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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.
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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!
Berry Mojito Fruit Tarts FAQs
Although best served on the same day, you can store and leftovers for several days in a tightly sealed container in the refrigerator.
Typically glazes or chocolate. The fruit filling helps create a barrier between the puff pastry and cream cheese filling in this recipe.
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.
Let’s see how to make the berry and mojito filling before finishing our fruit cups …
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Berry Mojito Fruit Tarts
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We’ll email this post to you, so you can come back to it later!
Equipment
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
Nutrition information is automatically calculated, so should only be used as an approximation.
