Mini Fruit Tarts

It's a little bit of cookie, a little bit of cream and a little bit of fruit.  These Mini Fruit Tarts may have a little bit of everything, but they give you a whole lot of yummy satisfaction.   My kids and I made these totally adorable mini tarts with a store-bought sugar cookie dough (but you can always use your own sugar cookie recipe here).   You will require the use of a mini muffin pan to get the perfect size for the mini tart here.  Of course if you want them to be bigger, just use a regular muffin pan.  What I love best is once they are filled and topped with fruit they make such a fabulous display all arranged on a tray for any an party. Your guest will think you went to so much trouble (they don't need to know how easy it really was). 

 Ingredients:
Store bought Sugar Cookie roll
8 oz cream cheese (at room temperature)
1/4 cup powdered sugar (or splenda for low-sugar option)
1 tub of Whipped Topping (I used Cool Whip)
1/2 cup each -fruit of choice chopped into a small dice (strawberries, blueberries and kiwi works great)

Directions: 

Spray the mini muffin baking sheet with some cooking spray (or butter it).  Then take sugar cookie dough and put about 1 Tbs worth into each muffin well.

 Press cookie dough to fill the well by using your thumb or fingers (put a little cooking oil on your fingers so they don't stick to the dough.

 
Bake in a 350 degree oven until baked and golden around the edges. (about 12-15 minutes).

Allow cookies to cool for a few minutes then remove from baking tray and line up.


Mix the softened cream cheese with the sugar until smooth. Then fold in the whipped cream. 


Put filling into a pastry bag or tube and fill all the cookie tarts with some cream cheese filling.  Then top with chopped fruit.  Serve immediately or chill until you serve.  Best results when served in the same day.  Enjoy.

Makes about 24 tarts

Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Lemon and Chive Warm Potato Salad

 We are certainly having a strange spring.  Warm, hot, cool, cold... sometimes we don't know what the next day will bring us. I am not ready for your typical picnic chilled potato salad yet so I decided to try a warm potato salad instead since it was a bit chilly today. This potato salad was fantastic paired with some burgers and sausages.  The warmness of this salad was very appealing too. The trick is to get the potatoes strained and then put them back into the same hot pot you boiled them in so any residual water evaporates. Then add the prepared dressing to the hot potatoes so they soak up the dressing.  You will end up with some very delicious and flavorful potatoes.  This is one potato salad that is good anytime of year.

Ingredients:
2lbs potatoes (I like thin skinned potatoes that you don't have to peel)
2Tbs finely diced red onion
2Tbs mince chives
1 stalk celery finely diced
1 Tbs capers (optional)
1 Tbs finely chopped fresh parsley
salt and black pepper to taste

Dressing:
2 Tbs lemon juice (fresh)
1 Tbs canola oil
2 Tbs mayonnaise
1 tsp honey
1 Tbs Dijon mustard
salt and black pepper to taste

Directions:
Wash potatoes and cut into half or quarter into large cubes.  Boil in salted water until fork tender. Drain well and put potatoes back into the hot pot.  Add onion, celery and capers.  Blend dressing well and add to potatoes. Toss well and serve salad warm.  Enjoy.

Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.