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

Cooling Time and Decorating Time 35

Total Time 1 9

Equipment

24 Cup Mini-Muffin Pan

Hand-held Mixer

Ingredients

Sugar Cookies

▢ 1 ½ cups (195 g) all-purpose flour
▢ ½ cup (113 g) unsalted butter softened
▢ ¾ cup (150 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
▢ 4 ounces cream cheese softened
▢ 2 tablespoons heavy whipping cream
▢ Fresh berries for topping such as strawberries and blueberries

Instructions

Make the cookie dough

Preheat your oven to 350°F and lightly grease a 24-cup mini-muffin pan.
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.
½ teaspoon vanilla, 3 ½ tablespoons whole milk
Pour in the dry ingredients and mix until just combined.

Bake and form the centers

Scoop 1 tablespoon of dough. Roll it into a ball, then place it into the prepared mini-muffin pan. Gently press down on each ball to flatten the top.
Bake for 11 to 13 minutes, or until the edges are just lightly golden. While the cookies are still warm, gently press down the center of each one to create a well for the filling. I prefer to use the back of a 1/2 rounded teaspoon.
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 and heavy whipping cream. Mix on low until smooth.
1 cup powdered sugar, 4 ounces cream cheese, 2 tablespoons heavy whipping cream

Fill and decorate

Once the cookies have cooled, run a knife around the edges and carefully remove them from the pan. This part can be a little tedious, but it’s worth it! I prefer to place the cream cheese filling in a piping bag and pipe it into each cookie. You can also spoon the filling in.
Top with fresh berries and enjoy!
Fresh berries for topping such as strawberries and blueberries

Notes

While creating the well in the cookies, be careful as the pan will be very hot!

Allow the sugar cookies to cool completely in the pan prior to removing.

These can be prepared the day before and stored covered in the refrigerator for up to 3 days. 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 sugar 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

Tried this recipe?Let me know how it was!