Creating 4th of July Mini Fruit Tarts is straightforward when you follow these simple steps:

1. Preheat the Oven: Preheat your oven to 350°F (175°C).

2. Make the Tart Dough: In a mixing bowl, combine the flour and salt. Add the cubed butter and use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.

3. Add Sugar and Egg Yolk: Stir in the granulated sugar and egg yolk. Mix until combined.

4. Add Cold Water: Gradually add the cold water, one tablespoon at a time, mixing until the dough comes together. Avoid overmixing.

5. Chill the Dough: Wrap the dough in plastic wrap and refrigerate for about 30 minutes.

6. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough to about 1/8 inch thick.

7. Cut Circles: Using a round cookie cutter or glass, cut out circles of dough and press them into a mini muffin tin.

8. Bake the Shells: Prick the bottom of each shell with a fork to prevent bubbling. Bake in the preheated oven for 15-20 minutes or until golden brown. Remove and let cool.

9. Make the Cream Filling: In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, continuing to whip until stiff peaks form.

10. Blend in Cream Cheese: In another bowl, beat the softened cream cheese until smooth. Gently fold in the whipped cream until well combined.

11. Fill Tart Shells: Spoon or pipe the cream filling into each cooled tart shell.

12. Top with Fruits: Arrange the fresh fruits on top of the cream filling, creating a colorful and festive display.

13. Chill Before Serving: Refrigerate the tarts for at least 30 minutes to set the filling.