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Pomegranate Cream Cheese Tartlets

Golden puff pastry shells filled with a creamy honey-sweetened cream cheese mixture and topped with jewel-like pomegranate seeds. An easy yet stunning holiday appetizer or bite-sized dessert.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 tartlets
Course: Appetizer, Dessert
Cuisine: American, Holiday
Calories: 140
Ingredients Equipment Method Notes

Ingredients
  

  • 1 sheet puff pastry thawed, or 12 mini tart shells
  • 8 oz cream cheese softened
  • 2 tbsp honey or maple syrup
  • 1 tsp vanilla extract
  • 1/4 cup powdered sugar optional for sweeter tartlets
  • 1/2 cup pomegranate arils fresh
  • 1 tbsp pistachios chopped, optional garnish
  • fresh mint leaves optional garnish

Equipment

  • Mini muffin tin or tartlet pan
  • Mixing bowl
  • Hand mixer
  • Piping bag or spoon

Method
 

  1. Preheat oven to 375°F (190°C). If using puff pastry, cut into 12 small rounds and press into a mini muffin tin to form shells.
  2. Bake pastry shells for 10–12 minutes, or until golden brown. Remove and let cool completely.
  3. In a mixing bowl, beat cream cheese until smooth. Add honey, vanilla, and powdered sugar (if using). Mix until fluffy.
  4. Spoon or pipe cream cheese mixture into cooled tart shells.
  5. Top each tartlet with pomegranate seeds.
  6. Garnish with pistachios and mint leaves if desired. Serve immediately, or refrigerate up to 4 hours.

Notes

Make shells and filling a day in advance; assemble before serving. For savory tartlets, mix cream cheese with garlic and herbs instead of honey and vanilla.