Mini Summer Fruit Tarts Recipes

MINI SUMMER FRUIT TARTS

Mini Summer Fruit Tarts image

Mini summer fruit tarts are an easy summer dessert that are sure to impress! Homemade sugar cookie cups are filled with rich and creamy no-bake cheesecake, topped with fresh summer berries, and garnished with fresh herbs.

Provided by Allison Ferraro

Categories Dessert

Time 2h30m

Number Of Ingredients 17

Ingredients

1 1/4 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup unsalted butter, room temperature
5/8 cup granulated sugar
2 large egg yolks
1/2 tsp. vanilla extract
1/4 cup heavy cream, chilled
4 oz. cream cheese, room temperature
1 Tbsp. sour cream, room temperature
1/4 cup confectioners sugar
1/2 tsp. lemon juice
1/4 tsp. vanilla extract
tiny pinch of salt
fresh summer berries (like blueberries, raspberries, blackberries, and/or strawberries)
fresh herb sprigs (like basil or mint, optional)

Steps:

In a medium bowl, whisk to combine the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer, beat the butter on high speed until smooth, about 30 seconds. Add the sugar and cream the sugar with the butter on high speed until light and fluffy, about 2 minutes, scraping the sides of the bowl as needed. Add the egg yolks and vanilla extract and beat to combine.
Add the flour mixture to the butter mixture and mix on low speed just until combined, being careful not to over mix. The dough should be moistened throughout but still a bit crumbly.
Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes.
While the dough chills, preheat the oven to 350°F. Spray a mini muffin pan with cooking spray.
Once the cookie dough has chilled, scoop 1 Tablespoon of dough, roll into a ball using your hands, and place a cookie dough ball into each greased well of the mini muffin pan. You should have 24 balls of dough.
Bake the cookies for 8 to 10 minutes or just until lightly golden. Immediately upon removing the muffin pan from the oven, use the back side of a teaspoon measuring spoon to press down the centers of each cookie, forming a cup. Let the cookie cups cool in the muffin pan for 5 minutes before carefully removing them from the pan and transferring them to a wire rack to cool completely.
In a medium bowl, beat heavy cream using a handheld electric mixer until stiff peaks form. Set aside.
In large bowl, beat cream cheese and sour cream using a handheld electric mixer until smooth. Add confectioners sugar, lemon juice, vanilla, and salt and beat until combined.
Add the whipped cream to bowl with the cream cheese mixture and fold the whipped cream into the cream cheese mixture.
Cover the bowl with plastic wrap and refrigerate the cheesecake filling for at least 1 hour (or up to 12 hours).
Scoop 1 teaspoon of chilled no-bake cheesecake filling into each cooled sugar cookie cup. (To do this easily and neatly, use a teaspoon measuring spoon and a mini spatula.) Top each dessert with fresh berries and garnish with fresh herb sprigs (if using). Enjoy immediately.

MINI FRUIT TARTS

Mini Fruit Tarts image

I use the crust in these mini tarts for just about everything! So yummy and flaky!

Provided by aly britton

Categories Desserts Pies Tarts Fruit Tart Recipes

Time 50m

Yield 14

Number Of Ingredients 10

Ingredients

1 ¼ cups unbleached all-purpose flour
1 tablespoon white sugar
¼ teaspoon salt
1 stick cold unsalted butter, cut into 1/4-inch cubes
5 tablespoons very cold water
2 cups fresh raspberries
2 cups fresh blackberries
½ cup white sugar
2 tablespoons all-purpose flour, or more as needed
1 pinch salt

Steps:

Stir flour, sugar, and salt together in a large bowl. Cut in butter using a pastry cutter or 2 knives until the texture resembles coarse cornmeal, with butter pieces the size of small peas. Mix in water with a fork just until the dough comes together.
Toss berries, sugar, flour, and salt together in a bowl to make the filling. Set aside at room temperature.
Lightly butter or grease 14 muffin cups. Place some dough in each muffin cup and press it against the bottoms and sides to create tart shells that are 1/8- to 1/4-inch thick. Divide berry filling evenly among the tart shells.
Position a rack in the lower third of the oven and preheat to 425 degrees F (220 degrees C). Refrigerate tarts for 15 minutes while the oven preheats.
Bake tarts in the preheated oven until crust is golden brown and filling is bubbling, 15 to 18 minutes.

Nutrition Facts : Calories 151.3 calories, Carbohydrate 21.4 g, Cholesterol 17.4 mg, Fat 6.9 g, Fiber 2.6 g, Protein 1.8 g, SaturatedFat 4.2 g, Sodium 54.1 mg, Sugar 9.8 g

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