As many of you know, I love cooking. I try to cook most of our meals! And while we definitely have some favorite recipes in rotation, I love exploring new meals and ingredients. But I also really enjoy baking. While an art of its own, baking is like a love language. Baking a sweet treat for a loved one is a thoughtful and delicious gesture. It’s that time of year where we pack a picnic basket and head outdoors for a summer meal! These mini tartlets are the star of the show this summer! They’re some of my kids’ favorite picnic foods, especially because they are already in individual servings, so they are a crowd pleaser.
These easy summer mini berry tarts are perfect for your next picnic potluck with friends!
I discovered the recipe for a mini fresh fruit tart a few years back and I’ve been making it for our family and friends ever since. It’s truly one of the best desserts! They take a minimum amount of effort but keep everyone coming back for more, as it is a great recipe. I usually make them in the summer with seasonal berries, but one could top them with anything! Stone fruit, candy, a mini cookie, sprinkles, etc… the options are endless. I actually think it would be really fun to go berry picking as a family and add a berry mixture or maybe fresh raspberries or fresh blueberries to these decadent desserts.
I think the key to this recipe is the base, sugar cookie, rather than puff pastry! That’s right, these mini berry tarts are made of sugar cookies, soft a chewy deliciousness. The tarts are then topped with a delicious no bake cream cheese whipped cream and garnished with a variety of fresh fruit. No fancy ingredients, simple goodness. And just because they’re mini doesn’t mean that don’t make a huge impression.
Sugar Cookie Ingredients
- 1 ¼ cups all-purpose flour
- 1/2 cup unsalted butter, brought to room temperature
- 3/4 cup granulated sugar (I use my beloved Truvia)
- 2 large egg yolks
- 1 tsp. vanilla extract
- ½ tsp. baking soda
- ½ tsp. baking powder
- ¼ tsp. salt
Sugar Cookie Instructions
- In a bowl whisk together the all-purpose flour, baking powder, and baking soda. Then set aside.
- In a stand mixer or larger bowl with a handheld mixer, beat butter until smooth.
- Add sugar. Cream the butter and sugar together until fluffy.
- Add egg yolks and vanilla extract until combined.
- Slowly add flour mixture to butter mixture on low speed. Dough should become crumbly but have moisture throughout.
- Wrap in plastic wrap and chill dough for 45 minutes.
- Once dough is chilled, preheat over to 350 degrees.
- Spray a mini muffin tin with cooking spray.
- Scoop and roll 1 tablespoon balls of dough and place cookie dough balls into each well of muffin tin.
- Bake for 10 minutes or until lightly golden.
- As soon as removing tin from oven, while using the back of a small spoon gently press the center of the cookies creating small cup like forms.
- Let the cookie cups rest for 8 minutes.
- Then carefully remove cookie cups to continue cooling on a wire rack.
Cream Cheese Filling Ingredients
- 1/2 cup heavy cream, chilled
- 4 oz. cream cheese, bought to room temperature
- 1 Tbsp. sour cream, brought to room temperature
- ¼ tsp. vanilla extract
- 1 tsp. lemon juice
- 1/2 cup confectioners sugar
- pinch of salt
Cream Cheese Filling Instructions
- In a medium bowl and with a hand mixer, beat heavy cream until stiff peaks form. Set aside.
- In a large bowl mix and beat cream cheese and sour cream until smooth.
- Add lemon juice, vanilla, confectioners sugar, and salt. Beat until well combined.
- Fold whipped cream into cream cheese mixture.
- Cover bowl with plastic wrap and chill for at least 1 hour.
To assemble mini fruit tarts scoop 1 teaspoon of chilled cream cheese filling into each cooled cookie cup. Top this delicious dessert with fresh berries off your choice. To make a really great visual impression garnish with mint. Adds a pop of color! Save this recipe for summer potlucks or Independence Day next year, as it is festive and perfect for anyone with a sweet tooth!
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