These cream jam tarts are almost too pretty to eat…almost. The combination of the buttery tart shells, cream cheese-spiked cream, & tart jam is to die for!
Looking for a refreshing, show stopper of a dessert? You came to the right place, friend. These miniature cream jam tarts are the perfect mouthful of fresh cream, tangy jam, and buttery pastry shell. Great for parties and special occasions!
Homemade Pastry for Jam Tarts
For this recipe, you’ll have to make your own homemade pastry for the jam tarts. Similar to puff pastry, it’s flakey and buttery. Find a high-level overview of the ingredients for the pasty and the purpose they serve here.
- Cold Unsalted Butter – You’ll want the butter to be cold because you are going to grate it. This helps create a flakiness!
- All-Purpose Flour – Classic all-purpose, plain flour is all you need to build the dough.
- Sugar – A little sweetness in the tart prevents it from tasting bland.
- Egg Yolks – Egg yolks help bind everything together and gives the tarts a nice, golden coloring.
- Crisco Shortening – Shortening also helps bring a flakey texture to the dough.
- Iced Water – Ice cold water is key to making this pastry dough because it keeps the butter and shortening from melting.
Do you need a tart pan to make these? No! You can use a regular, old mini muffin tin just fine.
Whipping Up Our Simple Cream Jam Tarts
Aside from making the homemade dough, these cream jam tarts require you to make a delicious fresh cream.
- Make the Pastry Dough. First, combine the flour with the sugar and grate the cold butter into the mixture. Next, stir in the egg yolks and shortening, followed by the ice cold water. Work the dough by hand until it’s well-combined and let dough chill in the fridge for 30 minutes.
- Make the Tart Shells: Next, roll the dough out thin on a well-floured work surface and cut out the shells with a flower-shaped cookie cutter. Place a dough piece inside each mini cupcake pan mold. Bake the tart shells in the oven at 350°F for about 15 minutes or until the crust turns golden brown.
- Make the Jello Filling: Combine the Jello mix with hot water and allow it to cool to room temperature. Beat the cream cheese with a mixer until it’s fluffy and stir in the TruWhip or Cool Whip. Finally, add in the cooled Jello and whisk until combined.
- Assemble the Cream Jam Tarts: Spoon a couple teaspoons of jam into each cooled tart shell. Stuff the Jello cream filling into a piping bag and pipe it into the tart shells. Enjoy!
A Couple of Key Tips
A couple of handy tips will help you knock these cream jam tarts way out of the park.
- Allow the tart shells to cool completely before filling them. You’ll want to work with tart shells that are completely cooled to room temperature so they don’t melt the delicate cream filling.
- Swap in your favorite jam or preserves. We love using strawberry, apricot, or raspberry jam, but feel free to swap in whichever kind you like best. Orange marmalade, lemon curd, and plum jam are all great options.
- Give the tarts time to set in the fridge before you serve them. To help the tarts keep their shape and develop their flavors, give them 30 minutes to set in the fridge before serving them.
Hot Tip: Switch things up by using different jello flavors. I love using lemon flavor, but my sister prefers berry flavors. You can’t go wrong!
Storing Cream Jam Tarts
To keep cream jam tarts on hand for up to five days, store them in an airtight container in the fridge. Be extra careful when you remove the container around so they don’t tip over and lose their shape!
Can you make jam tarts with store bought puff pastry?
In a pinch, you can make these jam tarts with store bought puff pastry. To do so, make sure you roll the puff pastry out super thin before taking the stencil to the dough.
Can jam tarts be frozen?
While you can freeze the cooked tart shells, it’s not a good idea to freeze the fully assembled cream jam tarts. The cream doesn’t thaw well at all and they will lose their light fluffiness. To freeze the tart shells solo, assemble them in a single layer on a baking sheet lined with parchment paper. Pop the sheet in the fridge uncovered until the shells are completely frozen and transfer them to a freezer safe bag.
What size cutter should you use for jam tarts?
For best results, use a 2-inch flower-shaped cookie cutter to make the tart shells for these cream jam tarts.
What size piping tip should you use to pipe the cream for jam tarts?
This drop flower tip 109 by Wilton is best for piping the cream into jam tarts. It creates a really nice flower effect, while also creating a nice volume to the cream.
More Simple Desserts to Try
- Puff Pastry Pear Tartlets – Easy sliced pear puff pastry tarts
- White Chocolate Raspberry Mini Tarts – White chocolate cream and raspberry tarts
- Chocolate Hazelnut Tart – Decadent chocolate and hazelnut tart
- Quick Apple Tarts Recipe – Buttery pastry with apple
- 1/2 cup cold butter
- 2 cups all-purpose flour
- 4 tbsp sugar
- 2 egg yolks
- 4 tbsp Crisco Shortening
- 6 tbsp ice water
- 8 oz cream cheese softened
- 10 oz TruWhip & Cool Whip
- 2 tbsp Jello Mix
- 1/3 cup hot water
- 1 cup jam
- Gather all ingredients for the cream jam tarts.
- Combine the all-purpose flour with sugar. Grate the cold butter into the flour mixture.
- Stir the egg yolks and shortening into the flour mixture. In small portions, add in the iced water slowly.
- Work the dough by hand until it's well-combined. Let the dough sit in the fridge for about 30 minutes.
- Roll the dough out into a thin, flat layer. Using a flower-shaped cookie cutter, stamp out the dough. Place each flower-shaped dough piece inside the molds of a mini cupcake pan.
- Bake the tart shells at 350°F for about 15 minutes or until they are golden brown.
- Combine the Jello mix with hot water. Allow the Jello mix to dissolve while the mixture cools to room temperature. Beat the cream cheese with a mixer until it's fluffy. Next, stir in the TruWhip or Cool Whip. Finally, add in the cooled Jello and whisk until combined.
- Spoon a bit of jam into the cooled tart shells. Stuff the cream into a piping bag with a tip.
- Pipe the cream on top of the jam in each tart shell.
- Keep the cream jam tarts refrigerated until you are ready to serve them. Enjoy!
I just made the dough and noticed there's no baking soda or baking powder? Do they rise? I would appreciate your response!
Yes, this dough in a way is similar to puff pastry, not the same but similar. It has butter so it makes it flaky.
oh wow, I love the pink cream. You used flavored Jello?
Omg who are youuuuuuuuu hahaa ALL of your recipes are seriously the best. THANK YOU
Oh my goodness. You have made my day. Thanks so much for you awesome support.
These would be prefect for a big party. Just have to buy a mini pan first. Thanks for sharing:)
Hey Alena, I hope you love them! And you can use the pan for mini cupcakes 😉
Did these today. They turned out pretty and yummy. I added powdered sugar to cream. Is truwhip and coolwhip the same?
Yes, truwhip has better ingredients, that's all. I do think that some people would prefer the cream to be a bit sweeter, so I get you 😉
These look like they would be really addicting!!!
Yes, they definitely are. Good thing we had to share 🙂
Those look delicious!
What kind of tip do you use to pipe the cream?
I used piping tip number #109, you can find how it looks on google.
Mm, they look really good! I also Love the addition of the jello. I have added just the powdered stuff to creams which adds flavor and stability, but wonder if dissolving it is even better now...
Oh, that's interesting. If you try this method, tell me how you like the difference. Thanks!
They look incredible, Natasha! I love the jello powder tip for a stabiliser. I've done that with just pure gelatine to make whipped cream into a frosting. 🙂
Thank you Julia, its a huge compliment coming form you! The jello adds more flavoring but I can totally see the gelatine do the magic 🙂