Mini Fruit Tarts
Mini fruit tarts 're easy to make, requiring just a few simple ingredients and basic baking techniques.The buttery crust, flavored with a touch of vanilla, forms a great foundation for the creamy, sweet filling. Fresh fruit on top not only adds a refreshing twist but also turns each tart into a small, beautiful piece of art.
Ingredients
For the Crust:
- 1 1/3 cup plus 1 tablespoon all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 cup butter softened (4 oz or 1 stick)
- 3/4 cups white sugar
- 1 egg yolk
- 1/2 teaspoon vanilla extract
For the Filling:
- 1- 8 oz block of cream cheese softened
- 2 cups powdered sugar
- 1/2 teaspoon vanilla extract
- Fresh fruit for topping
Instructions
For the Crust:
- Coat a mini-muffin tin with cooking spray and set it aside. Heat your oven to 350°F (175°C).
- In a big bowl, mix the butter and sugar until creamy. Add the egg yolk and vanilla extract, then keep mixing until it's smooth and fluffy.
- In a small bowl, mix the flour, baking soda, and baking powder. Slowly add this flour mix to the butter mixture, stirring until everything is well combined (the dough might look a bit crumbly).
- Scoop out 1 1/2-inch portions of dough using a small cookie scoop. Roll each portion in your hands until it becomes smooth (the dough might feel dry at first, but it will smooth out as you roll it).
- Put each dough ball into the prepared mini-muffin tin and lightly flatten them.
- Bake for 8-10 minutes, or until the edges are golden brown. Allow the cookies to cool in the tin before taking them out.
For the Filling
- To prepare the filling, blend the cream cheese and powdered sugar until creamy and well combined. Add the vanilla extract and mix thoroughly. Spoon or spread the filling into the cooled cookie cups. Finish by topping with fresh fruit. Chill in the refrigerator until you're ready to serve.