Mini Sugar Cookie Fruit Tart

This recipe adapted from "All recipe" and definitely worth trying. Even though at first glimpse it look like a complicated dessert, trust me not much labor needed. Mini sugar cookie fruit tart will definitely impress your guest and make an impressive dessert table display. You may top them with any of your favorite fruits, i used golden kiwi,blueberry and strawberry since that's what i have in my fridge. Hope to play with different variety of fruits next time though. You may use the same recipe to bake the normal muffin size fruit tart or one large tart pan size. This recipe is a keeper and i love the versatility of this delicious gorgeous looking fruit tart.

Ingredients

For The Crust

1 1/3 cup all purpose flour
1/2 cup butter,room temperature
1 egg yolk,room temperature
1/2 tsp baking sod
1/3 tsp baking powder
3/4 cup granulated white sugar
1/2 tsp vanilla extract

For the filling

250g cream cheese
2 cups confectioners sugar
1/3 tsp vanilla extract
Fresh fruit (kiwi,strawberry,blueberry)

Methods

Preheat oven at 350'For 176'C and greased a mini muffin tin. Keep aside

In a bowl, sift together flour,baking powder,baking soda and salt. Stir to combine. Keep aside.

Using a hand/stand mixer beat butter and sugar for 2-3 minutes. Add the egg yolk and vanilla extract. Beat till fluffy.

Add the flour mixture and beat till just combine and the mixture resembles crumbs.

Take 1 1/2 ball of the dough and roll into a smooth dough. Gently press the dough into greased muffin tin hole. Repeat the same with the remaining dough.

Bake for 10-12 minutes or till golden. Cool in the pan for 10-15 minutes before cooling completely on the wire rack.

For The Filling

Beat the cream cheese for 1 minute. Gradually, add the confectioners sugar and beat till smooth. Add the vanilla extract and beat for another 1 minute.

Fill a piping bag with the cream cheese mixture and pipe into each tart shell.

Garnish with fruits.