Mini Fruit Tarts with Creamy Filling

Ingredients

• 1 sheet puff pastry, thawed
• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup sliced kiwi
• 1/2 cup sliced peaches
• 1/2 cup sliced plums
• 1/2 cup fresh raspberries
• 1/2 cup fresh blackberries
• 1/2 cup fresh blueberries
• 1/2 cup sliced figs
• 1/4 cup chopped walnuts
• 1/4 cup chopped pistachios
• Powdered sugar for dusting

Instructions

1. Preheat oven to 375°F (190°C).
2. Roll out puff pastry and cut into 6 equal circles to fit a mini tart pan or muffin tin.
3. Place pastry circles in the pan and prick the bottom with a fork.
4. Bake for 12-15 minutes until golden brown, then let cool completely.
5. In a bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.
6. Pipe or spoon the cream filling into each cooled tart shell.
7. Top each tart with a different combination of fresh fruit: kiwi and raspberry, peaches and blueberries with pistachios, plums and blackberries, figs and walnuts, or mixed berries.
8. Dust with powdered sugar before serving.