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Mini Peach and Cream Cheese Tarts

Mini Peach and Cream Cheese Tarts
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Mini Peach and Cream Cheese Tarts combine flaky pie crust, creamy tangy cream cheese filling, and juicy fresh peach slices into a perfect bite-size dessert. Easy to prepare and visually stunning, they make an ideal treat for parties, family gatherings, or a delightful personal indulgence. Adaptable for various dietary needs and seasonal fruits, these tarts promise a harmonious balance of flavors and textures in every bite.

Ingredients

Scale

Pie Crust

  • Pie crust dough (store-bought or homemade)

Cream Cheese Filling

  • 8 oz cream cheese, softened to room temperature
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract

Topping

  • 2–3 fresh peaches, thinly sliced
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground cinnamon or nutmeg (optional)

Finishing

  • 1 beaten egg (for egg wash)

Instructions

  1. Prepare the Pie Crusts: Roll out the pie crust dough on a lightly floured surface to about 1/8-inch thickness. Use a round cutter or glass to cut out circles slightly larger than your mini tart pans or muffin tins. Gently press the dough circles into the pans, trimming any excess to form neat edges.
  2. Make the Cream Cheese Filling: In a mixing bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Whip with a hand mixer or whisk until smooth and creamy.
  3. Assemble the Tarts: Spoon a generous amount of the cream cheese mixture evenly into each crust-lined tart shell. Arrange thin slices of fresh peaches on top, slightly overlapping for an attractive appearance. Lightly dust with cinnamon or nutmeg if using, then sprinkle a few drops of lemon juice over the peaches to maintain freshness.
  4. Apply Egg Wash and Bake: Brush the exposed crust edges with the beaten egg wash to achieve a glossy, golden finish. Place the tarts on a baking sheet and bake at 350°F (175°C) for 20-25 minutes until the crust is crisp and golden and the filling is set.
  5. Cool and Serve: Remove from the oven and cool in the pan for at least 10 minutes before transferring to a wire rack. Serve warm or at room temperature for the best flavor and texture.

Notes

  • Use chilled pie dough to keep crust flaky and prevent shrinking.
  • Slice peaches as thinly as possible for even baking and softness.
  • Do not overfill tarts to avoid overflow and keep them neat.
  • Pick ripe but firm peaches to maintain shape after baking.
  • Allow tarts to cool properly so the cream cheese filling sets fully.

Nutrition

Keywords: mini tarts, peach dessert, cream cheese tarts, bite-size dessert, summer dessert, easy baking, flaky crust

Find it online: https://mydishez.com/mini-peach-and-cream-cheese-tarts/