Delicious Mini Fruit Tarts Recipe

Instructions

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1. - Preheat the oven to 350°F. Prep Non-Stick Mega Mini Muffin and Cupcake Pan by spraying with Bake-Easy Non-Stick vegetable spray.
2. - Divide cookie dough into 48 equal slices. Roll each slice into a 1-inch ball, and place one per cavity in the cupcake pan.
3. - Once the oven is preheated, bake for 12-14 minutes or until the dough is golden brown. Rotate pan halfway through baking time.
4. - Remove from the oven and immediately press centers of cookies with a small spoon (a measuring spoon works well), to form a cup. Let cool in the pan for 5 minutes.
5. - Remove cookie shells and place each onto a cooling grid. Let cool completely.
6. - In a large mixing bowl, add softened cream cheese, confectioners' sugar, heavy cream, lemon juice, and grated lemon zest. Beat using an electric mixer on medium speed until smooth.
7. - Pipe or spoon mixture into cooled cookie shells. Top evenly with strawberries, blueberries, and blackberries.

Notes

How To

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