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Mini Berry Tarts made with refrigerated sugar cookie dough, filled with a creamy sweetened cream cheese filling and topped with fresh berries. Perfect bite-sized desserts for parties or quick treats.

Ingredients

Scale
  • 16.5-ounce tube refrigerated sugar cookie dough (e.g., Pillsbury)
  • 8 ounces cream cheese, softened to room temperature
  • 2 tablespoons heavy cream
  • 1 1/2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 quart fresh strawberries (chopped small) or whole raspberries (or a mix of favorite berries)

Instructions

  1. Preheat oven to 350°F (175°C) and lightly spray a mini muffin pan with nonstick spray.
  2. Using a small cookie scoop or level tablespoon, drop a 1-inch ball of chilled sugar cookie dough into each mini muffin cup, keeping dough level with pan rim.
  3. Bake dough for 10 to 12 minutes, until edges are gently golden.
  4. Immediately after baking, while shells are warm, gently press the center of each shell to form a small well using the blunt end of a wooden spoon or similar tool.
  5. Cool shells in pan about 5 minutes, then gently twist each to loosen and transfer to a wire rack to cool completely.
  6. Bring cream cheese to room temperature if not already softened.
  7. Beat softened cream cheese and heavy cream with an electric mixer until fluffy and smooth.
  8. Slowly add powdered sugar while mixing on low speed, then beat in vanilla extract until creamy.
  9. Transfer filling to a piping bag or zip-top bag with a corner cut off, and pipe or spoon filling into each cooled tart shell.
  10. Top each filled tart with fresh chopped strawberries, whole raspberries, or chosen berries.

Notes

Generously spray mini muffin tin to prevent sticking., Use a small cookie scoop for consistent shell size., Press centers while shells are warm to create filling wells., Twist gently to remove shells from pan to avoid breakage., Do not overfill muffin cups with dough to prevent puffing over edges., Bake extra shells and freeze after cooling completely; freeze in a single layer on baking sheet then store in airtight container for up to one month., Assembled tarts are best enjoyed within 24 hours to keep shells crisp., Filling can be made a day ahead and refrigerated., Try variations like swapping berry types, using chocolate or shortbread cookie dough, mixing mascarpone into filling, adding a glaze with apricot jam, or garnishing with mint leaves or chocolate drizzle.

Nutrition

Find it online: https://gingerbaking.com/mini-berry-tarts-lovely-little-kitchen/