These mini fruit tarts are incredibly easy to make and always a hit at parties. With just six main ingredients, they deliver a delicious combination of a sugar-cookie shell, creamy filling, and fresh fruit that keeps guests coming back for more.
The ingredients you need are: Betty Crocker sugar cookie mix, butter, one egg, cream cheese, marshmallow creme, and your favorite fresh fruit.
Start by combining the sugar cookie mix with butter, the egg, and the amount of water called for on the package.
Mix until a soft dough forms.
Grease a mini muffin pan with cooking spray to prevent sticking.
Using a 1.5–1.75 inch scoop, portion the cookie dough into the greased mini muffin cups. One package of dough yields about 24 mini tarts.
Bake at 350°F for dark nonstick pans, or 375°F for other pans, for about 10 minutes. Adjust the time based on your pan and oven: remove the tarts as soon as you see light browning around the edges.
Let the tarts sit in the pan for 1–2 minutes, then create a shallow indentation in each tart using a teaspoon, measuring spoon, or a small ice cream scoop. Press gently—do not push too far or the tart will break.
After making indentations, let the tarts cool in the pan for another 5–10 minutes.
Transfer the slightly cooled tarts to a wire rack and allow them to cool completely before filling. If a tart tears when you try to remove it, let it cool a bit longer. Once fully cooled, they should release easily—use a fork or butter knife under the edge if needed.
While the shells cool, prepare the filling by beating 8 oz. of softened cream cheese with one 7 oz. jar of marshmallow creme until smooth and well combined.
Transfer the filling to a pastry bag fitted with a large tip, or use a gallon-size zip-top bag and snip off a corner. Pipe the filling into each tart so it slightly rises above the edge.
Top each tart with fresh fruit. Strawberries, blueberries, and kiwi are classic choices, but use whatever fruit you prefer. Arrange fruit attractively for best presentation.
Kitchen Tip: These tarts can be made ahead. Freeze the baked shells in an airtight container and thaw the morning you need them. Fill and garnish up to 6–8 hours before serving for the freshest appearance. You can fill them the night before in a pinch, but the cookie may soften and the fruit will look less vibrant.
Store any leftover filling in the refrigerator, and refrigerate filled tarts until serving.
