Mini Sugar Cookie Fruit Tarts
Image credit: thebakerchick
Ingredients
For the crust
- 1 ? cup + 1 tbsp
All-purpose flour - � tsp
Baking soda - � tsp
Baking powder - � cup
Butter (softened)(4 oz or 1 stick) - � cup
White sugar - 1
Egg yolk - � tsp
Vanilla extract
For the filling
- 1-8oz block
Cream cheese (softened) - 2 cups
Powdered sugar - � tsp
Vanilla extract - Fresh fruit for topping
Instructions
For the crust
- Grease a mini-muffin tin, set aside. Preheat the oven to 176�C.
- In a large bowl, cream together the butter and sugar.
- Add the egg yolk and vanilla and mix until smooth and fluffy.
- Add the flour, baking soda & powder to a small bowl, stir together and then add to the butter mixture.
- Mix until well combined (dough may seem crumbly)
- Use a small cookie scoop to portion 1 1/2 inch balls of dough, and use your hands to roll them into a smooth ball. (I found the dough seemed dry until I rolled each scoop by hand.)
- Portion a dough ball into each of the wells of your pan, and press down slightly.
- Bake for 8-10 minutes or until the edges are golden. Allow to cool before removing from the pan.
For the filling
- Cream together the cream cheese and powdered sugar until thick and smooth. Add the vanilla extract.
- Pipe or spread the filling into the cooled cooie shells. Top with fresh fruit.
- Store in the fridge until ready to serve.