Mini Fruit Tarts


  • 1 quart Flavor Right™ Whip ‘N Top™
  • 16 oz. Pineapple, Raspberry and Lemon Fruit Filling
  • 20 Mini Tart Shells
  • 8 oz. Pineapple Rings
  • 1 pkg. Raspberries
  • 1 Lemon
  • Chocolate decorette (optional)
  • Granulated Sugar



1.Place all the un-filled tart shells on a serving trays/ or dishes.

2.Whip the entire quart of Whip ‘N Top™ to a soft peak according to instructions and divide into 3 small bowls.

3.Add 8 oz. of each fruit filling into each bowl.

4.Gently fold until blended. 

5.Slice the lemon into slices, then coat in granulated sugar. Then make a cut to the slice so you can twist them.


1.Fill pastry bags with each of the fruit filling flavors.

2.Pipe a thin layer of filling in the start shell.


1.Cut pineapple rings into 1/4s then coat in sugar. Caramelize the wedges with a culinary torch until brown.

2.Place sugar coated lemon slices on the lemon mousse tarts.

3.Lightly sift powdered sugar on the raspberries then add them to the raspberry tarts. Add a chocolate decorette (optional).

Whip the topping to soft peak to get a smoother texture while piping.

Fruit filling has a tendency to stiffen the topping.


Nutrition Facts

Serving Size4 oz each