Sugar Cookie Tarts With Strawberries, Kiwi and Clementine
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I’ve always enjoyed making different desserts and exploring different flavor combinations. What I always look for is something I can adapt easily, based on the season with ingredients I can find. I also want to make something that is quick, easy and portable. To me, portability is key when I’m entertaining. I want guests to be able to pick the dessert up and eat it with no need for a fork or spoon (less dishes that way).
These Sugar Cookie Tarts With Strawberries, Kiwi and Clementine are that perfect entertaining dessert. They are easy to make and even easier to eat. What I love about them is that it takes the simple concept of a sugar cookie, adds a filling, and then perhaps the best part is deciding the fruit toppings. For this version, we chose strawberries, kiwi and clementine for the fun and festive colors. You could also add pomegranate arils or do a version that is berry-focused with strawberries, blueberries and raspberries, or perhaps even a version with strawberries and mini chocolate chips. The choices are endless. Just have fun and go with your favorites.
Preparing the Sugar Cookies
For this recipe, we recommend purchasing a pre-packaged sugar cookie dry mix to make things easier. However, if you have a favorite from-scratch sugar cookie recipe, definitely go that route. We followed the directions on the package and then used a small cookie scoop to portion one-inch balls of dough and used our hands to roll each until smooth. You can also use a Stainless Teaspoon to scoop the dough.
Place each dough ball into the well of a previously greased mini-muffin pan. Once all the dough balls are placed, press down with your thumb into each ball to indent the center.
Bake the cookie tarts until the edges are golden, approximately eight to 10 minutes. Remove the pan from the oven and immediately press down on the center of each cookie tart with the back of a half teaspoon measuring spoon to create a deep well. You need to do this while the tarts are hot, so the dough doesn’t crack. Let them cool and then remove from the pan.
Assembling the Sugar Cookie Tarts
Mix the softened cream cheese, sour cream, powdered sugar and vanilla extract. It’s important to use full-fat cream cheese and sour cream so the filling isn’t too thin. Once smooth, use a spoon or piping bag with a round tip to fill the sugar cookie tart with the filling, ensuring the entire tart is full.
Using a 4" Paring Knife, hull and dice the strawberries. You can also use the 4" Paring Knife to dice the kiwi.
Tip: For the kiwi, give the Mini Cheese Knife a try. Its smaller size and perforated blade easily cuts this delicate fruit. Learn how to cut a kiwi by checking out our easy step-by-step guide.
Peel the clementines and cut into slices, which can be further diced if desired. Top each tart with the strawberries, kiwi and clementines. Place the sugar cookie tarts in the refrigerator until you are ready to serve. This will allow the filling to firm up a bit and the fruit juices to blend into the filling. When you’re ready, place them on a serving tray and you’re all set to go.
These Sugar Cookie Tarts With Strawberries, Kiwi and Clementine are a delightful ending to a meal with friends and family. The tarts aren’t too sweet and because you can change up the fruit topping, this dessert is quite versatile. We found that eating one wasn’t enough, because you can never have enough dessert. Enjoy!
Sugar Cookie Tarts
- 1 package (17.5 ounces) sugar cookie dry mix, plus ingredients called for (butter and egg)
- 1 8 ounce block full-fat cream cheese, softened
- 1/2 cup full-fat sour cream
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- Strawberries, hulled and diced
- Kiwi, peeled and diced
- Clementines, peeled and sliced or diced
- Heat oven to 375 F.
- Grease a mini-muffin tin, set aside.
- Prepare sugar cookie mix as directed on the package. Use a small cookie scoop to portion 1-inch balls of dough and then, using your hands, roll each ball until smooth.
- Place each dough ball into the muffin well and press down slightly with your fingers to indent the center of the cookie dough.
- Bake for 8-10 minutes or until the edges are golden. Remove from the oven and press down on the center of each cookie cup with the back of a 1/2 teaspoon measuring spoon to create a deep well. Let cool and remove from the pan.
- For the filling, combine the softened cream cheese, sour cream and powdered sugar in a large bowl and cream together with a hand mixer. Once combined, add the vanilla extract and mix again until smooth.
- Pipe or spoon the filling into the cooled sugar cookie cups. Top with fresh fruit.
- Store in the refrigerator until ready to serve.