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
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