Eggless Sugar Cookie Fruit Tarts

These beautiful eggless sugar cookie fruit tarts are the perfect sweet treat! The soft, chewy sugar cookie base is filled with a perfectly sweetened cream cheese filling. Top with your favorite berries for a truly show-stopping dessert.

Prep Time 20

Cook Time 14

Cookie Dough Chill Time 1

Total Time 1 34

Equipment

12 cup muffin tray

Hand-held or electric stand mixer

Ingredients

Sugar Cookies

▢ 1 ½ cups (195 g) all-purpose flour
▢ ½ cup (113 g) unsalted butter softened
▢ ¾ cup (160 g) white granulated sugar
▢ 3 ½ tablespoons whole milk room temperature
▢ ½ teaspoon baking powder
▢ ⅛ teaspoon salt
▢ ½ teaspoon vanilla

Cream Cheese Filling

▢ 1 cup powdered sugar
▢ ½ block cream cheese (4 ounces) softened
▢ 2 tablespoons heavy whipping cream
▢ ½ teaspoon vanilla
▢ Fresh berries for topping such as strawberries and blueberries

Instructions

Make the cookie dough

In a medium sized bowl combine flour, baking powder, and salt. Mix together and set aside.
1 ½ cups all-purpose flour, ½ teaspoon baking powder, ⅛ teaspoon salt
In a large bowl, use a handheld mixer on medium-low speed to cream the butter and sugar together until light and fluffy.
½ cup unsalted butter, ¾ cup white granulated sugar
Add the vanilla and milk, mixing until well combined. Add the dry ingredients and mix until the ingredients are just combined. Cover and chill for 1 hour in the refrigerator.
½ teaspoon vanilla, 3 ½ tablespoons whole milk

Bake and form the centers

Preheat your oven to 350°F and grease a 12-cup muffin pan. Remove the dough from the fridge and roll it into a log. Slice the dough in half, then cut each half into 6 equal pieces (12 total). Press each piece flat into the bottom of the muffin tin.
Bake for 12 to 14 minutes, or until the edges are just lightly golden. While the cookies are still warm, gently press down the center of each one with the back of a spoon to create a well for the filling. Let them cool completely in the pan. While they are cooling, prepare your cream cheese filling.

Prepare cream cheese filling

Beat softened cream cheese for about 30 seconds with a handheld mixer on low speed. Pour in powdered sugar, heavy whipping cream, and vanilla and mix until smooth.
1 cup powdered sugar, ½ block cream cheese (4 ounces), 2 tablespoons heavy whipping cream, ½ teaspoon vanilla

Fill and decorate

Once your cookies are cooled, run a knife around the edges and carefully remove with a spoon. Pipe or spoon the cream cheese frosting into the centers, then top with your favorite fresh berries.
Fresh berries for topping such as strawberries and blueberries

Notes

Be sure to create the well in the cookie when they are fresh out of the oven. Allow the sugar cookies to cool in the pan prior to removing.

These can be prepared the day before and stored covered in the refrigerator. When ready to serve, pull them out about 15 minutes prior to allow the sugar cookie to soften a bit.

See above for more allergy-friendly swaps! If allergies permit, you can use a store-bought cookie dough. Follow the same steps and use the bake time/temperature according to package instructions.

Keyword Eggless fruit tarts, Eggless Tarts, Sugar Cookie Tarts

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