Delicious Mini Fruit Tarts Recipe

One of the very best parts of spring is all of the fresh fruit, and this easy Mini Fruit Tart recipe is one of the very best ways to enjoy it. This delicious, easy recipe pairs the pop of fresh, mouthwatering berries inside the yummy crisp sugar cookie dough crust, all along with the creamy tart filling. These mini tarts are a natural addition to any brunch or breakfast, and you can make 2 dozen at a time when you use the Wilton Mega Mini Muffin pan.
Makes: About 48 tarts
Skill Level: None

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Step 1

Preheat oven to 350°F.

Prepare mini muffin pan with vegetable pan spray.

Step 2

Divide cookie dough into 48 slices. Roll each slice into a 1 inch ball and place in each cavity.

Step 3

Bake 12-14 minutes or until golden brown, rotating pan halfway through baking. Remove from oven and immediately press centers of cookies with a small spoon (a measuring spoon works well), to make a cup. Let cool in pan 5 minutes. Remove cookie shells to cooling gird and cool completely.

Step 4

In large bowl, beat cream cheese, sugar, heavy cream, lemon juice and zest with electric mixer on medium speed until smooth. Pipe or spoon mixture into cooled cookie shell. Top evenly with strawberries, blueberries, and blackberries. Note: Fruit can be changed to individual preference. Serve immediately or chill.

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refrigerated sugar cookie dough

2 packages refrigerated sugar cookie dough (16.5 oz each)

cream cheese, softened

2 packages cream cheese, softened (8 oz each)

confectioners' sugar

1 cup confectioners' sugar

heavy whipping cream

1/2 cup heavy whipping cream

lemon juice

2 tablespoons lemon juice

grated lemon zest

2 tablespoons grated lemon zest

Fresh strawberries, sliced

1 cup Fresh strawberries, sliced

Fresh blackberries

1 cup Fresh blackberries

Fresh blueberries

1 cup Fresh blueberries




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