Easy Mini Fruit Tart Cookie Cups
Easy Mini Fruit Tart Cookie Cups
A beautiful dessert that looks impressive but is surprisingly simple to make – Easy Mini Fruit Tart Cookie Cups. This shortcut mini fruit tart recipe starts with refrigerated sugar cookie dough, creamy vanilla pudding, and fresh berries for a colorful dessert that’s perfect for Easter, Mother’s Day, Fourth of July, baby showers, and summer gatherings.
I love recipes like this because they taste like classic fruit tarts, but without the hassle of making pastry dough or custard from scratch. By using store-bought sugar cookie dough and instant pudding, you can create a stunning dessert in very little time.
These mini fruit tarts are bite-sized, easy to serve, and always a hit with both kids and adults. Whether you’re planning a holiday brunch, a graduation party, or simply want a fun dessert to make with your family, this easy fruit tart recipe is one you’ll come back to again and again.
Why You’ll Love This Mini Fruit Tart Recipe
- Made with just a few simple ingredients
- Uses refrigerated sugar cookie dough for a quick shortcut
- Filled with creamy vanilla pudding
- Topped with fresh strawberries, blueberries, and raspberries
- Perfect for holidays, parties, and brunches
- Easy enough for kids to help decorate
Ingredients
- 1 package refrigerated sugar cookie dough (24 pre-portioned cookies)
- (1) 5.1oz box instant vanilla pudding mix (family size)
- 2 1/2 cups cold milk
- Strawberries, diced
- Blueberries
- Raspberries
How to Make Mini Fruit Tart Cookie Cups
*printable recipe card is available at the bottom of this page
Step One: Prepare the Cookie Cups
Preheat your oven according to the directions on the sugar cookie dough package (mine was 325 degrees). Place one piece of sugar cookie dough into each cavity of a 24-cup silicone mini muffin pan.
Bake according to the package directions, or until the edges are lightly golden. *Do not overbake. I baked mine for 15 minutes, and they were perfect.
Step Two: Shape the Cups
Allow the cookies to cool for 2 minutes then use a small shot glass or the back of a measuring spoon to gently press down the center of each cookie. This creates the perfect little cup for the filling.
Allow the cookie cups to cool completely before removing them from the pan. To speed up the process, just pop them in the fridge.
Step Three: Make the Pudding
In a mixing bowl, whisk together the instant vanilla pudding mix and 2 1/2 cups cold milk. Using slightly less milk than the package calls for creates a thicker pudding that pipes beautifully into the cookie cups.
I do this step while the cookies are baking, then put the bowl in the fridge for later.
Step Four: Fill the Cookie Cups
Remove the cooled cookies from the silicone pan.
Transfer the pudding to a piping bag or zip-top bag with the corner snipped off.
Pipe the pudding into each cooled cookie cup.
Step Five: Add the Fresh Fruit
Top each cookie cup with fresh strawberries, blueberries, and raspberries.
Serve immediately, or refrigerate until ready to serve.
Tips for Success
- Use a silicone mini muffin pan for easy removal.
- Press the centers while the cookies are still warm.
- Allow the cookie cups to cool completely before filling.
- Pat fruit dry after washing to prevent excess moisture.
Variations
Use Different Pudding Flavors
Try cheesecake, lemon, or white chocolate pudding for a fun twist.
Change the Fruit
Use kiwi, mandarin oranges, blackberries, peaches, or grapes.
Make Patriotic Fruit Tart Cups
Use strawberries and blueberries for a festive red, white, and blue dessert.
Add a Glaze
Brush the fruit with a little warmed apricot jam for a glossy bakery-style finish.
Storage Tips
Store the assembled cookie cups in the refrigerator for up to 2 days. For the best texture, you can prepare the cookie cups and pudding ahead of time and assemble just before serving.
Frequently Asked Questions
Can I make these ahead of time?
Yes! Bake the cookie cups and prepare the pudding up to one day in advance. Fill and decorate shortly before serving.
Can I use homemade pudding?
Absolutely, but instant pudding is a quick and convenient shortcut.
What other fruits work well?
Any soft fruit works well, including kiwi, peaches, blackberries, and grapes.
These Easy Mini Fruit Tart Cookie Cups are one of those desserts that look like they came from a bakery, but are simple enough for anyone to make at home. With sugar cookie dough, creamy vanilla pudding, and fresh berries, this mini fruit tart recipe is perfect for spring and summer entertaining.
More easy desserts with fruit
If you love simple desserts made with fresh fruit, here are a few more sweet treats from In Jamie’s Kitchen that are perfect for holidays, parties, and everyday baking.
Easy Mini Fruit Tart Cookie Cups
Ingredients
- 1 package refrigerated sugar cookie dough 24 pre-portioned cookies
- 1 5.1-ounce box instant vanilla pudding mix (family size)
- 2 1/2 cups cold milk
- Strawberries diced
- Blueberries
- Raspberries
Instructions
- Preheat your oven according to the directions on the sugar cookie dough package (mine was 325°F).
- Place one piece of sugar cookie dough into each cavity of a 24-cup silicone mini muffin pan.
- Bake according to the package directions, or until the edges are lightly golden.
- Allow the cookies to cool for about 2 minutes. Using a small shot glass or the back of a measuring spoon, gently press down the center of each cookie to create a cup shape.
- Let the cookie cups cool completely before removing them from the pan. To speed up the process, place the pan in the refrigerator.
- In a mixing bowl, whisk together the instant vanilla pudding mix and 2 1/2 cups cold milk until smooth. Using slightly less milk than the package directions creates a thicker pudding that pipes beautifully into the cookie cups. I like to prepare the pudding while the cookies are baking and refrigerate it until needed.
- Remove the cooled cookie cups from the silicone pan. Transfer the pudding to a piping bag or a zip-top bag with the corner snipped off, then pipe the pudding into each cookie cup.
- Top with diced strawberries, blueberries, and raspberries.
- Serve immediately or refrigerate until ready to enjoy.
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