I remember my dad used to make the most amazing fruit tarts for special occasions. They were mini ones, similar to this, and he had individual tart pans that he used. I remember that they were time-consuming, but absolutely delicious. Plus, just look at these mini tarts! Have you ever seen anything cuter?
These little fruit tarts are a little bit easier to make than the ones my dad made. I use a mini muffin and a sugar cookie base with a cream cheese filling. You can top these beauties with whatever fruit you’d like! They would be perfect to serve at a brunch, bridal shower, or baby shower. You can make the sugar cookie portion of the tart in advance, and then fill them with the creamy filling and fruit before serving.
This is the perfect time of year to make an adorable dessert like this as summer berries come into season. Although one of my favorite things to put in these fruit tarts are little canned mandarin oranges. They’re so sweet and juicy and perfect paired with strawberries, kiwi, pineapple, blueberries, or anything else you can think of! I think a single raspberry in the middle of these tarts would be great too.
As a fun treat for the Fourth of July, you could even stick to just strawberries, blueberries, and raspberry. What a perfect dessert for a BBQ!
- 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
- Preheat oven to 350 degrees Fahrenheit. Spray a mini muffin tin with 24 muffin cups with nonstick cooking spray.
- 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.
- In a small bowl, whisk together flour, baking powder and baking soda. Add to wet ingredients and mix to combine.
- 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.
- 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.
- 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.
- Transfer cream cheese filling mixture to a large food storage bag and cut off one corner with scissors. Pipe the filling into the tarts.
- 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.
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