These Mini Berry Tarts are the perfect small bite dessert to serve at brunches or baby showers. They are easy to make, and everyone loves them so much. Everyone always wants the recipe, and I’m happy to pass it along.
This recipe has a major shortcut, and I am not ashamed… it’s refrigerated cookie dough. One tube makes quite a few tart shells (about 40), so I usually use a whole tube, and freeze any shells I don’t need to use right away. Then when I need a quick dessert, I pull out the shells from the freezer, whip up the filling and top with the berries.
While these Mini Berry Tarts can be made ahead of time, the shell will soften up a bit once it’s filled after 24 hours in the refrigerator, so serving them the same day you fill them is best.
They looks so pretty with sliced berries, or you can make them into fruit tarts by adding other summer fruits like grapes, mandarin oranges, or kiwi. A sprig of mint here or there makes them look extra fancy!
To make the tart shells all uniform, I use a cookie dough scoop to place the dough in the well of a mini muffin tin. When they come out of the oven, I make the indent in the center (where the filling goes) deeper by pressing them down with the blunt end of the handle of my pizza slicer.
To ensure that the tart shells come out of the pan easily, make sure you spray them with nonstick spray, and then let them cool for about 5 minutes in the pan before taking the out. I find it works best to “twist” them out of the pan rather than using a knife to loosen the edges and then pull them out that way.
Next time you have a get together and want to really impress your guests and make your celebration extra special, make these Mini Berry Tarts! Once you get the hang of them, you’ll find that they are easy to make and well worth the effort.
Did you make this recipe?
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- 1 16.5 ounce tube of refrigerated sugar cookie dough (I used Pillsbury)
- 8 ounces cream cheese, softened
- 2 tablespoons heavy cream
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla
- 1 quart of strawberries chopped into small pieces, or whole raspberries
- Preheat oven to 350 degrees.
- Using a greased mini muffin pan, fill each section with a 1 inch ball of sugar cookie dough. I use a leveled off small scoop from Pampered Chef, which is 1 tablespoon.
- Bake the tarts for about 10-12 minute. When they come out of the oven, gently press down the center of the tart to make space for the cream cheese filling. I use the blunt end of my pizza slicer. There is an actual tool designed for this called a mini tart shaper, but even the end of wooden spoon would do the job.
- Allow the tarts to cool in the pan for 5 minutes and then gently twist to loosen the edges and remove from the pan to a cooling rack. The tart shells are much easier to remove from the muffin tin if they do not go over the edge of the pan when they bake. If yours are difficult to remove, try filling them with less dough, greasing more thoroughly, or allowing them to cool longer.
For the filling
- In a large bowl, beat the cream cheese and heavy cream with an electric mixer until fluffy and smooth.
- With the mixer on low speed, add the powdered sugar a little at a time until smooth and creamy.
- Beat in the vanilla extract.
- Fill a piping bag or ziplock bag with the filling mixture and pipe into each tart.
- Top with small pieces of strawberry, or a whole raspberry.
- Keep refrigerated until ready to serve.