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.

Instructions:
  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.
Ingredients:
  • 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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