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Picture-Perfect Mini Berry Tarts

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The final product is so beautiful that you won't believe how easy it is to make these tarts! Impress yourself and your friends with this quick and tasty recipe. Freeze any leftover dough for up to a month if you want to make a smaller batch.

Shared by KimberlyCotzias

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Time needed

7 min preparation + 10 min cooking

Serving Size / Yield

40 servings

Ingredients

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)

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Directions

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.