Fresh Fruit Tarts with Filo Crust

These delicious and beautiful fruit tarts are so fresh you
can taste “Spring” in every bite. I have made them with many different seasonal fruits and berries and they have been a delight every time! I also adore them with fresh figs.
Experiment to find your favorite combinations and they
will become a staple in your dessert repertoire

Filo Pastry Shells

1 box filo (in the freezer section of most grocery stores)

1 stick melted butter

Bring filo pastry to room temperature. Cover counter top or cutting board with waxed paper. Lay out one sheet of filo dough. (cover remaining filo with a moist paper towel so they do not dry out). Brush with melted butter. Carefully fold the filo into a 5-inch square. Repeat this process to make 6 tart shells. Spray a standard size muffin tin with nonstick spray. Line every other muffin mold with the filo squares. This does not have to be perfect! Press the filo down to form tart shells. Bake in a preheated oven at 350 degrees for 8 to 10 minutes (or until the edges are golden). Remove from oven and cool before filling the tart shell. You can use store-bought tart shells to save time.

Lavender Cream Cheese Filling

1 pound cream cheese (softened to room temperature)

1/2 cup sugar

4 tablespoon Keys Creek lavender honey

1/2 teaspoon vanilla extract

1/8 teaspoon salt

1/8 teaspoon Keys Creek culinary lavender

Whipped cream (sweetened with 1 tablespoon of lavender honey)

Fresh mint and lavender sprigs for garnish (dried lavender sprigs are also lovely)

In a bowl, mix all ingredients together well. Keep filling refrigerated until ready for use.

To assemble tarts, fill each tart with cream cheese filling. Refrigerate for 30 minutes until set. Top filling with seasonal fruits or berries. Serve with lavender honey whipped cream, a sprig of fresh mint, and a sprinkle of lavender buds.