This delicious mini fruit tart recipe is simple to make with sugar cookie dough, a creamy filling, and fresh berries on top! They’re the perfect dessert for a summer party, baby shower, or even a brunch!
When I go to a bakery, if there’s a fruit tart available, I get it every single time. It’s my bakery weakness.
But since I don’t get into bakeries as often as I’d like, I thought it’d be fun to try making some simple mini tarts at home so I can have them whenever I want!
These easy mini fruit tarts start with sugar cookie cups then get filled with a creamy filling and topped with fresh berries and other fruit for a treat that’s great for Mother’s Day, summer parties, and everything in between!
You could even get away with making these as an elegant dessert for holiday parties! Or add them to this summer charcuterie board as a sweet treat!
Why You’ll Love This Recipe
- No special equipment needed – all you need to make these is a muffin tin, no tart pan or pastry brush or anything necessary!
- Simple ingredients – these start with your favorite sugar cookie dough instead of using tart shells or pie crust or even a homemade tart crust, which makes them way easier to make!
- Quick and easy – if you can make sugar cookies, you can make these mini desserts! And if you’re not up for making homemade sugar cookie dough (the best way to make them), you can even make these with store-bought dough!
- Sugar cookie dough – you can use your favorite sugar cookie dough or store-bought sugar cookie dough works as well.
- Cream cheese – make sure the cream cheese is softened to room temperature before mixing it into the cream cheese filling. If it’s not soft, you’ll end up with chunky cream cheese instead of the smooth filling you’re looking for.
- Fruit – I like to use fruits that normally go on fruit tarts you see in bakeries – berries, kiwis, and mandarin oranges, but feel free to get creative with your favorite fruits or really any kind of fruit works. You could even top these with a touch of lemon zest if you want! I do recommend using colorful fruit though just to make them look like the delicious mini fruit tarts they are!
- Powdered sugar – in case you’re not aware, this is also called confectioners’ sugar, same exact thing.
You’ll also need a mini muffin tin to bake your mini fruit tarts. If you don’t have one of those, I really like this one that cooks a ton at once! It’s non-stick, bakes really well, and lets you cook 48 mini tarts all at the same time!
How to make mini fruit tarts
These are super simple to make, way easier than if we were making homemade pastry dough or something like that! It’s as easy as making sugar cookie dough, making the filling, then topping with fruit! They take a little bit of work to make the crusts, but they’re almost as easy as you can get!
1 – Make the Tart Crust
First, make the tart crust (aka tart dough) by preparing your favorite sugar cookie dough. I used this sugar cookie dough for these tarts.
You can use a homemade recipe, refrigerated pre-made dough, or packaged sugar cookie mix prepared according to package instructions.
Once you have your sugar cookie dough ready, spray the bottom of the mini muffin tins with non-stick spray to make it easier to pop these out once they’e baked.
Scoop out 1 tablespoon of dough so you have a little ball of dough in each of the muffin tins.
Then carefully press the dough into the bottom and sides of each mini muffin tin cup to create the tart crust. You can do this with your fingers or the back of the measuring spoon.
Now bake according to cookie recipe instructions, making sure to remove from the oven when they’re very lightly browned.
Once they are done, remove the mini muffin pan 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 on a wire cooling rack.
2 – Make the Filling
While the crusts are cooling, prepare the filling by beating the cream cheese in a large bowl using either a hand or electric mixer until it is light and fluffy.
Next, add the vanilla extract and a pinch of salt and mix. Then gradually add the powdered sugar and mix well until you have a super smooth and creamy mixture.
3 – Prep the Fruit
Then you need to chop your favorite berries and fruit into small pieces so they’ll fit on top of your mini sugar cookie fruit tarts. The pieces don’t have to be all the same size, just make sure they’re all bite-size. Once they’re chopped, you can mix them all together.
4 – Assemble and Serve
To assemble the fruit tartlets, use a spoon or piping bag to fill each crust with the cream cheese mixture.
Once they’re all filled top the tasty tarts with chopped fruit pieces using a small spoon to fill the mini pies.
Serve as soon as these are filled! These little guys are best served immediately and will soon become one of your favorite desserts!
That creamy center is one of my favorite parts, especially combined with the sugar cookie cups! These may not be exactly like the mini fruit tarts you get a bakery, but they sure are delicious!
Make the sugar cookie cup ahead of time and store in an airtight container until ready to fill and serve. This is the best way to make these ahead of time if you’re not going to have time to make, bake, and serve immediately.
Combine the cream cheese filling together ahead of time then store in the refrigerator either in an airtight container or in a small bowl covered with plastic wrap until ready to fill. Once the sugar cookie cups are filled, you want to serve immediately so they don’t get soggy bottoms from sitting too long, but you can totally make the pieces in advance to save time with serving.
Store any of the leftover little fruit tarts in the refrigerator in an airtight container. They’re not as good leftover because the sugar cookie crust just isn’t as good leftover as it is enjoyed immediately, but they’re good enough to not throw away immediately. I do recommend eating them within three days.
If you would like to make these mini fruit tarts the day before, I recommend making all of the pieces and keeping them separate until right before serving. Make the sugar cookie cups, make the cream cheese filling, and chop the fruit. Then right before serving, put them together to make your tarts.
This fruit tart should be refrigerated since it is made with a cream cheese filling. Refrigerate in an airtight container and enjoy within three days.
You can fill mini tart shells instead of the sugar cookie dough, they’ll just tart more like traditional fruit tarts and less like sugar cookie fruit tarts.
More Fruit Desserts
If you’re looking for more delicious fruity recipes, make sure to check out some of our favorite desserts!
- Blueberry cheesecake bars – layers of shortbread crust, blueberry cheesecake, and a homemade crumble make these bars a must-try!
- Kool Aid pie – this fruity flavored pie uses just three ingredients in a quick and easy dessert recipe!
- Strawberry cheesecake bars – one of my all-time favorite summer desserts with tons of bright strawberry flavor!
- Lemon cupcakes with cream cheese frosting – light and fluffy lemon cupcakes full of fruity flavor!
- Banana pudding cupcakes – a delicious vanilla cupcake gets filled with banana pudding and topped with whipped cream frosting in these delicious cupcakes!
Mini Fruit Tart Recipe
- 12 ounces prepared sugar cookie dough (homemade or store bought)
- 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.)
- Add one tablespoon of prepared cookie dough to each muffin tin cup and press into bottom and sides to create the crust.12 ounces prepared sugar cookie dough
- 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.8 ounces cream cheese, 2 cups powdered sugar
- Add the vanilla extract and a pinch of salt and mix. Then gradually add the powdered sugar and mix well.1/2 tsp vanilla extract, 1 pinch of salt
- Chop berries and fruit into small pieces.assorted berries and fruit
- 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.