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Mini Cookie Tarts with Fresh Fruit

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Hello,

This month’s focus will be on fresh fruit because June in National Fresh Fruit Month! I love fresh fruit. Fresh fruit has uses and flavors that you just can’t get in frozen or cooked fruit. Plus, fresh fruit is nature’s candy! Also, somehow fruit is considered a healthy food and has tons of assorted health benefits like antioxidants and most fruits are also high in vitamin C. Fresh Fruit = healthy and sweet?! Count me in.

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So, today’s recipe is for Mini Fruit Tarts. These tarts are basically, a sugar cookie filled with cream cheese pudding and topped with fresh fruit! It’s the perfect little bite. They go over really well at parties, get together’s, and cookie exchanges. Their fresh fruit makes them super appealing.

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First, we will make the sugar cookie cups. In the bowl of an electric mixer beat together the butter, sugar, and vanilla.

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Stir in one egg.

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Stir in the flour, salt, and baking powder.

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Scoop the dough into balls, roll them in sugar, and then place them in a mini muffin tin.

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Bake the cookies at 375F for 10 minutes. Immidiatly upon removing the cookies from the oven use a melon baller to make a dent in the middle of each cookie.

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Allow the cookies to cool for a bit before removing them from the pan with an icing spatula. Set aside.

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Next, we will work on the cream cheese pudding! I have to addmit the first batch of the pudding that I made, made way too much! It also wasn’t very cream cheese flavored and it was just a tad soupy (I later froze it in my ice cream maker). Anyway, to fix the issues I reduced the recipe by about, other than the cream cheese which I kept at 4oz. The pudding turned out much better the second time. It still makes a bit more than you need, but it’s pretty tasty by itself. Okay, so to make it – in a saucepan whisk together the sugar and cornstarch.

http://epicsweet.com/mini-fruit-tarts/Whisk in the half & half and the cream cheese. Heat the minutes over medium heat, stirring quite often until it is well thickened and the cream cheese is all melted.

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Remove the saucepan from the heat and stir in the vanilla and butter.

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Once cool enough to handle, pipe the pudding into the cookie cups.

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Top with an assortment of fresh fruit, and you’re done!

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These Mini Fruit Tarts are sure to be a hit where ever you take them. The fresh fruit makes them look super attractive and the flavor will not disappoint. Their size makes them super easy to eat so make them when you have company! I can’t have you eating them all yourself.

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What is your favorite fresh fruit?

 

Mini Cookie Tarts with Fresh Fruit
Author: 
 
Mini Fresh Fruit Tarts: These mini tarts feature a sugar cookie cup filled with cream cheese pudding and topped with fresh fruit! They have tons of eye appeal and won't disappoint your taste buds!
Ingredients
  • For the Cookies:
  • ½c. butter, soft
  • 1c. sugar
  • 1t. pure vanilla extract
  • 1 egg
  • 2c. flour
  • ½t. salt
  • 1t. baking powder
  • ½c. sugar (for coating the cookies)
  • For the Cream Cheese Pudding:
  • ⅓c. sugar
  • 1½T. cornstarch
  • 1c. half & half
  • 4oz. cream cheese, cut into cubes
  • ½t. pure vanilla extract
  • 2T. butter
  • Assorted fresh fruit to decorate (small berries work well)
Method
  1. For the Cookies:
  2. Preheat oven to 375F and get out a mini muffin pan that will hold 24.
  3. In the bowl of an electric mixer beat together the ½c. butter, 1c. sugar. and 1t. vanilla.
  4. Stir in the egg. Stir in the flour, salt, and baking powder.
  5. Form the dough into 24 balls and roll them in ½c. sugar.
  6. Place the dough balls in the mini muffin tin and bake them at 375F for 10 minutes. Immediately upon removing the cookies from the oven use a melon baller or small spoon to make a deep indent in the middle of each cookie.
  7. Allow the cookies to cool for a bit before removing them to cool completely on wire rack.
  8. For the Cream Cheese Pudding:
  9. In a saucepan whisk together the ⅓c. sugar and cornstarch.
  10. Whisk in the half & half and cream cheese chunks. Heat over medium heat, stirring frequently until thickened.
  11. Remove the pudding from the heat and stir in the ½t. vanilla and  2T butter. Cool.
  12. Once cool enough to handle pipe the pudding into each cookie.
  13. Top with fresh fruit right before serving.

Original Recipe By: Rilla Banks (A.K.A. Epic Sweet)