Mini Fruit Tarts

Lynnster's Note:

Easy, impressive and delicious!

• Total Time: 45 mins
• Prep Time: 30 mins
• Cook Time: 15 mins

Ingredients:

Serves: 24

Yield: 24.0 mini ta ...

• 16 1/2 ounces Pillsbury sugar cookie dough, refridgerated roll
• whipped topping
• 8 ounces cream cheese
• 1/2-1 cup sugar
• 8 ounces canned crushed pineapple (drain well)
• mixed fresh fruit (to garnish, red grapes, kiwi strawberries, etc, sliced very thinly)

Directions:

1. Roll cookie dough into 1" balls.
2. Place one ball in each section of mini muffin pan.
3. Bake approximately 8-10 minutes at 350 degrees.
4. Once done, immediately form tart shape with a wooden tart shaper.
5. Cool a few minutes then move to cooling rack.
6. Remove from pans (toothpicks are helpful).
7. Cool completely.
8. Mix softened cream cheese with sugar; add desired amount of whipped topping and crushed pineapple.
9. Fill each tart with the cream cheese mixture.
10. Top with thinly sliced fresh fruit of choice.

Reviews

[Chef #983604]

I made these for my nephew's birthday party, and they were the first to go! Easy to make, I used strawberries, kiwi, and blackberries (what I had on hand). Loved them, and got another use for the mini-muffin pan. Thanks

[bobchile]

I made these for my daughter's snack at school. I made one extra to try out before I took them and my husband said they were awesome. Loved the flavor of the whipped topping with the pineapple on top of the sugar cookie. Very easy as well. I did double the recipe and used full size muffin cups. Thanks!