Easy Mini Fruit Tart Cookie Cups
Easy Mini Fruit Tart Cookie Cups made with sugar cookie dough, vanilla pudding, and fresh berries for a simple, bite-sized dessert perfect for holidays, brunches, and summer parties.
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.