Mini Berry Tarts Ingredients 1 (16.5 ounce) package Pillsbury refrigerated sugar cookie dough 8 ounces cream cheese, softened 2 tablespoons heavy cream 1½ cups powdered sugar 1 teaspoon vanilla 1 quart of strawberries chopped into small pieces, or whole raspberries Instructions Preheat oven to 350 degrees and spray a mini muffin pan generously with cooking spray. Fill each section with a 1 inch ball of sugar cookie dough trying to make sure that the dough is distributed evenly. Try not to let the dough go over the edge of the pan to prevent sticking. Bake the tarts for about 10-12 minutes or until golden brown. Let them cool for about a minute. Gently press the center of the tart to make space for the cream cheese filling. You can use anything you want here to do this. I used the handle of my whisk. Allow the tarts to cool in the pan for 5 minutes and then gently twist to loosen the edges and remove from the pan to a cooling rack or use a knife to loosen the edges. I found that placing them in the fridge allows them to cool faster and makes removing easy. If yours are difficult to remove, try filling them with less dough, greasing more thoroughly, or allowing them to cool longer. For the filling: In a large bowl, beat the cream cheese and heavy cream with an electric mixer until fluffy and smooth. With the mixer on low speed, add the powdered sugar a little at a time until smooth and creamy. Feel free to add more powdered sugar if you like the filling a bit firmer. Beat in the vanilla extract. Fill a piping bag or ziplock bag with the filling mixture and pipe into each tart. Top with small pieces of strawberry, or a whole raspberry. Keep refrigerated until ready to serve. Tarts will soften as they are stored in the refrigerator so serve the same day. Notes Shells can be made ahead of time and frozen until needed.
Posted on: Thu, 22 Aug 2013 22:58:53 +0000
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