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Mini Sugar Cookie Fruit Tarts Recipe

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4.9 from 111 reviews

These Mini Sugar Cookie Fruit Tarts are a delightful and easy-to-make dessert featuring buttery sugar cookie cups filled with creamy instant vanilla pudding and topped with fresh seasonal winter fruit. Perfect for holiday gatherings or any special occasion, these tarts combine the simplicity of refrigerated cookie dough with a luscious pudding cream and vibrant fruit topping for an impressive yet effortless treat.

Ingredients

Scale

Cookie Cups

  • Cooking spray, for greasing
  • 1 (16.5-oz.) package precut refrigerated sugar cookie dough (such as Pillsbury)

Vanilla Pudding Cream

  • 1 (3.4-oz.) box instant vanilla pudding mix (such as Jell-O)
  • 3/4 cup whole milk
  • 1/2 cup heavy cream

Topping

  • Whole or sliced fresh winter fruit (such as persimmons, pomegranate seeds, kiwi, starfruit, or citrus segments), for serving

Instructions

  1. Prepare Cookie Cups: Arrange a rack in the center of the oven and preheat it to 350°F (177°C). Grease a 24-cup mini muffin tin thoroughly with cooking spray to prevent sticking. Place one piece of the precut sugar cookie dough into each muffin cup, pressing them gently to fit.
  2. Bake Cookies: Bake the cookie dough in the preheated oven until the edges turn lightly golden and the centers are set, approximately 14 to 16 minutes. Keep an eye to avoid overbaking.
  3. Form Indentations: Remove the muffin tin from the oven immediately and use the back of a teaspoon to carefully press an indentation into the center of each cookie while still warm. This will create space for the pudding filling. Allow the cookie cups to cool in the pan for 5 to 10 minutes, then transfer them carefully to a wire rack to cool completely.
  4. Make Pudding Cream Base: In a medium bowl, whisk together the instant vanilla pudding mix and whole milk vigorously for about 2 minutes until the mixture is very thick and creamy, thicker than regular pudding. Refrigerate the pudding base until ready to assemble.
  5. Whip Cream: Chill a medium bowl and beaters in the freezer briefly. Using a handheld mixer on medium-high speed, whip the heavy cream until medium peaks form, which means the cream holds shape but is still soft and smooth.
  6. Combine Pudding and Whipped Cream: Re-whisk the chilled pudding base to aerate it, then gently fold in the whipped cream until the filling is light, fluffy, and well combined. Take care to mix gently to maintain the airy texture.
  7. Assemble Tarts: Spoon about 1 tablespoon of the pudding cream into the indentation of each cooled cookie cup. Top each tart generously with whole or sliced fresh winter fruit of your choice for a colorful and fresh finish. Serve immediately or refrigerate until ready to serve.

Notes

  • Using precut refrigerated sugar cookie dough saves time and effort, but homemade dough can also be used.
  • Choose a variety of colorful winter fruits to make the tarts visually appealing.
  • These tarts are best served the same day for optimal cookie crispness; however, assembling a few hours ahead and keeping refrigerated is suitable.
  • To ensure the whipped cream holds well, use cold equipment and cream.
  • For a lighter option, substitute half-and-half for heavy cream, though the filling will be less rich.

Keywords: mini sugar cookie tarts, fruit tarts, sugar cookie dessert, instant vanilla pudding, mini fruit desserts, winter fruit tartlets, easy holiday desserts

Find it online: https://flavorsbymaya.com/mini-sugar-cookie-fruit-tarts-recipe/