Mini Fruit Tart Recipe
This delicious mini fruit tart recipe is simple to make with sugar cookie dough, a creamy filling, and fresh berries on top!
Servings: 24 tarts
Calories: 134kcal
Ingredients
- 12 ounces prepared sugar cookie dough (homemade or store bought)
- 8 ounces cream cheese (softened)
- 2 cups powdered sugar
- ½ tsp vanilla extract
- 1 pinch of salt
- assorted berries and fruit (strawberries, raspberries, kiwi, blueberries, etc.)
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.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.
Notes
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.
Nutrition
Calories: 134kcal | Carbohydrates: 19g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 11mg | Sodium: 71mg | Potassium: 34mg | Fiber: 0.1g | Sugar: 15g | Vitamin A: 132IU | Calcium: 10mg | Iron: 0.3mg