Mini Fruit Pizzas

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I have a love-hate relationship with bite sized desserts. I love them because they’re so cute and easy to eat. I hate them because they’re so cute and easy to eat. DANG IT! Please don’t leave me alone with a tray of these things…bad things WILL happen.

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Wait…if you eat your dessert in one quick bite, its kinda like it never happened ,right?? I’m going with it.

Oh yes, here’s one more piece of good-bad news that will add to your love-hate relationship with these babies . . .they’re stupid easy to make. They may look all fussy but trust me they are not.

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Prep the dough according to package instructions, roll into 1 inch balls, place in a lightly greased
mini muffin pan and bake at 350 for 10-12 minutes or until edges of the tarts begin to slightly brown. Let the tarts cool completely in the pan before removing.

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While the tarts bake you can get started on your cream cheese frosting. In a large mixing bowl place 4 ounces of room temperature cream and 4 ounces of room temperature butter and mix together until smooth. With mixer speed on low, add 2 cups of sifted powdered sugar and teaspoon of vanilla.

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Place the frosting in a piping bag or plastic resealable bag with the corner sniped off and pipe onto each tart. Top with fruit of your choice and you’re done! Keep refrigerated until its time to serve.

Ingredients

  • Sugar Cookie Mix
  • 1 Egg
  • 1 1/2 sticks of Butter
  • 4 ounces Cream Cheese
  • 2 cups Confectioners Sugar
  • 1 teaspoon Vanilla
  • Fruit for topping tarts

Directions

Prep the dough according to package instructions, roll into 1 inch balls, place in a lightly greased
mini muffin pan and bake at 350 for 10-12 minutes or until edges of the tarts begin to slightly brown. Let the tarts cool completely in the pan before removing.

In a large mixing bowl place 4 ounces of room temperature cream and 4 ounces of room temperature butter and mix together until smooth. With mixer speed on low, add 2 cups of sifted powdered sugar and teaspoon of vanilla.

Place the frosting in a piping bag or plastic resealable bag with the corner sniped off and pipe onto each tart. Top with fruit of your choice and you’re done! Keep refrigerated until its time to serve (yields approximately 24).

 

 

 

 

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Hi! I'm Megan. I live for good food, great music and meaningful conversation. Read more. . .

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