# 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. Bake tartlet shells according to package or recipe instructions. Allow shells to cool completely.
02 - Beat cream cheese in a medium bowl until smooth. Add powdered sugar and vanilla extract; mix until fully combined.
03 - Whip heavy cream in a separate bowl to stiff peaks. Fold whipped cream gently into cream cheese mixture until smooth and airy.
04 - Spoon or pipe the creamy filling evenly into each cooled tartlet shell.
05 - Arrange sliced fruits attractively over the filling, using a variety of colors and shapes for visual appeal.
06 - Lightly brush warmed apricot jam over the fruit topping to add shine, if desired.
07 - Place tartlets on a heart-shaped serving board, alternating colors and shapes. Fill any gaps with extra fruit and mint leaves.
08 - Dust tartlets lightly with powdered sugar just before serving, if preferred.
