Description
These Mini Sugar Cookie Fruit Tarts are delightful bite-sized treats perfect for any occasion. Featuring a soft sugar cookie base topped with a creamy sweet filling and fresh fruit, they combine a buttery crust with vibrant, juicy fruit for a refreshing dessert that’s as beautiful as it is delicious.
Ingredients
For the Sugar Cookie Base
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
For the Filling
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup heavy cream
For the Topping
- 1 cup fresh strawberries, sliced
- 1 cup fresh blueberries
- 1 cup fresh kiwi, peeled and sliced
- Optional: fresh mint leaves for garnish
Instructions
- Prepare the Cookie Dough: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Shape and Bake Cookies: Preheat the oven to 350°F (175°C). Roll the dough into small balls, about 1 tablespoon each, and place them on a baking sheet lined with parchment paper. Flatten each ball slightly to form small discs. Bake in the preheated oven for 10-12 minutes or until the edges are just golden. Remove from the oven and allow to cool completely.
- Make the Filling: In a medium bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, continuing to beat until creamy. Slowly add the heavy cream while mixing to create a smooth, spreadable filling.
- Assemble the Tarts: Once cookies have fully cooled, spoon or pipe a dollop of the cream cheese filling onto each cookie base. Gently spread it to cover the top of the cookie slightly.
- Add Fresh Fruit: Arrange the sliced strawberries, blueberries, and kiwi slices on top of the filling, creating a colorful pattern. Optionally, garnish with fresh mint leaves for added aroma and presentation.
- Chill and Serve: Place the assembled tarts in the refrigerator for at least 30 minutes to allow the filling to set slightly. Serve chilled for the best flavor and texture experience.
Notes
- You can substitute the fruit topping with any seasonal fruit of your choice.
- For a gluten-free version, use a gluten-free flour blend in the cookie base.
- Make sure the cookies are completely cool before adding the filling to prevent melting.
- These tarts are best eaten within 2 days for optimal freshness.
- If you prefer, you may add a light drizzle of honey or fruit glaze over the fruit for added shine.
