How to Make Kingdom Hearts Shortbread Mini Tarts

How to Make EASY Kingdom Hearts Shortbread Mini Tarts

Tarte aux fruits is a classic French pastry and makes an appearance in Kingdom Hearts 3. Here's my take on it with a super easy shortbread crust and even easier and light white chocolate cream cheese filling.

Cream Cheese Filling Options:

• This recipe uses a white chocolate cream cheese filling. If you don't have have white chocolate chips, use 1 cup powdered sugar instead.
• If using light cream cheese, mix with a fork to prevent it from becoming too runny. You can use a hand mixer, but set it on low and monitor it closely.
•     If you want a thinner, pourable consistency, mix with the hand mixer and monitor it as it starts to thin. You can also add one tablespoon of milk at a time. For hand mixing, add one tablespoon of milk at a time and stir. Pour the mixture into the tarts and let it chill and set in the fridge.

White Chocolate Cream Cheese Shortbread Mini Tarts

Ingredients

For the Shortbread Crust:

•     1 cup (125 grams) all-purpose flour, spooned and leveled
•     1/4 cup (30 grams) powdered sugar, spooned and leveled
•     6 tablespoons salted butter (if unsalted, add 1/8 teaspoon salt to the above)
•     1/2 teaspoon vanilla extract

For the White Chocolate Cream Cheese Filling

•     8oz light cream cheese, room temperature
•     5oz white chocolate chips (Note: Use more for more white chocolate flavor. If you don't have white chocolate, use 1 cup powdered sugar instead.)
•     1 teaspoon vanilla extract
•     Optional: 2 - 3 tablespoons of milk

Garnishes

•     Fruits: Strawberries, Grapes, Bananas, Watermelon, Cantaloupe, Honeydew
•     Mint Leaves

Instructions

    Spooning the flour properly. Use a spoon and fluff up the flour. Spoon the flour into the measuring cup by spoonfuls, do not pack the flour down or shake the cup. Let it mound up until filled, then using the flat side of a butter knife, scrape along the edge of the measuring cup to level out the flour. Repeat for the powdered sugar.
    For the shortbread crust. Add 1 cup flour, 1/2 cup powdered sugar, and salt (if using) to a bowl and whisk together.
    Melt 6 tablespoons butter in the microwave, then add 1/2 teaspoon vanilla extract to the butter and mix. Make a well in the dry ingredients, pour in the butter mixture, and stir until thoroughly moistened.
    Preheat oven to 350°F. Press the dough into a 9-inch tart pan or into mini tart pans (using clean hands is fine).
    Place on a baking sheet and bake until the crust is golden brown, about 12  - 15 minutes for the mini tart pans, 18 - 20 minutes for the 9-inch.
   For the white chocolate filling. Melt 5oz (or more) white chocolate chips in the microwave. In a large bowl, combine the 8oz block cream cheese, melted white chocolate, and 1 teaspoon vanilla extract. Use a hand mixer on low or a fork to mix it well until smooth.
   If you want a thinner, pourable consistency, mix with the hand mixer and monitor it as it starts to thin. You can also add one tablespoon of milk at a time. For hand mixing, add one tablespoon of milk at a time and stir. Pour the mixture into the tarts and let it chill and set in the fridge for 1 - 2 hours.
    Assemble. Fill the tarts with the cream cheese filling and top with a piece of fruit. Garnish with a mint leaf.

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