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Mini Fruit Tarts


Ingredients

  • 1 tube of sugar cookie dough
  • 1 jar of lemon curd
  • 8 Ounces raspberries
  • 8 Ounces blueberries
  • 2 non-stick mini cupcake pans

Directions

Buy pre-made sugar cookie dough.

Line a mini cupcake pan with dough creating cookie cups, place second cupcake pan on top pressing slightly. Bake as instructed on package, removed from oven and let cool.

Fill cookie cups with lemon curd.

Top with fresh fruit and cover with plastic wrap.

Pop in fridge to chill until ready to serve.

Nutritional Facts

Servings24

Calories Per Serving27

Folate equivalent (total)4µg1%


Mini Fruit Tarts

While I love a classic fresh fruit tart, there’s just something about a mini dessert that’s so fun to enjoy. These are one of my favorites bite-sized sweets, along with mini cheesecakes and chocolate cake pops.

As the weather warms up, I find myself shifting focus from chocolate and caramel desserts to lighter-flavored sweets. I love fruit desserts and these mini fruit tarts really let the juicy fresh berries shine.

I also love mini desserts this time of year. Entertaining tends to take a more casual turn with dinner and drinks on patios and decks, kids running around outside until dark, and bite-sized desserts seem both fancy and casual to me. You can grab one (or more!) as you’re passing by the dessert platter and there’s just something so pretty about a collection of little tarts piled up on top of each other. These mini fruit tarts would be great for those end-of-year or graduation parties we all seem to have this time of year.

The crust is made from a simple food processor dough reminiscent of shortbread and pressed into mini-muffin tins. Vanilla custard fills the cups after they’re baked and you should top the custard with whatever fruit is freshest and at its peak at the time.

There is a little more work evolved for this recipe since both the crust and custard are made from scratch, but I promise it’s worth it! You can make the custard while the tart shells are baking, then all that’s left to do is assemble your mini tarts.


Mini Fruit Tarts

While I love a classic fresh fruit tart, there’s just something about a mini dessert that’s so fun to enjoy. These are one of my favorites bite-sized sweets, along with mini cheesecakes and chocolate cake pops.

As the weather warms up, I find myself shifting focus from chocolate and caramel desserts to lighter-flavored sweets. I love fruit desserts and these mini fruit tarts really let the juicy fresh berries shine.

I also love mini desserts this time of year. Entertaining tends to take a more casual turn with dinner and drinks on patios and decks, kids running around outside until dark, and bite-sized desserts seem both fancy and casual to me. You can grab one (or more!) as you’re passing by the dessert platter and there’s just something so pretty about a collection of little tarts piled up on top of each other. These mini fruit tarts would be great for those end-of-year or graduation parties we all seem to have this time of year.

The crust is made from a simple food processor dough reminiscent of shortbread and pressed into mini-muffin tins. Vanilla custard fills the cups after they’re baked and you should top the custard with whatever fruit is freshest and at its peak at the time.

There is a little more work evolved for this recipe since both the crust and custard are made from scratch, but I promise it’s worth it! You can make the custard while the tart shells are baking, then all that’s left to do is assemble your mini tarts.


Mini Fruit Tarts

While I love a classic fresh fruit tart, there’s just something about a mini dessert that’s so fun to enjoy. These are one of my favorites bite-sized sweets, along with mini cheesecakes and chocolate cake pops.

As the weather warms up, I find myself shifting focus from chocolate and caramel desserts to lighter-flavored sweets. I love fruit desserts and these mini fruit tarts really let the juicy fresh berries shine.

I also love mini desserts this time of year. Entertaining tends to take a more casual turn with dinner and drinks on patios and decks, kids running around outside until dark, and bite-sized desserts seem both fancy and casual to me. You can grab one (or more!) as you’re passing by the dessert platter and there’s just something so pretty about a collection of little tarts piled up on top of each other. These mini fruit tarts would be great for those end-of-year or graduation parties we all seem to have this time of year.

The crust is made from a simple food processor dough reminiscent of shortbread and pressed into mini-muffin tins. Vanilla custard fills the cups after they’re baked and you should top the custard with whatever fruit is freshest and at its peak at the time.

There is a little more work evolved for this recipe since both the crust and custard are made from scratch, but I promise it’s worth it! You can make the custard while the tart shells are baking, then all that’s left to do is assemble your mini tarts.


Mini Fruit Tarts

While I love a classic fresh fruit tart, there’s just something about a mini dessert that’s so fun to enjoy. These are one of my favorites bite-sized sweets, along with mini cheesecakes and chocolate cake pops.

As the weather warms up, I find myself shifting focus from chocolate and caramel desserts to lighter-flavored sweets. I love fruit desserts and these mini fruit tarts really let the juicy fresh berries shine.

I also love mini desserts this time of year. Entertaining tends to take a more casual turn with dinner and drinks on patios and decks, kids running around outside until dark, and bite-sized desserts seem both fancy and casual to me. You can grab one (or more!) as you’re passing by the dessert platter and there’s just something so pretty about a collection of little tarts piled up on top of each other. These mini fruit tarts would be great for those end-of-year or graduation parties we all seem to have this time of year.

The crust is made from a simple food processor dough reminiscent of shortbread and pressed into mini-muffin tins. Vanilla custard fills the cups after they’re baked and you should top the custard with whatever fruit is freshest and at its peak at the time.

There is a little more work evolved for this recipe since both the crust and custard are made from scratch, but I promise it’s worth it! You can make the custard while the tart shells are baking, then all that’s left to do is assemble your mini tarts.


Mini Fruit Tarts

While I love a classic fresh fruit tart, there’s just something about a mini dessert that’s so fun to enjoy. These are one of my favorites bite-sized sweets, along with mini cheesecakes and chocolate cake pops.

As the weather warms up, I find myself shifting focus from chocolate and caramel desserts to lighter-flavored sweets. I love fruit desserts and these mini fruit tarts really let the juicy fresh berries shine.

I also love mini desserts this time of year. Entertaining tends to take a more casual turn with dinner and drinks on patios and decks, kids running around outside until dark, and bite-sized desserts seem both fancy and casual to me. You can grab one (or more!) as you’re passing by the dessert platter and there’s just something so pretty about a collection of little tarts piled up on top of each other. These mini fruit tarts would be great for those end-of-year or graduation parties we all seem to have this time of year.

The crust is made from a simple food processor dough reminiscent of shortbread and pressed into mini-muffin tins. Vanilla custard fills the cups after they’re baked and you should top the custard with whatever fruit is freshest and at its peak at the time.

There is a little more work evolved for this recipe since both the crust and custard are made from scratch, but I promise it’s worth it! You can make the custard while the tart shells are baking, then all that’s left to do is assemble your mini tarts.


Mini Fruit Tarts

While I love a classic fresh fruit tart, there’s just something about a mini dessert that’s so fun to enjoy. These are one of my favorites bite-sized sweets, along with mini cheesecakes and chocolate cake pops.

As the weather warms up, I find myself shifting focus from chocolate and caramel desserts to lighter-flavored sweets. I love fruit desserts and these mini fruit tarts really let the juicy fresh berries shine.

I also love mini desserts this time of year. Entertaining tends to take a more casual turn with dinner and drinks on patios and decks, kids running around outside until dark, and bite-sized desserts seem both fancy and casual to me. You can grab one (or more!) as you’re passing by the dessert platter and there’s just something so pretty about a collection of little tarts piled up on top of each other. These mini fruit tarts would be great for those end-of-year or graduation parties we all seem to have this time of year.

The crust is made from a simple food processor dough reminiscent of shortbread and pressed into mini-muffin tins. Vanilla custard fills the cups after they’re baked and you should top the custard with whatever fruit is freshest and at its peak at the time.

There is a little more work evolved for this recipe since both the crust and custard are made from scratch, but I promise it’s worth it! You can make the custard while the tart shells are baking, then all that’s left to do is assemble your mini tarts.


Mini Fruit Tarts

While I love a classic fresh fruit tart, there’s just something about a mini dessert that’s so fun to enjoy. These are one of my favorites bite-sized sweets, along with mini cheesecakes and chocolate cake pops.

As the weather warms up, I find myself shifting focus from chocolate and caramel desserts to lighter-flavored sweets. I love fruit desserts and these mini fruit tarts really let the juicy fresh berries shine.

I also love mini desserts this time of year. Entertaining tends to take a more casual turn with dinner and drinks on patios and decks, kids running around outside until dark, and bite-sized desserts seem both fancy and casual to me. You can grab one (or more!) as you’re passing by the dessert platter and there’s just something so pretty about a collection of little tarts piled up on top of each other. These mini fruit tarts would be great for those end-of-year or graduation parties we all seem to have this time of year.

The crust is made from a simple food processor dough reminiscent of shortbread and pressed into mini-muffin tins. Vanilla custard fills the cups after they’re baked and you should top the custard with whatever fruit is freshest and at its peak at the time.

There is a little more work evolved for this recipe since both the crust and custard are made from scratch, but I promise it’s worth it! You can make the custard while the tart shells are baking, then all that’s left to do is assemble your mini tarts.


Mini Fruit Tarts

While I love a classic fresh fruit tart, there’s just something about a mini dessert that’s so fun to enjoy. These are one of my favorites bite-sized sweets, along with mini cheesecakes and chocolate cake pops.

As the weather warms up, I find myself shifting focus from chocolate and caramel desserts to lighter-flavored sweets. I love fruit desserts and these mini fruit tarts really let the juicy fresh berries shine.

I also love mini desserts this time of year. Entertaining tends to take a more casual turn with dinner and drinks on patios and decks, kids running around outside until dark, and bite-sized desserts seem both fancy and casual to me. You can grab one (or more!) as you’re passing by the dessert platter and there’s just something so pretty about a collection of little tarts piled up on top of each other. These mini fruit tarts would be great for those end-of-year or graduation parties we all seem to have this time of year.

The crust is made from a simple food processor dough reminiscent of shortbread and pressed into mini-muffin tins. Vanilla custard fills the cups after they’re baked and you should top the custard with whatever fruit is freshest and at its peak at the time.

There is a little more work evolved for this recipe since both the crust and custard are made from scratch, but I promise it’s worth it! You can make the custard while the tart shells are baking, then all that’s left to do is assemble your mini tarts.


Mini Fruit Tarts

While I love a classic fresh fruit tart, there’s just something about a mini dessert that’s so fun to enjoy. These are one of my favorites bite-sized sweets, along with mini cheesecakes and chocolate cake pops.

As the weather warms up, I find myself shifting focus from chocolate and caramel desserts to lighter-flavored sweets. I love fruit desserts and these mini fruit tarts really let the juicy fresh berries shine.

I also love mini desserts this time of year. Entertaining tends to take a more casual turn with dinner and drinks on patios and decks, kids running around outside until dark, and bite-sized desserts seem both fancy and casual to me. You can grab one (or more!) as you’re passing by the dessert platter and there’s just something so pretty about a collection of little tarts piled up on top of each other. These mini fruit tarts would be great for those end-of-year or graduation parties we all seem to have this time of year.

The crust is made from a simple food processor dough reminiscent of shortbread and pressed into mini-muffin tins. Vanilla custard fills the cups after they’re baked and you should top the custard with whatever fruit is freshest and at its peak at the time.

There is a little more work evolved for this recipe since both the crust and custard are made from scratch, but I promise it’s worth it! You can make the custard while the tart shells are baking, then all that’s left to do is assemble your mini tarts.


Mini Fruit Tarts

While I love a classic fresh fruit tart, there’s just something about a mini dessert that’s so fun to enjoy. These are one of my favorites bite-sized sweets, along with mini cheesecakes and chocolate cake pops.

As the weather warms up, I find myself shifting focus from chocolate and caramel desserts to lighter-flavored sweets. I love fruit desserts and these mini fruit tarts really let the juicy fresh berries shine.

I also love mini desserts this time of year. Entertaining tends to take a more casual turn with dinner and drinks on patios and decks, kids running around outside until dark, and bite-sized desserts seem both fancy and casual to me. You can grab one (or more!) as you’re passing by the dessert platter and there’s just something so pretty about a collection of little tarts piled up on top of each other. These mini fruit tarts would be great for those end-of-year or graduation parties we all seem to have this time of year.

The crust is made from a simple food processor dough reminiscent of shortbread and pressed into mini-muffin tins. Vanilla custard fills the cups after they’re baked and you should top the custard with whatever fruit is freshest and at its peak at the time.

There is a little more work evolved for this recipe since both the crust and custard are made from scratch, but I promise it’s worth it! You can make the custard while the tart shells are baking, then all that’s left to do is assemble your mini tarts.