# Components:
→ Tart Shells
01 - 16 mini tartlet shells (store-bought or homemade)
→ Creamy Filling
02 - 1 cup heavy cream
03 - 4 oz cream cheese, softened
04 - 1/4 cup powdered sugar
05 - 1 tsp vanilla extract
→ Fruit Toppings
06 - 1/2 cup fresh strawberries, sliced
07 - 1/2 cup fresh raspberries
08 - 1/2 cup fresh blueberries
09 - 1/2 cup kiwi, peeled and sliced
10 - 1/2 cup mango, diced
11 - 1/4 cup pomegranate seeds
12 - Fresh mint leaves, for garnish
→ Optional Decoration
13 - 2 tbsp apricot jam, warmed (for glaze)
14 - Powdered sugar, for dusting
# Directions:
01 - Preheat oven to 350°F if baking homemade tartlet shells. Bake according to package or recipe directions and let cool completely.
02 - In a medium bowl, beat cream cheese until smooth. Incorporate powdered sugar and vanilla extract until fully combined.
03 - Whip heavy cream in a separate bowl to stiff peaks. Gently fold whipped cream into cream cheese mixture until smooth and fluffy.
04 - Spoon or pipe the creamy filling evenly into each cooled tartlet shell.
05 - Top each tartlet with an attractive assortment of sliced and whole fruits, balancing colors and shapes for visual appeal.
06 - Optional: Lightly brush fruit with warmed apricot jam to add shine.
07 - Place tartlets on a heart-shaped board or platter, alternating fruit colors and shapes. Fill any gaps with additional fruit and mint leaves.
08 - Lightly dust tartlets with powdered sugar before serving if desired.
