Mini Fruit Tarts- The Original

These Mini Fruit Tarts will get your tastebuds tingling!  This dessert recipe is for the original fruit tart with a cookie shell and cream cheese filling.  I have made these for bridal and baby showers as well as family gatherings.  These mini fruit tarts are the perfect size for guests to munch on while mingling. I shared this recipe on Good Things Utah and promised to share my Key Lime, Orange Dream, and Strawberry Chocolate tarts.  These recipes will be coming in the next few months. (Update:  these recipes are here plus a bonus s’more tart recipe) In the meantime enjoy this classic!! Roll the pillsbury sugar cookie dough into small balls.  Place in a mini muffin tin.  If you use a nonstick muffin tin then no need to grease the tin first.  Bake until the center of the cookies naturally fall.  This will take about 8-10 minutes.  The fallen center gives you the perfect cup to fill with the fluffy cream cheese and cool whip mixture.  To remove the cookie cups, push down on the edges of the cookie and twist.  This will dislodge the cookie cup from the tin without crumbling the edges! Then top with fresh fruit. Remember, you can have fun and put whatever fruit you would like on top.  Just because I used mango, kiwi, strawberries, and blueberries doesn’t mean you can’t go all berry or all citrus.  What fruit will you top your fruit tarts with?  Enjoys these scrumptious tarts!

Original Fruit Tarts

~30 bite sized tarts

1 16.5 oz package Pillsbury Sugar Cookie Dough

8 0z Cool Whip

8 oz Cream Cheese

2 Kiwis (diced)

2 Mangoes (diced)

4 Strawberries (diced)

1 pckg Blueberries

Roll dough into tablespoon sized balls.  Place in nonstick mini muffin tin.  Bake at 350 degrees for 8-10 minutes until center of cookie cup has fallen.  Remove from oven, let cool.  Mix cool whip and cream cheese together until smooth.  Fill each cookie cup with cream filling.  Top with fruit.

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