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How to make easy mini fruit tarts

Make a beautiful fresh fruit dessert using simple straightforward ingredients. Also perfect for special occasions.

62
STEPS
INGREDIENTS
Preheat oven according to package instructions, usually 350F.  Remove wrapping from refrigerated dough.  Cut each roll into 12 pieces of 1/2 inch slices.

Preheat oven according to package instructions, usually 350F. Remove wrapping from refrigerated dough. Cut each roll into 12 pieces of 1/2 inch slices.

Flatten dough using a rolling pin between two pieces of wax paper.  Roll into a 4 inch round and press into muffin tin.  Poke hole on bottom to prevent bubbles. Bake according to package instructions.

Flatten dough using a rolling pin between two pieces of wax paper. Roll into a 4 inch round and press into muffin tin. Poke hole on bottom to prevent bubbles. Bake according to package instructions.

Prepare fresh fruit.  This is what I had on hand.  3 clementines, segmented.  12 green grapes, halved.  24 strawberries, fanned.

Prepare fresh fruit. This is what I had on hand. 3 clementines, segmented. 12 green grapes, halved. 24 strawberries, fanned.

Whip softened cream cheese until smooth.  Add whipped topping and combine well.

Whip softened cream cheese until smooth. Add whipped topping and combine well.

Pipe mixture into cups using pastry bag.  Or fill a ziplock bag and seal.  Cut one corner open and pipe filling into cooled cups.

Pipe mixture into cups using pastry bag. Or fill a ziplock bag and seal. Cut one corner open and pipe filling into cooled cups.

Top with your fresh fruit selection and enjoy!!!

  • 2.0 16.5 oz Refrigerated Sugar Cookie Dough
  • 8.0oz Brick of Cream Cheese
  • 16.0oz Large tub of Cool Whip
  • Fresh fruit
  • Muffin Tin
  • Mixing Bowl
  • Pastry or Zip lock bag