatherings or a sweet treat just for you!
Frequently Asked Questions (FAQ)
Can I Use Frozen Peaches Instead of Fresh Ones?
Absolutely! Just make sure to thaw them completely and drain any excess moisture before using them in the tarts. This will help prevent soggy shells and ensure a nice texture in your final dish.
Can I Make the Cream Cheese Filling Ahead of Time?
Yes, you can prepare the cream cheese filling a day in advance. Store it in an airtight container in the refrigerator. When you’re ready to bake, let it come to room temperature for easier spreading in the tart shells.
What’s the Best Way to Store Leftover Tarts?
Leftover mini tarts can be stored in an airtight container in the refrigerator for up to 3 days. However, they are best enjoyed fresh on the day they’re made for optimal crunchiness of the tart shell.
Can I Substitute the Tart Shells with a Homemade Crust?
Yes, you can! A homemade pastry crust or even a phyllo pastry can work well. If using a homemade crust, make sure to pre-bake it according to your recipe’s instructions before filling it with the cream cheese mixture.
