Voting thumbnail mini berries and cream tarts
Mini Berries and Cream Tarts
Recipe by Lindsay M
Bake America Great
A soft sugar cookie crust filled with sweet cream cheese and topped with colorful berries.

  1. Preheat the oven to 350ºF. Spray two mini muffin pans with cooking spray. Set aside.
  2. In a medium bowl combine flour and baking powder. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream 1 cup granulated sugar and 2 sticks of butter on low speed. Add the egg and 2 teaspoons vanilla and mix. Gradually add the flour mixture and beat just until combined, scraping down the bowl as needed.
  4. The dough should look crumbly. Turn it out onto a clean work surface and knead until soft and smooth. Place balls of dough about 1 tablespoon in size in each sprayed mini muffin cup. Bake 15 minutes or until just beginning to turn golden brown.
  5. Allow to cool for 1 minute, then using tart tamper or the end of a muddler or wooden spoon gently press down the center of each cookie to turn it into a small cup. Allow to rest until cool enough to handle, then transfer to a wire rack to cool completely.
  6. Place cream cheese and heavy cream in the bowl of a stand mixer fitted with the paddle attachment and beat until creamy. Add the powdered sugar and vanilla and beat until completely smooth. Transfer to a pastry bag and pipe enough cream into each cooled cookie to fill it to the top. Decorate with fruit.
  • Unbleached all-purpose flour x 3 cup
  • Baking powder x 2 teaspoon
  • Granulated sugar x 1 cup
  • sticks butter, cold and cut into chunks x 2
  • Egg x 1
  • Pure vanilla extract x 2 teaspoon
  • Cream cheese, softened x 8 ounce
  • Heavy cream x 2 tablespoon
  • Confectioner’s sugar x 1 1/2 cup
  • Pure vanilla extract x 1 teaspoon
  • Blueberries, raspberries, and strawberries, cut if large, for topping x 1

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