This is a super simple dessert, that’s only 5 ingredients, that you probably already have in your pantry & refrigerator, easy to make and take with you wherever you’re going. The topping, you can use canned pie filling and I’ve done that plenty of times, but if you have fresh fruit and jelly or preserves, you can make your own in about 35 seconds! Now that’s quick.
Told you, you might already have the ingredients for this dessert. All you do is take Nilla Wafers and put them in the bottom of a 1/2 pint mason jar or in a cupcake wrapper in a muffin pan. Then to a mixer add a brick of cream cheese, sugar, egg and vanilla. Beat until fluffy
Then scoop about 3 TBSP into each jar or fill your cupcake wrappers about 3/4 way full.
Pop them in the oven for 20 – 25 minutes until the top is well set
While cooling tarts, make whip cream and top each tart with cream and move on to make your toppings
All you do is take, in this instance, I took blueberry jam and strawberry preserves, put a little of each in separate bowls, microwave each for 30 seconds and when it done in the microwave stir in fresh fruit to coat well and top your tarts
Cream Cheese Tarts with Simple Toppings
1 – 8 oz. box of cream cheese at room temperature
1 large egg
1/2 cup of sugar
1 tsp. of vanilla
Nilla Wafers – what method you use will depend how many you use
(using jars I made 7, with cupcake wrappers I’ve made between 10 to 12)
Start by lining your your muffin tin with liners if using an then put a Nilla wafer in each cupcake liner or jar. Then put the cream cheese in the bowl of your mixer and beat for 2 to 3 minutes until fluffy, the add sugar and beat for another minute, then add in your egg and vanilla, beat until light and fluffy.
Scoop into jars or liners, jars about 3 heaping TBSP and put into a 13 x 9 pan with sides, or in the wrapper 3/4 way full. Bake jars 20 – 25 minutes until the middle is well set or wrappers 15 to 20 minutes until well set, remove from oven and allow to cool.
While they are cooling make whip cream
1/2 of heavy whipping cream
3 TBSP of sugar
1 tsp. of vanilla
Put bowl and beaters in the frig to get cold about 15 minutes, then add heavy cream and beat until it starts to thicken, the add sugar and vanilla and beat until very thick. You can put in a Ziploc bag with a piping tip and pipe on each tart or spoon over each tart.
Now for the topping, super simple
With the blueberries, microwave about 1 TSBP of blueberry jam and microwave for 30 seconds then stir in 1/3 cup of fresh blueberries until well coated. You may need more or less blueberries depending on how thick you want it. Do the same with the strawberries but hull and dice them up. Spoon topping over tart and serve. So good and so easy, I made them in a mini muffin pan and it makes a lot, just use mini Nilla Wafers