# What You Need:
→ Tart Shells
01 - 16 mini tartlet shells (store-bought or homemade)
→ Creamy Filling
02 - 1 cup heavy cream
03 - 4 oz cream cheese, softened
04 - 1/4 cup powdered sugar
05 - 1 tsp vanilla extract
→ Fruit Toppings
06 - 1/2 cup fresh strawberries, sliced
07 - 1/2 cup fresh raspberries
08 - 1/2 cup fresh blueberries
09 - 1/2 cup kiwi, peeled and sliced
10 - 1/2 cup mango, diced
11 - 1/4 cup pomegranate seeds
12 - Fresh mint leaves, for garnish
→ Optional Decoration
13 - 2 tbsp apricot jam, warmed (for glaze)
14 - Powdered sugar, for dusting
# How To Make:
01 - Preheat the oven to 350°F. If using homemade shells, bake according to the recipe or package instructions. Allow shells to cool completely before filling.
02 - In a medium bowl, beat the cream cheese until smooth. Incorporate powdered sugar and vanilla extract, blending until combined.
03 - In a separate bowl, whip the heavy cream to stiff peaks. Gently fold the whipped cream into the cream cheese mixture until smooth and airy.
04 - Spoon or pipe the creamy filling evenly into each cooled tartlet shell.
05 - Arrange sliced strawberries, raspberries, blueberries, kiwi, mango, and pomegranate seeds attractively atop each tartlet, varying colors and shapes for visual interest.
06 - If desired, lightly brush the fruit with warmed apricot jam to add shine.
07 - Place the filled tartlets on a heart-shaped board or platter, alternating colors and shapes. Fill gaps with extra fruit and garnish with fresh mint leaves.
08 - Optionally dust the tartlets lightly with powdered sugar before serving.
