Mini Peach and Cream Cheese Tarts

Mini Peach and Cream Cheese Tarts are a delightful combination of buttery, flaky crust, creamy filling, and sweet, juicy peaches.

Perfect for summer gatherings or as a quick dessert, these bite-sized treats are as beautiful as they are delicious. The luscious cream cheese filling pairs perfectly with fresh or canned peaches, creating a dessert that’s both elegant and approachable. Whether you’re hosting a brunch or simply craving something sweet, these tarts are guaranteed to impress!

Kitchen Equipment Needed

• Muffin tin or tartlet pan
• Mixing bowl
• Hand mixer or whisk
• Rolling pin
• Baking sheet
• Pastry brush

Ingredients

For the Tart Shells:

• 1 roll of pre-made pie crust or puff pastry (or homemade)
• 1 egg, beaten (for egg wash)

For the Cream Cheese Filling:

• 8 oz (226g) cream cheese, softened
• 1/4 cup granulated sugar
• 1 tsp vanilla extract

For the Peach Topping:

• 2 fresh peaches, thinly sliced (or 1 cup canned peach slices, drained)
• 2 tbsp honey or apricot jam (for glaze)

Directions

1. Prepare the Tart Shells: Preheat your oven to 375°F (190°C). Roll out the pie crust on a lightly floured surface and cut into circles slightly larger than the muffin tin cups. Gently press the circles into the muffin tin, shaping them into mini tart shells. Prick the bottoms with a fork to prevent puffing. Brush with beaten egg.
2. Bake the Shells: Bake for 10-12 minutes, or until golden brown. Remove from the oven and let cool completely.
3. Make the Filling: In a mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
4. Assemble the Tarts: Spoon the cream cheese filling into the cooled tart shells, spreading it evenly. Top each tart with peach slices arranged in a fan or spiral pattern.
5. Glaze the Tarts: Warm the honey or jam in the microwave until runny, then lightly brush over the peach slices for a glossy finish.
6. Chill and Serve: Refrigerate the tarts for at least 1 hour before serving to allow the filling to set.

Prep Time

20 minutes

Cook Time

12 minutes

Total Time

32 minutes (plus chilling time)

Nutrition (Per Tart, Makes 12 Tarts)

• Calories: 180
• Protein: 3g
• Carbohydrates: 18g
• Fat: 11g
• Fiber: 1g

Expert Tips

• Use Ripe Peaches: Fresh, ripe peaches offer the best flavor. If they’re not in season, canned or frozen peaches work well too.
• Homemade Crust: For an extra touch, make your crust from scratch using your favorite pie crust recipe.
• Flavor Boost: Add a pinch of cinnamon or nutmeg to the cream cheese filling for a warm flavor profile.

FAQs

Can I make these ahead of time?
Yes, you can prepare the tart shells and filling a day in advance. Assemble and glaze just before serving for the freshest taste.

What other fruits can I use?
These tarts are versatile! Try using strawberries, blueberries, or nectarines as alternatives to peaches.

Can I use mini tart pans instead of a muffin tin?
Absolutely. Mini tart pans work well and can add a more decorative edge to your tarts.

How do I prevent the tart shells from puffing up?
Prick the bottoms with a fork before baking or use pie weights for a flat base.

Storing & Reheating

• To Store: Keep in an airtight container in the refrigerator for up to 3 days.
• To Serve: Serve chilled or at room temperature.

Substitutions & Variations

• Gluten-Free: Use a gluten-free pie crust.
• Low-Sugar Option: Replace granulated sugar with a sugar substitute like stevia or monk fruit.
• Vegan Version: Use a dairy-free cream cheese alternative and vegan pie crust.

Mini Peach and Cream Cheese Tarts

Mini Peach and Cream Cheese Tarts are a delightful combination of buttery, flaky crust, creamy filling, and sweet, juicy peaches.

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Equipment

• - Muffin tin or tartlet pan
• - Mixing bowl
• - Hand mixer or whisk
• - Rolling pin
• - Baking sheet
• - Pastry brush

Ingredients

  

• #### For the Tart Shells:
• - 1 roll of pre-made pie crust or puff pastry or homemade
• - 1 egg beaten (for egg wash)
• #### For the Cream Cheese Filling:
• - 8 oz 226g cream cheese, softened
• - 1/4 cup granulated sugar
• - 1 tsp vanilla extract
• #### For the Peach Topping:
• - 2 fresh peaches thinly sliced (or 1 cup canned peach slices, drained)
• - 2 tbsp honey or apricot jam for glaze

Instructions

 

• **Prepare the Tart Shells:** Preheat your oven to 375°F (190°C). Roll out the pie crust on a lightly floured surface and cut into circles slightly larger than the muffin tin cups. Gently press the circles into the muffin tin, shaping them into mini tart shells. Prick the bottoms with a fork to prevent puffing. Brush with beaten egg.
• **Bake the Shells:** Bake for 10-12 minutes, or until golden brown. Remove from the oven and let cool completely.
• **Make the Filling:** In a mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth and creamy.
• **Assemble the Tarts:** Spoon the cream cheese filling into the cooled tart shells, spreading it evenly. Top each tart with peach slices arranged in a fan or spiral pattern.
• **Glaze the Tarts:** Warm the honey or jam in the microwave until runny, then lightly brush over the peach slices for a glossy finish.
• **Chill and Serve:** Refrigerate the tarts for at least 1 hour before serving to allow the filling to set.