# What You Need:
→ 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
# How To Make It:
01 - Preheat oven to 350°F. Bake tartlet shells according to package or recipe instructions if homemade. Allow to cool completely.
02 - Beat cream cheese in a medium bowl until smooth. Add powdered sugar and vanilla extract, mixing until combined.
03 - In a separate bowl, whip heavy cream to stiff peaks and gently fold into cream cheese mixture until fluffy and smooth.
04 - Spoon or pipe creamy filling evenly into each cooled tartlet shell.
05 - Decorate each tart with an attractive assortment of sliced strawberries, raspberries, blueberries, kiwi, mango, and pomegranate seeds.
06 - Optionally brush fruit lightly with warmed apricot jam for a glossy finish.
07 - Arrange filled tartlets on a heart-shaped serving board or platter, alternating colors and shapes. Fill gaps with extra fruit and mint leaves.
08 - Lightly dust the assembled tartlets with powdered sugar before serving, if desired.
