Mini Fruit Tart Recipe
User Reviews
5
Mini Fruit Tart Recipe
Description
The recipe starts by pressing prepared sugar cookie dough into mini muffin tins to create a tart shell, which is then baked until lightly browned and cooled. The filling consists of softened cream cheese blended with powdered sugar, vanilla extract, and a pinch of salt to balance sweetness. This mixture is whipped until light and fluffy, providing a smooth, rich base for the fruit.
Once the tart shells have cooled, they are filled with the cream cheese mixture using a spoon or piping bag, then topped with a variety of chopped fresh fruits such as strawberries, raspberries, kiwi, and blueberries. The combination of the crisp cookie shell, creamy filling, and fresh fruit offers a blend of textures and flavors, from sweet and creamy to tart and juicy.
The recipe notes suggest making the cookie cups ahead and storing them airtight until ready to fill, and filling the tarts shortly before serving to prevent sogginess. Leftover tarts are best eaten within three days as the cookie crust loses its crispness over time. These tarts work well as a refreshing dessert for gatherings or a light sweet treat.
Ingredients
- 12 ounces sugar cookie dough homemade or store bought, prepared
- 8 ounces cream cheese (softened)
- 2 cups powdered sugar
- ½ tsp vanilla extract
- 1 salt pinch
- berries strawberries, raspberries, kiwi, blueberries, etc, assorted
- Fruit strawberries, raspberries, kiwi, blueberries, etc, assorted
Instructions
- Add one tablespoon of prepared cookie dough into a greased mini muffin tin cup and press into bottom and sides to create the crust.
- Bake according to recipe instructions, or until very lightly browned.
- Remove the muffin tin from the oven and allow tarts to cool for five minutes in the tin, then remove crusts from the tin and allow to cool completely.
- While the crusts are cooling, prepare the filling by beating the cream cheese in a large bowl until it is light and fluffy.
- Add the vanilla extract and a pinch of salt and mix. Then gradually add the powdered sugar and mix well.
- Chop berries and fruit into small pieces.
- To assemble the tarts, use a spoon or piping bag to fill each crust with the cream cheese mixture, then top with chopped fruit pieces.
- Serve immediately.
Notes
- Prepare and bake sugar cookie cups ahead; store airtight until filling.
- Make cream cheese filling in advance and keep refrigerated until use.
- Fill tarts shortly before serving to prevent soggy crusts.
- Store leftover tarts refrigerated and consume within three days for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24tarts
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Calories | 134kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 1g | 2% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 11mg | 4% |
| Sodium | 71mg | 3% |
| Potassium | 34mg | 1% |
| Fiber | 0.1g | 0% |
| Sugar | 15g | 30% |
| Vitamin A | 132IU | 3% |
| Calcium | 10mg | 1% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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