These mini sugar cookie fruit tarts are a delicious sugar cookie cup filled with cream cheese filling and topped with your favorite fresh fruits and berries! They are perfect for parties, showers, holidays or any time!
One of my favorite parts about spring is the holidays! Easter and Mother’s Day roll around and they are the perfect opportunity to celebrate with delicious desserts featuring fresh fruits and berries! The sunshine, the flowers, and the deliciousness of spring are all so refreshing after a long winter!
These mini fruit tarts are an easy and delicious way to feature all of your favorite flavors! Made with a sugar cookie base and then filled with a simple sweetened cream cheese filling you can top them with any seasonal fruit to create the perfect dessert for any occasion. These little tarts can be customized with colors, and flavors easily, just choose your favorite fruit to top them and make them the perfect dessert for your family and friends!
- Other Posts You’ll Love
- Fruit Salsa With Cinnamon Chips
- Red White & Blue Fruit Pizzas
- Summer Berry Ice Box Cake
- Easter Egg Mini Fruit Pizzas
FAQ & TIPS
Can I make these in a regular size muffin tin?
If you don’t have a mini muffin tin you might be wondering if you can make these fun little desserts? You can use a standard size muffin pan if that is all you have or if you want to create bigger tarts. You can follow the directions the same way but the recipe will make fewer tarts. You’ll likely need to make more filling too because the larger muffin tin will create more space for filling. And obviously they won’t be bite size so plan to serve them on a plate with a fork so that you don’t end up with messy guests!
Can I use different filling?
I personally love the cream cheese filing used in these tarts but if you’re looking for something different, or want to make a variety of tarts you can switch up the filling. One easy option is instant vanilla pudding, just follow the package directions and fill your cookie cups. You could also add a bit of lemon curd or lime curd to the tops of the tarts to add a bit of variety. You could even use a chocolate filling to create a completely different taste experience!
Pat your fruit dry-
If you are using fresh fruit and fresh berries they tend to be nice and juicy! Or things like mandarin oranges that are stored in juice can have quite a bit of excess. Before assembling your tarts if your fruit is super juicy pat it dry on paper towels so that the juice doesn’t leak out into the tarts and make the filing watery.
Top right before serving-
If you’re having a party you may want to make these ahead of time! You absolutely can. The cookie shells can be made a couple of days ahead and then filled and topped. Or you can make the shells and fill them up to 24 hours before your party, just keep them covered and refrigerated. However you’ll want to wait until it is close to the time to serve them before putting the fruit and berries on top. This will keep your fruit juice from leaking into the filling or the crust and making it soggy. Also the fresher the fruit the tastier it is!
Here’s what you’ll need for these little fruit tarts
Sugar Cookie Dough– For this recipe you can use your favorite sugar cookie recipe, refrigerated dough or a sugar cookie mix made following the package directions. Any sugar cookie dough should work well!
8oz. Brick Cream Cheese– I like to use full fat cream cheese for a nice creamy filling. It needs to be softened to room temperature before starting.
2 Cups Powdered Sugar– Make sure your sugar is fresh and lump free. (also called confectioners sugar or icing sugar)
½ teaspoon Vanilla Extract– Use quality real vanilla extract.
Pinch of salt
Assorted Berries & Fruit– For mine I used blueberries, strawberries, raspberries, kiwi slices and mandarin oranges. You could also fruits like pineapples, peaches or bananas. If you’re using fruit that oxidizes quickly and turns brown like apples or pears you can toss the pieces in a little bit of lemon juice to keep them looking fresh.
Here’s how to make these tasty mini tarts-
First we’re going to make the tart shells.
Prepare your sugar cookie dough according to package or recipe directions, or if using refrigerated dough just open the package.
Grease your mini muffin pan or spray with nonstick spray.
Next using a dough scoop or spoon scoop out about a tablespoon of dough at a time. Roll the dough into a ball and place in a mini muffin tin.
Using your fingers press a hole in the center of each ball of dough and then press dough into the edges of the muffin tin creating little sugar cookie cups.
Now bake according to your sugar cookie package or recipe directions. Be sure to keep an eye on them as bake times for the tarts may be slightly different from cookies. You’ll want them to be a light golden brown around the edges.
Immediately after removing them from the oven use a round handle, like a wooden spoon or rolling pin to press in the center of each sugar cookie tart to make an indentation.
Remove from the oven and allow to cool for about 5 minutes. If necessary run a butter knife around the edge of each tart to loosen them. Then remove from the muffin pan and place on a wire rack to cool completely.
For the filling-
Place the cream cheese in a large mixing bowl and mix with an electric mixer until light and fluffy.
Add in the vanilla, a pinch of salt, and then add in powdered sugar gradually, mixing on low speed after each addition until it is all incorporated.
Chop berries and fruit into small pieces.
Once the cookie cups are cooled completely fill them with the cream cheese mixture. You can use a piping bag or small spoon the filling into the center of each cup.
Decorate with chopped fruit and berries.
Serve immediately.
Mini Sugar Cookie Fruit Tarts
Ingredients
- Sugar Cookie Dough- Refrigerated mix or your favorite recipe
- 8 oz. Brick Cream Cheese- softened
- 2 Cups Powdered Sugar
- ½ tsp Vanilla Extract
- Pinch of salt
- Assorted Berries & Fruit- Blueberries strawberries, raspberries, kiwis, mandarin oranges
Instructions
- First we’re going to make the tart shells.
- Prepare your sugar cookie dough according to package or recipe directions, or if using refrigerated dough just open the package.
- Grease your mini muffin pan or spray with nonstick spray.
- Next using a dough scoop or spoon scoop out about a tablespoon of dough at a time. Roll the dough into a ball and place in a mini muffin tin.
- Using your fingers press a hole in the center of each ball of dough and then press dough into the edges of the muffin tin creating little sugar cookie cups.
- Now bake according to your sugar cookie package or recipe directions. Be sure to keep an eye on them as bake times for the tarts may be slightly different from cookies. You’ll want them to be a light golden brown around the edges.
- Immediately after removing them from the oven use a round handle, like a wooden spoon or rolling pin to press in the center of each sugar cookie tart to make an indentation.
- Remove from the oven and allow to cool for about 5 minutes. If necessary run a butter knife around the edge of each tart to loosen them. Then remove from the muffin pan and place on a wire rack to cool completely.
- For the filling-
- Place the cream cheese in a large mixing bowl and mix with an electric mixer until light and fluffy.
- Add in the vanilla, a pinch of salt, and then add in powdered sugar gradually, mixing on low speed after each addition until it is all incorporated.
- Chop berries and fruit into small pieces.
- Once the cookie cups are cooled completely fill them with the cream cheese mixture. You can use a piping bag or small spoon the filling into the center of each cup.
- Decorate with chopped fruit and berries.
- Serve immediately.
Leave a Reply