Mini Sugar Cookie Fruit Tarts
Delightful mini sugar cookie tarts filled with creamy filling and topped with fresh fruit, perfect for any occasion.
Ingredients
For the cookie crust
- 1 cup all-purpose flour for structure
- 1/2 cup unsalted butter, softened adds moisture and richness
- 1/3 cup granulated sugar for sweetness
- 1/4 teaspoon salt enhances flavor
- 1/2 teaspoon vanilla extract for aroma
- 1 large egg yolk binds ingredients
For the cream cheese filling
- 1/2 cup cream cheese, softened provides a creamy texture
- 1/4 cup powdered sugar for sweetness and texture
For the topping
- 1 cup fresh fruit (such as berries, kiwi, or peaches) adds freshness and color
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, combine the softened butter and granulated sugar. Mix until light and creamy.
- Add the egg yolk, vanilla extract, and salt to the butter mixture, blending until smooth.
- Gradually add the flour, stirring until a dough forms. Avoid overmixing.
- Scoop small portions of dough, roll into balls, and place them on a prepared baking sheet, flattening if desired.
Baking
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
- Allow cookies to cool for a few minutes before transferring them to a wire rack.
Filling and Topping
- While the cookies cool, blend the cream cheese with powdered sugar until smooth.
- Spread a generous layer of the cream cheese filling on each cooled cookie.
- Top with fresh fruit, arranging as desired.
Serving
- Serve immediately or refrigerate for a later time, allowing flavors to meld.
Notes
For best results, use softened butter and cream cheese. Allow cookies to cool completely before adding the cream cheese filling. Store in the fridge to maintain freshness.