Sugar Cookie Fruit Tarts
Sugar Cookie Fruit Tarts are lovely sugar cookie cups filled with vanilla custard & topped with your favorite fruit! They're a quick dessert using seasonal fruit. Sugar Cookie crust mini tarts perfect for Mother's Day, a Baby Shower or Bridal Showers!
Servings: 12 cups
For the Custard:
- 4.6 oz Cook & Serve Vanilla Pudding Mix
- 3 cups whole milk
- 1 1/2 teaspoons Vanilla Bean paste
For the Cookie:
- 2 ⅓ cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 ¼ cups granulated white sugar
- ¾ cup salted butter softened
- 2 eggs
- 1 Tablespoon maple syrup
- 1 ¾ teaspoons vanilla extract
For the Toppings:
- 1 pint fresh raspberries
- 1 pint fresh blueberries
- Mint leaves optional garnish
- Powdered sugar optional garnish
Preheat the oven to 350 degrees Fahrenheit and spray a muffin tin with cooking spray. Set it aside for now.
In a medium saucepan make the vanilla pudding according to the back of the pudding box.
Whisking constantly (so you don’t burn the milk). Bring to a boil and slightly thick, remove the mixture from the heat and mix in the vanilla paste.
Pour into a glass bowl and let the mixture cool down for five minutes. Then, cover the top of the pudding with saran wrap and place in the refrigerator until ready to fill the cups. I left mine in the refrigerator overnight and worked great! I did have leftover pudding, which I was totally fine with, since it so delicious. I put it in small bowls with a little whipped cream and had it for dessert the next day.
To make the cookie, in a large bowl, combine the all-purpose flour, baking powder, cinnamon, and nutmeg. Stir together. Set aside.
In another bowl, beat the granulated white sugar and salted butter until fluffy. Slowly add in one egg at a time followed by the maple syrup and vanilla extract. Beat until well combined.
Pour in the flour mixture and stir until everything is mixed. Do not over mix.
Scoop dough into muffin tins until it is filled ¾ of the way to the top and press dough into each muffin tin.
Bake in the oven for 18-20 minutes or until a toothpick comes out clean and the cookie is lightly golden on the edges.
Remove pan and immediately create a divot in the center of each cookie with a small jar or cup to create space for the filling. Set aside to let cool off. (I over turned my muffin tin onto a cooling rack and let the pan sit upside down a little before removing cookies.)
Assembling the Fruit Tarts
Once cookies have cooled off, spoon each divot with vanilla custard filling and then top with fresh raspberries, blueberries, mint, and powdered sugar.
Refrigerate until serving. Store leftovers in an airtight container in the fridge. Best when served immediately, or within a few hours.
Calories: 412kcal | Carbohydrates: 65g | Protein: 6g | Fat: 15g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 64mg | Sodium: 209mg | Potassium: 269mg | Fiber: 4g | Sugar: 40g | Vitamin A: 528IU | Vitamin C: 14mg | Calcium: 118mg | Iron: 2mg