Mini sugar cookie cups filled with vanilla pastry cream and topped with fresh berries.
Why You’ll Love This Recipe
These Mini Berry Tarts are my husband’s all-time favorite dessert. He requests them for any occasion, including for his birthday most years.
These tarts look so pretty that no one will ever believe how easy they are to make! Just pretend that you spent hours in the kitchen and no one ever know the truth.
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 Memorial Day or 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. Freshly diced kiwi is also a nice, colorful addition.
These tarts really are the perfect food for any party or gathering. They’re easy to carry and eat, and don’t require utensils, or even a plate for that matter.
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!
It’s not just my husband who loves these bite-sized desserts. I wouldn’t be surprised if every single member of the family named these Mini Berry Tarts as their favorite dessert of all time.
Be sure to save this recipe to your favorite Pinterest board for later.
Ingredients
- Refrigerated sugar cookie dough
- Instant vanilla pudding mix
- Milk
- Cool Whip
- Fresh berries
Mini Berry Tarts
Ingredients
- 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.)
Instructions
- 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.
9 comments
GwynPope
I made these tarts tonight and they are the easiest, prettiest and most delicious dessert I have made in a long time. Plan to make them at my next party. Thank you for the recipe. Hint-I used a bottle cap to press down the centers of the cookie crust in the muffin pan.
GwynPope
Fayetteville,Arkansas
Ford
These are a great idea but the cookie cups are really hard to pop out with out breaking apart. Not sure spraying the cups first even helped. Suggestions?
Danelle
I use a non-stick pan, plus spray them. If that doesn’t work, you could try a spray like Baker’s Joy that also has flour in it. It might also help to loosen them with a sharp knife before removing them.
Joanne
Hi Danelle! I love these mini tarts! A perfect little dessert that is not time-consuming to make.