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Make these Berry Mojito Fruit Tarts for your next gathering! Puff pastry is filled with a lime-mint filling and topped with fresh fruit.

berry mojito fruit tarts on plate

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Fruit Tarts

These Berry Mojito Fruit Tarts are perfect for sharing with friends and family! So whether you whip up a batch for a summer cookout, share them at an office party, or make them for the holidays, these little treats will be a welcome no matter where you share them!

If you are unfamiliar with puff pastry, you can usually find it in the frozen section of your local grocer. It’s usually near the frozen pie crusts and baked goods.

After baking the pastry shells, we will make a simple berry filling and a luscious lime-mint filling before topping these pastries with fresh berries. Mmmmm, it’s so good!

puff pastry dessert cut in half

Berry Mojito Fruit Tarts FAQs

➡️ How should I store leftovers?

Although best served on the same day, you can store and leftovers for several days in a tightly sealed container in the refrigerator.

➡️ How do you keep fruit tarts from getting soggy?

Typically glazes or chocolate. The fruit filling helps create a barrier between the puff pastry and cream cheese filling in this recipe.

➡️ Can fruit tarts be made ahead?

Yes! You’ll want to be sure they are covered and refrigerated. I suggest adding the fresh fruit to the top on the same day you plan on serving.

Recipe Tips

  • After baking the puff pastry, I left the top of the shell in the middle to have more pastry. If you prefer more filling, then remove it to hollow it out.
  • This recipe is equally delicious without the mint and lime in the cream cheese filling!
  • Don’t leave your unbaked puff pastry at room temperature for too long.
preparing the puff pastry and filling

Let’s see how to make the berry and mojito filling before finishing our fruit cups …

preparing the berries and topping

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closeup of berry mojito fruit tart
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Servings: 6 servings

Berry Mojito Fruit Tarts

By Jamie Sherman
Make these Berry Mojito Fruit Tarts for your next gathering! Puff pastry is filled with a lime-mint filling and topped with fresh fruit.
Prep: 15 minutes
Cook: 30 minutes
CoolingTime: 5 minutes
Total: 50 minutes

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We’ll email this post to you, so you can come back to it later!

Ingredients 

  • 1 box puff pastry shells

Cream cheese filling

  • 8 ounces cream cheese, softened
  • ¼ cup granulated sugar
  • 1 tablespoon lime juice
  • 3 teaspoon fresh mint
  • ¼ teaspoon mint extract

Berry filling and topping

  • 3 tablespoons granulated sugar
  • 1 tablespoon flour
  • ½ teaspoon mint
  • 1 lime, juiced
  • ½ cup blueberries, divided
  • ½ cup raspberries, divided
  • ½ cup strawberries, sliced and divided
  • ½ cup blackberries, divided

Instructions 

  • Preheat your oven to 425°F. Separate your shells and place them on an ungreased baking sheet and bake them for 18 minutes. 
  • While the shells are baking, prepare your cream cheese filling. Using a hand mixer, combine the cream cheese, sugar, lime juice, fresh mint, and mint extract until well combined. Set aside.
  • To make your berry filling, whisk the sugar, flour, mint, and lime juice until combined in a small skillet. Add 1/4 cup of blueberries, 1/4 cup raspberries, 1/4 cup strawberries, 1/4 cup blackberries, and cook over low-medium heat. As the berries soften, begin to squish them and break them up. Cook them for 5 minutes as the filling will thicken slightly.
  • Allow your puff pastry to cool for 5 minutes. Then, take your cooled puff pastry shells and fill them with a scoop of berry filling then a heaping scoop of cream cheese mixture. 
  • Top with the reserved fresh berries and garnish with additional mint, if desired.

Notes

  • After baking the puff pastry, I left the top of the shell in the middle to have more pastry. If you prefer more filling, then remove it to hollow it out.
  • This recipe is equally delicious without the mint and lime in the cream cheese filling!
  • Don’t leave your unbaked puff pastry at room temperature for too long.

Nutrition

Serving: 1pastry, Calories: 668kcal, Carbohydrates: 61g, Protein: 9g, Fat: 44g, Saturated Fat: 16g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 21g, Cholesterol: 38mg, Sodium: 323mg, Potassium: 179mg, Fiber: 3g, Sugar: 19g, Vitamin A: 555IU, Vitamin C: 17mg, Calcium: 58mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Jamie

Jamie Sherman founded Love Bakes Good Cakes in February 2012. She is a self-taught home cook passionate about sharing easy, delicious, and family-friendly recipes. From comforting classics to irresistible desserts, I believe homemade food brings people together. Join me on my journey of creating and sharing meals that bring joy to every table!

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