I was tasked with creating a light dessert that had fruit, but could also be substituted to have no dairy. Embracing the summer season, I wanted to go the fruit tart route. If I had the time, I wanted to try my hand at an actual tart, but all of the recipes seemed a bit complicated, mainly to perfect the dough. Trust me, go look up a traditional tart recipe, the dough looks like quite the project! Although, I'm sure it's worth it. But I was tight on time, so I decided to go for mini tarts and that's when I came across these beauties from a website called Life, Love, and Sugar -- which I very much appreciate the cute name!
These tarts were quick and easy to make. And once you have the cups made, you can realistically fill them with anything. I made the delicious cheesecake filling, but my friends who wanted this to be dairy-free filled it with coconut-based, non-dairy whipped cream instead. Those ones were just as delicious!
I love that you get all the flavor of a classic tart in one bite! And with a much easier and quicker recipe than making a full tart. The sugar-cookie dough is soft and melts in your mouth, while the light, airy cheesecake filling provides the perfect compliment to the sweet and tart flavors from the fruit.
This is a great recipe for cookouts, gatherings, and if you need to bake something delicious in a short amount of time!
3/4 cups butter
1 cup granulated sugar
2 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking soda
2 tsp cornstarch
Cheesecake Filling & Topping:
12 oz cream cheese, room temperature
1 3/4 cup powdered sugar
1 1/2 tsp vanilla extract
assortment of chopped fresh fruit
whipped cream, if desired
1. Coat cupcake pan with non stick cooking spray. Preheat oven to 350 degrees. 2. Cream butter and sugar together for 5-7 minutes, until light and fluffy. 3. Add the egg and vanilla and beat until well combined. 4. Add the dry ingredients to the wet ingredients and mix until smooth. Dough will be thick. 5. Makes balls of about 2 tbsp of dough. Press cookie dough in bottom and about 1/3-1/2 way up the sides of each cupcake cup, forming a cup shape. 6. Bake for 10-12 minutes. 7. Remove from oven and allow to cool for about 5 minutes, then remove to cooling rack to finish cooling. If the centers aren’t cupped enough to add filling, use the end of a wooden spoon or the bottom of a tablespoon to press the center down a bit. 8. Once cookie have cooled, make the cheesecake filling. Blend the cream cheese, vanilla and powdered sugar together until smooth. 9. Pipe or scoop cheesecake filling into cookie cups. 10. Top with assorted fresh fruit. 11. Store in refrigerator.
Images from Life, Love, and Sugar