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–+ servings
Mini Fruit Tarts

Irresistibly Easy Mini Fruit Tarts with Sugar Cookie Crust

These Mini Fruit Tarts are a delightful treat, perfect for any gathering with their buttery sugar cookie crust and colorful fresh fruit.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 24 tarts
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 1/3 cups all-purpose flour gluten-free flour blend can be used as a substitute
  • 1/2 teaspoon baking soda essential for slight puffing
  • 1 teaspoon baking powder provides additional leavening for a light crust
  • 1/2 cup butter softened; can be replaced with margarine or vegan butter
  • 3/4 cup white sugar consider coconut sugar for a less refined choice
  • 1 yolk egg acts as a binding agent, can substitute with a flax egg
  • 1/2 teaspoon vanilla extract adds delightful flavor depth
For the Filling
  • 8 oz cream cheese softened; Greek yogurt is a lighter alternative
  • 2 cups powdered sugar provides sweetness and stability
  • 1 teaspoon lemon juice brightens the filling's flavor
  • 1 teaspoon lemon zest adds additional brightness
For the Toppings
  • fresh fruit your choice of colorful mix (e.g., berries, kiwi, mango)

Equipment

  • mini muffin tin
  • mixing bowl
  • Electric mixer
  • Spoon or Piping Bag

Method
 

Step-by-Step Instructions for Easy Mini Fruit Tarts
  1. Preheat your oven to 350°F (175°C) and grease a mini-muffin tin.
  2. In a large mixing bowl, cream together softened butter and white sugar until light and fluffy.
  3. Incorporate egg yolk and vanilla extract into the creamed mixture, beating until smooth.
  4. In a separate bowl, whisk together all-purpose flour, baking soda, and baking powder, then add to creamed mixture until crumbly.
  5. Roll the dough into 1 ½ inch balls and place each ball in the greased mini muffin wells, flattening each ball.
  6. Bake for 8-10 minutes until edges turn golden brown. Allow to cool completely.
  7. Blend softened cream cheese and powdered sugar until smooth, then mix in vanilla extract and lemon juice and zest.
  8. Fill each cooled tart shell with the cream cheese mixture using a small spoon or piping bag.
  9. Decorate with fresh fruit on top of the cream filling.
  10. Chill the tarts in the refrigerator for at least 30 minutes before serving.

Nutrition

Serving: 1tartCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 50mgSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 0.5mg

Notes

For best results, refrigerate filled tarts before serving and avoid overmixing the crust dough to maintain tenderness.

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