Sugar Cookie Mini Fruit Tarts
Cuisine: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 24 tarts
 
Ingredients
  • ½ cup butter, softened
  • ¾ cup granulated sugar
  • 1 egg
  • ½ tsp. vanilla
  • 1½ cups all-purpose flour
  • ¼ tsp. baking powder
  • ½ tsp. baking soda
  • 8 oz. cream cheese, softened
  • ¾ cup powdered sugar
  • 1 cup heavy whipping cream
  • Fresh fruit, for topping
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Spray a mini muffin tin with 24 muffin cups with nonstick cooking spray.
  2. Using a stand mixer or a hand mixer, cream together butter and sugar until light and fluffy. Add in egg and vanilla and beat well.
  3. In a small bowl, whisk together flour, baking powder and baking soda. Add to wet ingredients and mix to combine.
  4. Evenly divide sugar cookie mixture between muffin cups, using your fingers to press the dough up the sides. You can oil your fingers if the dough becomes too sticky.
  5. Bake for 10-12 minutes until golden brown. The sugar cookie tarts will puff up in the middle. Once cool enough to handle after removing from the oven, press them again with your fingers to ensure each tart has an indent. Allow to cool in the muffin tin before removing.
  6. Meanwhile, use a stand mixer or hand mixer to mix together cream cheese and powdered sugar. Add heavy cream and beat until light and fluffy. You could add in ½ tsp. of vanilla extract or lemon extract to the filing if desired.
  7. Transfer cream cheese filling mixture to a large food storage bag and cut off one corner with scissors. Pipe the filling into the tarts.
  8. Top with fruit and serve! If you are making these in advance, wait to add the cream cheese filling and fruit until just before serving. Sugar cookie base can be made a day in advance.
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/sugar-cookie-mini-fruit-tarts/