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Fresh Fruit Tarts

These Fresh Fruit Tarts are not only beautiful but delicious. One of our favorite summer treats, hands down. Requires an oven only for the shell (try Graham Cracker Crust instead).

Cutting corners can be a cinch; make homemade whipped cream and fill tart shells with whipping cream garnished with fresh fruit for a lighter version of these tantalizing tarts!

These Fresh Fruit Tarts are not only beautiful but delicious. These fresh fruit tarts are big on flavor and easy on the labor.




1 stick butter, room temperature
1 1/2 tbsp. shortening
5 tbsp. confectioners’ sugar
1 c. flour
Dash salt
1 egg yolk


Preheat the oven to 300 degrees.

Cream together butter, shortening, and confectioners’ sugar.

Add egg yolk.

Beat in flour and salt

Pat dough into 10 inch springform pan (or smaller tart molds)

Bake at 300 degrees for 40 minutes

Tart Filling:


8 oz. cream cheese
1 can sweetened condensed milk
1/3-2/3 cup key lime juice (amount depends on your desired tartness)
1 tsp vanilla
1 Tbsp. Grated citrus peel

Fresh fruits (kiwi, strawberries, raspberries, blackberries, etc.)

Beat/whip all ingredients in a blender, food processor, or mixer until well blended (2-3 minutes) and pour into prepared crust.

Garnish with fresh fruit.

Chill until firm. (May also be frozen–place in freezer (without fruit) and cover well with plastic wrap or foil)

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