MINI BERRY TARTS — Mini sugar cookie cups filled with vanilla pastry cream and topped with fresh berries.
The secret is the refrigerated sugar cookie dough. Rolled into a 1-inch ball and placed in a mini muffin tin, it magically bakes up into the perfect little tart shell.
The red and blue berries make this a perfect patriotic dessert for Independence Day. You can use any variety of fresh fruit though, so there’s no reason not to make these all summer long.
I’ve also used very well drained mandarin oranges, and I think pineapple tidbits would work too.
I live in a house full of boys, where I assure you, no one but me cares about food presentation. And I can’t even begin to tell you how much my family loves them!
I wouldn’t be surprised if every single member of the family named this their favorite dessert of all time.Print
Mini sugar cookie cups filled with vanilla pastry cream and topped with fresh berries.
- 1 (16.5 oz.) package refrigerated sugar cookie dough
- 1 (3.4 oz.) package instant vanilla pudding
- 1 1/2 cups cold milk
- 8 ounces frozen whipped topping, thawed
- 3 cups fresh berries, washed and dried (sliced strawberries, blueberries, raspberries, blackberries, etc.)
- Preheat oven to 350 degrees. Grease a miniature muffin tin with non-stick cooking spray.
- Roll cookie dough into 1-inch balls and place in muffin cups.
- Bake for 8-10 minutes, or until just golden brown. The dough should fall in the center to form a miniature tart shell. If necessary, tap dough down with the back of a spoon to form the shell.
- Let cookie shells cool in the pan for about 10 minutes. Carefully loosen the cookies by running a sharp knife around the edges of the muffin cups, then remove to a wire rack to cool completely.
- In a medium bowl, combine the pudding mix and milk. Fold in the whipped topping.
- Spoon or pipe the pudding mixture into the cooled tart shells. Arrange berries on top of filling. Refrigerate until ready to serve.
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Who Dished It Up First: Adapted from Banner Boutique