Ingredients

The following ingredients have 20 Servings
  • 20 tart shells, ((ready to bake from the freezer section at your local grocer, follow package instructions))
  • 16 ounces cream cheese, (softened)
  • 1 cup confectioner's sugar
  • 1 teaspoon lime juice
  • 1 teaspoon white vanilla extract, ((can use regular vanilla extract))
  • 1 tablespoon milk
  • 1 pint raspberries
  • 1 pint strawberries, (chopped)
  • 1 teaspoon lime juice
  • 2 tablespoons sugar

Instruction

  • Bake the mini tart shells according to package instructions and set aside to cool.
  • While the tarts are baking, place the topping ingredients into a sauce pan over medium heat. Cook until the berries break down, the sugar dissolves, and the mixture becomes thick. Stir constantly. This process will take about 15-20 minutes over medium heat. Don't walk away - the filling will burn quite easily.
  • Once the filling is done, remove from heat and pour the filling into a glass bowl. Set aside to cool completely.
  • In the meantime, beat the cream cheese using a hand-held mixer until smooth and creamy.
  • Add the lime juice, white vanilla extract, and milk to the cream cheese and beat until well incorporated. Set aside.
  • Now, you're ready to assemble. It is very important that the tarts and the filling are cooled to room temperature!
  • Using a small cookie scoop, place about a heaping tablespoon of the cream cheese mixture into each tart.
  • Next, add about one teaspoon of the topping mixture onto the cream cheese mixture.
  • Use a toothpick to swirl the topping mixture into the filling mixture.
  • Refrigerate until ready to serve.