I just made these! The taste is great and the convenience of using the cake is perfect!
A few notes: I used the juice of half a lemon in each fruit mixture and about a teaspoon of lemon zest in each (and a bit of zest in the frosting). It upped the flavor factor a lot with just a little more work.
I also split the starch: 1 tablespoon corn and tapioca. It helped solidify the product a little more.
I finally tried making more than 9, because when you only make 9 using all the batter, the tarts are too mushy and not filling enough. Try making 12-20 and make the same size tarts with the same or more filling, but thinner.
Final note: using a pint of each also results in a pretty darn good topping. I used 1/4 of my filling and used extra as well. I have too much left. I’ll find something else to do with them, I’m sure.
Thanks for the ideas!