Description
Mini Sugar Cookie Fruit Tarts are delightful bite-sized desserts featuring a buttery sugar cookie base baked into mini muffin cups, filled with a creamy homemade vanilla pudding and whipped cream mixture, and topped with fresh whole or sliced winter fruits. Perfect for holiday gatherings or sweet snacks, these tarts combine crisp, creamy, and fresh flavors in every bite.
Ingredients
Cookie Base
- Cooking spray, for greasing pan
- 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
- 3/4 cup whole milk
- 1/2 cup heavy cream, chilled
Topping
- Whole or sliced fresh winter fruit (such as clementines, pomegranate seeds, kiwi, persimmons), for serving
Instructions
- Prepare Cookie Cups: Preheat your oven to 350°F and arrange a rack in the center. Grease a 24-cup mini muffin tin generously with cooking spray. Place one piece of the precut sugar cookie dough into each muffin cup, pressing lightly to fit.
- Bake Cookies: Bake the cookie dough cups for 14 to 16 minutes until the edges are lightly golden and the centers are set. Avoid overbaking to keep a soft texture.
- Form Indentations: Remove the tin from the oven immediately and use the back of a teaspoon to gently press an indentation in the center of each cookie cup to create space for the filling. Let the cookie cups cool in the pan for 5 to 10 minutes.
- Cool Completely: Carefully transfer the cookie cups to a wire rack to cool completely, ensuring they hold their shape before filling.
- Make Vanilla Pudding Base: In a medium bowl, whisk the instant vanilla pudding mix with whole milk for about 2 minutes until the mixture thickens significantly, thicker than regular pudding. Refrigerate the pudding base until needed.
- Whip Cream: In a chilled medium bowl, beat the heavy cream with a handheld mixer on medium-high speed until medium peaks form.
- Combine Pudding and Whipped Cream: Re-whisk the pudding base briefly, then gently fold in the whipped cream until the mixture is light and fluffy, perfect for spooning into the cookie cups.
- Assemble Tarts: Spoon about 1 tablespoon of the vanilla pudding cream into the center of each cooled cookie cup. Top each tart with your choice of fresh whole or sliced winter fruits for a colorful, fresh finish.
Notes
- Make sure the cookie cups are completely cooled before filling to prevent the filling from melting or leaking.
- You can customize toppings with seasonal fruits or berries based on availability and preference.
- The whipped cream should be well chilled before whipping to achieve the right peaks and texture.
- Store assembled tarts in the refrigerator and consume within 1-2 days for freshness.
- If you prefer a firmer filling, chill the pudding mixture longer before folding in the cream.