Tart Shell Fillings Eight Ways

First you start off with a good shell; see my recipe Tart Shell Doughs and then you  make a really delicious dessert with the following fillings.  They are all tasty and very easy to put together.  A great do-ahead dessert!

Chocolate Mousse

  • 1/2 cup semisweet chocolate chips
  • 1/2 cup milk chocolate chips
  • 2/3 cup whipping cream

Melt chocolate chips with cream over low heat and stir until blended.  Remove to a small bowl and refrigerate until firm.

You must beat the mixture to get a mousse-like texture.  Pipe or spoon into tart shells.  Garnish with whipped cream, fresh fruit or canned pie filling, and confectioners’ sugar if desired.

Recipe by cookingwithauntjuju.com   

Ganache Filling

  • 3 tbsp. whipping cream
  • 1/4 cup bittersweet or semisweet chocolate chips
  • 1/2 tsp.  espresso powder
  • 1/2 tsp. vanilla

Scald the cream on top of the stove or in a microwave (the edges will be bubbly); add the chocolate and let sit for 5 minutes.  Whisk mixture until the chocolate is smooth; stir in the espresso and the vanilla.

Spoon chocolate into fillo cups or any mini tart shell; chill until firm.  If desired make a raspberry sauce with 1 tbsp. seedless raspberry jam and 1 tbsp. water.  Heat until jam melts; cool. Top the chocolate with fresh raspberries and finish with the raspberry sauce or some whipped cream.

This recipe fills 12 small mini tart shells – perfect for a small dessert for a few people.

Recipe by cookingwithauntjuju.com 

DSC_7012DSC_7027 DSC_7028 DSC_7029

Lemon Flavored Filling

  • 8 oz. cream cheese, softened
  • 1 cup sweetened condensed milk
  • 1/3 cup fresh lemon juice
  • 1 tsp. vanilla

Beat cream cheese until smooth; gradually beat in milk, lemon juice and vanilla.  Cover and refrigerate overnight.

Spoon filling into each tart shell; cover and refrigerate until set.  Just before serving garnish with fresh fruit or a dollop of pie filling and a small mint leaf.

Recipe by cookingwithauntjuju.com  

Cream Filling

  • 2 oz. cream cheese, softened
  • 1/2 cup sour cream
  • 1/3 cup sugar
  • 2 tbsp. cornstarch
  • 1-1/2 cups milk
  • 2 egg yolks, lightly beaten
  • 1-1/2 tsp. vanilla
  • thinly sliced strawberries
  • chocolate decoration (buy these plastic forms at a bake decorating store – melt any chocolate, fill forms; chill, then pop out when ready to serve)

Beat cream cheese until fluffy; then beat in sour cream until smooth; set aside.

In a saucepan add the cornstarch and sugar.  Stir in milk until smooth.  Cook, stirring constantly until the mixture is thickened, about 5 minutes.  Reduce heat and cook an additional 2 minutes.

Remove from heat.  Stir a small amount of the hot mixture into the egg yolks and return to the pan.  Do this carefully as you do not want the eggs to curdle.  Bring to a gentle boil and cook while stirring, for 2 minutes.  Remove from the heat; stir in vanilla and sour cream mixture.  Cool to room temperature, stirring occasionally.  Refrigerate until chilled.

Recipe by cookingwithauntjuju.com 


The bottom right tart shows the chocolate mousse filling not beaten (see the picture above which shows it whipped and has a mousse texture).

Low-fat Cheesecake Filling

  • 4 oz. low fat cream cheese
  • 1/2 cup low fat sour cream
  • sugar substitute equivalent to 2 tbsp. sugar (Splenda or Stevia)
  • 1 tsp. vanilla
  • phyllo tart shells
  • 1 (11 oz.) can mandarin oranges, drained
  • 1 kiwifruit, peeled, sliced and cut into quarters

Beat the cream cheese, sour cream, sugar and vanilla until smooth.  Spoon into any small tart cups.  Top each with an orange segment and kiwi piece.  Refrigerate until you are ready to serve.

Recipe by cookingwithauntjuju.com  

Cream Cheese Filling III (Taste of Home)

  • 1 (8 oz) pkg. cream cheese, softened
  • 1/3 cup sugar
  • 1 tsp. vanilla extract
  • 1 egg, lightly beaten
  • fresh fruit such as raspberries

Beat the first three ingredients together until smooth.  Add the egg and beat on low speed just until combined.  Spoon over Graham Cracker Crust.  Bake at 350°F for 12 – 14 minutes or until centers are set.  Cool completely and refrigerate for at least 1 hour.  To serve, top cheesecakes with raspberries or blueberries.

Recipe by cookingwithauntjuju.com 

Lime Flavored Filling (Taste of Home)

  • 2 eggs
  • 1 egg yolk
  • 1/2 cup sugar
  • 1/4 cup fresh lime juice
  • 1 tsp. lime peel, grated
  • 1/4 cup unsalted butter, cubed

In a small saucepan over medium heat whisk the first five ingredients together until blended.  Add butter and cook, whisking constantly until the mixture is thickened.  Remove and chill for 1 hour.

Recipe by cookingwithauntjuju.com  

Raspberry Cream Filling (Taste of Home)

  • 3 tbsp. seedless raspberry spreadable fruit
  • 3/4 cup sugar
  • 3 tbsp. flour
  • dash of salt
  • 3/4 cup heavy whipping cream
  • 1/3 cup half-and-half
  • 1/2 tsp. almond or vanilla extract

Spread 1/4 tsp. raspberry fruit onto the bottom of each crust.  Combine the sugar, flour and salt in a small bowl.  Whisk in whipping cream, half-and-half and extract just until blended.  Spoon 2 tsp. filling into each crust.  Bake 12-14 minutes or until filling starts to bubble.

Cool completely and top with a raspberry.  Brush warm apricot jelly over the fresh fruit.

Recipe by cookingwithauntjuju.com 

Key Lime Mousse Filling

  • 4 oz. cream cheese
  • 2/3 cup sweetened condensed milk
  • 1/4 cup key lime juice
  • 1/2 cup heavy whipping cream, whipped
  • 25-30 miniature phyllo tart shells, frozen or in a package
  • fresh raspberries and lime wedges for garnish

Beat the cream cheese, milk and juice until smooth; fold in whipped cream.  Pipe into tart shells and garnish with raspberries and lime wedges.

Recipe by cookingwithauntjuju.com  

Chocolate designs for your tarts:

2 thoughts on “Tart Shell Fillings Eight Ways

  1. Your lemon filling sounds so refreshing! Our Key Limes are producing so much right now I’ve been hard pressed to think of a way to use them all. I’ll have to try this!


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