# What You'll Need:
→ Tart Shells
01 - 16 mini tartlet shells
→ Creamy Filling
02 - 1 cup heavy cream
03 - 4 oz cream cheese, softened
04 - 1/4 cup powdered sugar
05 - 1 teaspoon vanilla extract
→ Fruit Toppings
06 - 1/2 cup sliced fresh strawberries
07 - 1/2 cup fresh raspberries
08 - 1/2 cup fresh blueberries
09 - 1/2 cup peeled and sliced kiwi
10 - 1/2 cup diced mango
11 - 1/4 cup pomegranate seeds
12 - Fresh mint leaves for garnish
→ Optional Decoration
13 - 2 tablespoons warmed apricot jam (for glaze)
14 - Powdered sugar for dusting
# Method:
01 - Preheat oven to 350°F. If using homemade tartlet shells, bake according to recipe or package directions and allow to cool completely.
02 - Beat cream cheese in a medium bowl until smooth. Add powdered sugar and vanilla extract, mixing until fully combined.
03 - In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into cream cheese mixture until smooth and fluffy.
04 - Spoon or pipe the creamy filling into each cooled tartlet shell evenly.
05 - Place sliced strawberries, raspberries, blueberries, kiwi, mango, and pomegranate seeds attractively over the filling, combining colors and shapes.
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. Fill gaps with extra fruit and mint leaves.
08 - Lightly dust with powdered sugar before serving if desired.
