Peach and Cream Cheese Mini Tarts

Peach and Cream Cheese Mini Tarts are delightful bite-sized treats featuring a tender pastry shell filled with luscious cream cheese and topped with juicy, sweet peach slices. They’re elegant, easy to make, and perfect for brunch, tea time, or dessert.

Why I’ll Love This Recipe

I adore how these mini tarts balance creamy, tangy filling with the vibrant sweetness of peaches. The crisp pastry shell contrasts beautifully with the smooth cream cheese center. They feel sophisticated yet are easy to assemble—ideal for impressing guests or treating myself.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Refrigerated mini tart shells or pastry dough

• Cream cheese, softened

• Powdered sugar

• Vanilla extract or almond extract

• Fresh ripe peaches, thinly sliced

• Optional: lemon zest or a drizzle of honey

directions

1. Preheat oven (if using raw shells). I heat the oven to 350 °F (175 °C) and arrange tart shells on a baking sheet.

2. Make the cream cheese filling. I beat softened cream cheese with powdered sugar and vanilla (or almond) extract until smooth and creamy. If I’m using lemon zest, I fold it in here.

3. Fill shells. I spoon or pipe the cream cheese mixture into each tart shell, filling about three‑quarters full.

4. Bake (if needed). If the shells are unbaked, I bake for about 10–12 minutes until filling is set. For pre-baked shells, I skip baking.

5. Add peaches. Once the tarts are slightly cooled, I gently press peach slices into the filling in a decorative pattern.

6. Optional glaze. I drizzle honey or a light apricot glaze over the peaches for shine.

7. Chill briefly. I refrigerate the tarts for at least 15 minutes to set before serving.

Servings and Timing

• Servings: Makes about 12 mini tarts (adjust with shell count)

• Prep time: 15 minutes

• Bake time (if applicable): 10–12 minutes

• Chill time: 15 minutes

• Total time: Approximately 40 minutes (or 30 minutes without baking step)

Variations

• Mixed berry: I substitute or add thin slices of strawberries or blueberries with peaches.

• Nutty crunch: I sprinkle finely chopped pistachios or almonds over the top for texture.

• Tropical twist: I fold shredded coconut into the cream cheese filling before piping.

• Sugar-free option: I use a sugar-free sweetener and opt for mini low‑sugar tart shells.

storage/reheating

I store the tarts in a covered container in the fridge for up to 2 days. There’s no reheating—just serve chilled or bring them briefly to room temperature for a softer filling. I add fresh peach slices right before serving if making ahead.

FAQs

1. Can I make the shells from scratch?

Yes—I often use homemade mini tart shells or cuts of pie dough baked in a muffin tin. I let them cool before filling.

2. Can I use canned or frozen peaches?

Yes! I thaw and pat frozen slices dry before topping. For canned peaches, I drain well and pat dry to prevent soggy tarts.

3. Is the filling gluten-free?

Yes—when using gluten-free tart shells (store-bought or homemade), the filling and toppings are naturally gluten-free.

4. Can I prep this ahead of time?

Absolutely—I make the cream cheese filling and prebake shells ahead. I assemble just before serving to preserve freshness.

5. Can I swap cream cheese for yogurt?

I haven’t tried this exactly, but I suspect thick Greek yogurt could work—though the filling may be a bit looser and tangier.

Conclusion

Peach and Cream Cheese Mini Tarts are one of my favorite elegant yet easy desserts. Juicy peaches, creamy filling, and crisp pastry make a beautiful combination that’s simple but sophisticated. I hope they bring sweet, summery charm to your table!