Mini Fruit Tarts

Preheat oven to 325°F. Arrange vanilla wafers in a muffin tin or tart pan (12 mini cups if available), using 1 wafer per cup as a base.

In a large bowl, combine the softened cream cheese and sugar, mixing until smooth and well blended.

Stir the beaten eggs and vanilla extract into the cream cheese mixture until fully incorporated.

Gradually fold the cooked rice into the cream cheese mixture, stirring gently to combine without crushing the rice grains.

Heat the half and half with the butter or margarine in a small saucepan over medium heat until warm (do not boil), then stir it into the rice mixture.

Carefully spoon the rice filling over the vanilla wafers in the prepared muffin tin, distributing evenly.

Bake in the preheated 325°F oven for 25-30 minutes, until the filling is set and lightly golden around the edges.

Remove from oven and allow to cool in the tin for 10 minutes, then gently turn out or leave in the tin to cool completely.

Top each cooled tart with sliced strawberries, nectarine, and kiwi fruit, dividing the fruit evenly among the 12 tarts.

Brush the melted apple jelly over the fruit topping to glaze and seal the fruit, creating a glossy finish.