Mini Fruit Tarts
Crisp sugar cookie cups filled with creamy cream cheese filling and topped with fresh colorful fruit. Perfect for parties and brunches.
Equipment
- 24-cup mini muffin tin
- Mixing bowls
- Hand mixer or stand mixer
- Pastry bag (optional)
Ingredients
- 1/2 cup unsalted butter softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 8 ounces cream cheese softened
- 3/4 cup powdered sugar
- 1 cup heavy whipping cream
- 2 cups mixed fresh fruit strawberries, blueberries, kiwi, raspberries
- 2 tablespoons apricot jam optional, for glaze
Instructions
- Preheat oven to 350°F. Spray a 24-cup mini muffin tin with nonstick cooking spray.
- Cream together butter and granulated sugar until light and fluffy. Beat in egg and vanilla extract.
- Whisk flour, baking soda, and baking powder in a separate bowl. Add to butter mixture and mix until just combined.
- Divide dough among muffin cups, pressing into bottom and up sides. Bake 10-12 minutes until golden.
- Use back of spoon to press down centers while warm. Cool completely in pan.
- Beat cream cheese and powdered sugar until smooth. Whip heavy cream to stiff peaks and fold into cream cheese mixture.
- Pipe or spoon filling into each cooled tart shell. Top with fresh fruit.
- Optional: Warm apricot jam with 1 teaspoon water and brush over fruit for glaze.
Notes
- >Press dough evenly into each cup to avoid cracking.
>Keep components separate until serving for best texture.
>Use room temperature cream cheese for smooth filling.