MINI, NO BAKE TARTS (BLACKBERRY & PEACH CHEESECAKE, LEMON, & WHITE CHOCOLATE RASPBERRY MOUSSE)

Happy almost Easter! I wanted to make a simple, light, and delicious dessert that would be perfect for a get together, like Easter! These mini tarts are the perfect dessert! Try one or all four of these delicious flavors; blackberry cheesecake, peach cheesecake, white chocolate raspberry mousse, and lemon meringue!

RECIPE BELOW:

*I bought my mini tart shells at world market, but you can order them on amazon or find them at most cooking supply stores.

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Peach Cheesecake:
Yields: About 15 mini tarts
1/2 package (4 oz.) cream cheese, room temperature!
1 Tbsp of sour cream
2 Tbsp of sugar
1/2 tsp of vanilla
1 tbsp of heavy cream
1 Tbsp of peach jam, optional
1/4 cup of peaches, tossed in warm peach jam (1 tsp)

DIRECTIONS:
Mix the softened cream cheese, and sugar together on medium speed, until well combined. Add in the sour cream, heavy cream, vanilla extract, and peach jam to your mixer. * Make sure to scrape down the sides of the bowl and continue to mix. Then place the mixture in a piping bag or zip lock bag and it is ready to be piped into the tart shells.

Blackberry Cheesecake:
Yields: About 15 mini tarts
1/2 package (4 oz.) cream cheese, room temperature!
1 Tbsp of sour cream
2 Tbsp of sugar
1/2 tsp of vanilla
1 tbsp of heavy cream
1 tbsp of blackberry puree (optional)
About 15 blackberries

DIRECTIONS:
Mix the softened cream cheese, and sugar together on medium speed, until well combined. Add in the sour cream, heavy cream, (blackberry puree if you are adding it,) and vanilla extract, to your mixer. * Make sure to scrape down the sides of the bowl and continue to mix. Then place the mixture in a piping bag or zip lock bag and it is ready to be piped into the tart shells.

White Chocolate & Raspberry Mousse:
Yields: About 15 mini tarts
3 oz of white chocolate chips
1/4 cup of heavy cream
1 tbsp of mascarpone cheese
*You can also use milk or dark chocolate for this recipe.

DIRECTIONS:
Add the white chocolate to the bowl of your mixer (or a standard bowl if you are using a hand mixer). Heat your heavy cream in a sauce pan over medium heat, until the cream comes to a simmer. Add the heavy cream to the chocolate chips so that the chocolate will melt. Take spatula and mix the chocolate into the cream, until the chocolate is fully melted and the mixture is smooth. Then add in the mascarpone and whisk briefly until smooth. Add the bowl to the refrigerator and let cool completely. *This step is very important to do. Once your mixture is completely cooled, whisk on medium speed for about 5 minutes until the mixture has doubled in size and has the texture of mousse. *Do not over mix, otherwise your mousse will develop lumps. Place it in a piping bag or zip lock bag and it is ready to be piped into the tart shells.

Lemon Meringue:
Yields: About 15 mini tarts
2 eggs
1/2 cup of sugar
5 Tbsp of lemon juice
4 tbsp of butter, cubed and cold
zest of 1/2 a lemon

DIRECTIONS:
Add eggs, sugar, and lemon juice to the bowl of a double boiler. **Double boiler, is a sauce pan with simmering water with a bowl on top. Make sure that the bottom of the bowl, is not touching the simmering water.
Continuously mix until the egg mixture reaches 180F or it is thick enough to coat the back of a spoon. It will take about 15 minutes. Once the mixture has reached 180F, remove from the double boiler. To the bowl, add in your butter a few cubes at a time, whisking the butter in, until it's completely melted, before adding more butter. Once all of your butter is added to your lemon custard and is fully melted, fun your mixture through a sieve into another bowl to get out any lumps. Then grate your lemon zest into your custard and mix it throughout. Chill your custard for about 30 minutes, or until it has completely cooled. Once it has cooled, add it to a paying or zip lock bag. And it's ready to pipe into the tart shells.

Meringue topping
1 egg white
1/4 cup of sugar
1/8 tsp of cream of tartar
1/8 tsp of vanilla extract

DIRECTIONS:
Beat egg white for about 4 minutes on medium-high speed. Then add in sugar, cream of tartar, and vanilla extract and beat for another 4-6 minutes until egg whites are at medium, stiff peaks. Place in a piping or sip lock bag, fitted with a star tip (or desired tip).