Description
These Mini Sugar Cookie Fruit Tarts combine buttery sugar cookie cups with a creamy vanilla pudding filling, topped with fresh winter fruit for a delightful and elegant dessert that’s perfect for any occasion.
Ingredients
Scale
Cookie Cups
- Cooking spray, for greasing
- 1 (16.5-oz.) package precut refrigerated sugar cookie dough (such as Pillsbury)
Vanilla Pudding Cream
- 1 (3.4-oz.) box instant vanilla pudding mix (such as Jell-O)
- 3/4 cup whole milk
- 1/2 cup heavy cream, chilled
Topping
- Whole or sliced fresh winter fruit, for serving (such as citrus segments, pomegranate seeds, kiwi, or pears)
Instructions
- Prepare Oven and Pan: Arrange a rack in the center of the oven and preheat to 350°F. Grease a 24-cup mini muffin tin thoroughly with cooking spray to prevent sticking.
- Form Cookie Cups: Place one precut piece of sugar cookie dough into each muffin cup, gently pressing to fit the shape.
- Bake Cookies: Bake the cookie dough in the preheated oven for 14 to 16 minutes, or until the edges are lightly golden and the centers are set.
- Create Indentations: Remove the pan from the oven and immediately press the back of a teaspoon into the center of each cookie to form a shallow well for the filling. Allow the cookie cups to cool in the pan for 5 to 10 minutes to set their shape.
- Cool Cookies Completely: Carefully transfer the cookie cups to a wire rack and let them cool completely before filling to ensure they hold their form and the filling does not melt.
- Make Pudding Base: In a medium bowl, whisk together the instant vanilla pudding mix and whole milk until very thick, about 2 minutes. The mixture will be thicker than regular pudding. Refrigerate until ready to assemble.
- Whip Cream: In a chilled medium bowl, whip the heavy cream using a handheld mixer on medium-high until medium peaks form, creating a light and airy texture.
- Combine Filling: Re-whisk the pudding base briefly, then gently fold in the whipped cream until the mixture is light and fluffy, creating the vanilla pudding cream filling.
- Assemble Tarts: Spoon about 1 tablespoon of the vanilla pudding cream into each cooled sugar cookie cup, filling the indentations fully.
- Add Fruit Topping: Top each filled tart with whole or sliced fresh winter fruit to add flavor, color, and texture. Serve immediately or chill until ready to serve.
Notes
- Use a nonstick mini muffin tin or ensure it’s well-greased to easily remove cookie cups.
- Choose firm fresh winter fruits such as citrus segments, pomegranate seeds, kiwi, or pears for best texture and flavor contrast.
- For best results, make sure cookie cups are completely cool before filling to prevent melting the pudding cream.
- These tarts can be made ahead of time; store the cookie cups and pudding cream separately and assemble just before serving.
- If you prefer, substitute the instant vanilla pudding mix with homemade vanilla pudding, adjusting quantities accordingly.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: mini sugar cookie tarts, vanilla pudding fruit tarts, mini fruit desserts, holiday desserts, easy cookie tarts
