Description
A simple and delicious recipe for mini fruit tarts featuring a sugar cookie crust, a creamy cream cheese filling, and a fresh fruit topping.
Ingredients
Scale
12 ounces prepared sugar cookie dough
8 ounces cream cheese, softened
2 cups powdered sugar
1/2 tsp vanilla extract
1 pinch of salt
assorted berries and fruit (strawberries, raspberries, kiwi, blueberries, etc.)
Instructions
- Step 1: Press one tablespoon of prepared cookie dough into each cup of a greased mini muffin tin, forming a crust along the bottom and sides.
- Step 2: Bake according to the cookie dough recipe instructions, or until the crusts are very lightly browned.
- Step 3: Remove the muffin tin from the oven and allow the crusts to cool for five minutes in the tin.
- Step 4: Carefully remove the crusts from the tin and let them cool completely on a wire rack.
- Step 5: While the crusts are cooling, beat the softened cream cheese in a large bowl until it is light and fluffy.
- Step 6: Add the vanilla extract and salt, and mix to combine. Gradually add the powdered sugar and mix until the filling is smooth.
- Step 7: Chop your assorted berries and fruit into small pieces.
- Step 8: Use a spoon or a piping bag to fill each cooled crust with the cream cheese mixture.
- Step 9: Top with the chopped fruit pieces and serve immediately.
Notes
You can use either homemade or store-bought sugar cookie dough for this recipe.
For the best texture, serve the tarts immediately to prevent the cookie crust from becoming soft.
Feel free to use any combination of your favorite fresh fruits and berries.
- Prep Time: 30 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American