Delicious Mini Fruit Tarts Recipe

The best part of spring is all of the farm-fresh fruit. What better way to enjoy it than in a tart? This delicious, easy-to-follow mini tart recipe pairs the pop of fresh berries with a creamy tart filling, all wrapped inside a yummy, crisp, sugar cookie crust. These mini tarts are a natural addition to any brunch or breakfast spread.

Prep20 min
Total Time1 hr 20 min
Skill LevelBeginner

Amount48

Ingredients & Tools
Instructions

Ingredients

2 16.5-ounce packages refrigerated sugar cookie dough
2 8-ounce packages cream cheese, softened
1 cup powdered sugar (confectioners' sugar)
1/2 cup heavy whipping cream
2 tablespoons lemon juice
2 tablespoons grated lemon zest
1 cup fresh strawberries, sliced
1 cup fresh blackberries
1 cup fresh blueberries

Tools
Mini muffin pan
Non-stick spray

Instructions

Click to mark complete

Preheat the oven to 350°F. Prep Non-Stick Mega Mini Muffin and Cupcake Pan by spraying with Bake-Easy Non-Stick vegetable spray.
Divide cookie dough into 48 equal slices. Roll each slice into a 1-inch ball, and place one per cavity in the cupcake pan.
Once the oven is preheated, bake for 12-14 minutes or until the dough is golden brown. Rotate pan halfway through baking time.
Remove from the oven and immediately press centers of cookies with a small spoon (a measuring spoon works well), to form a cup. Let cool in the pan for 5 minutes.
Remove cookie shells and place each onto a cooling grid. Let cool completely.
In a large mixing bowl, add softened cream cheese, confectioners’ sugar, heavy cream, lemon juice, and grated lemon zest. Beat using an electric mixer on medium speed until smooth.
Pipe or spoon mixture into cooled cookie shells. Top evenly with strawberries, blueberries, and blackberries.