Picture-Perfect Mini Berry Tarts
Serving Size / Yield
- 1 16.5 oz. tube refrigerated sugar cookie dough
- 8 oz. cream cheese, softened
- 2 T. heavy cream
- 1 1/2 C. powdered sugar
- 1 tsp. vanilla
- 1 qt. whole raspberries, strawberries, or blueberries (berries of your choice)
Preheat oven to 350°F and grease a mini muffin pan. Fill each muffin cup with a 1-inch ball of cookie dough. Bake for 10 minutes. Remove from oven and gently press down on the center of each tart with the end of a wooden spoon. Let the tarts cool for 5 minutes. Gently twist the tarts and remove to a cooling rack.
In a large bowl, beat together cream cheese and heavy cream with an electric mixer until fluffy. Put the mixer on a lower speed and slowly add the powdered sugar until mixture is creamy. Beat in vanilla. Pour mixture into a piping bag or zip-lock and pipe into each tart. Top each tart with the berries of your choice. Refrigerate until ready to serve.