Cookie And Fruit Topped Tart Recipes
EASY FRUIT COOKIE TARTS
Make everyone smile with a cookie tart to call their own! Decorate each frosted tart with each person's favorite fresh fruit.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 16
Number Of Ingredients 10
Steps:
- Heat oven to 375°F. Stir Bisquick, 2/3 cup sugar, the butter and eggs in large bowl until soft dough forms. Pat dough into sixteen 3-inch circles on ungreased cookie sheets.
- Bake 8 to 10 minutes or until edges just begin to brown. Remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
- Beat cream cheese, 1/3 cup sugar and the vanilla in small bowl with electric mixer on low speed until smooth. Beat in whipping cream on high speed until stiff peaks form. Spread over tarts to within 1/4 inch of edges. Place fruit on top; brush with jelly. Store covered in refrigerator.
Nutrition Facts : Calories 320, Carbohydrate 36 g, Cholesterol 45 mg, Fiber 1 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 540 mg
COOKIE AND FRUIT TOPPED 'TART'
This fruit tart is extra special because not only is it full of assorted fresh fruit, but it also has an extra-creamy filling and chocolate cookie crust.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield Makes 8 servings.
Number Of Ingredients 7
Steps:
- Beat cream cheese and sugar in medium bowl with mixer until blended. Gently stir in COOL WHIP.
- Spoon into crust.
- Top with chopped cookies and fruit; brush fruit with preserves.
Nutrition Facts : Calories 330, Fat 19 g, SaturatedFat 11 g, TransFat 0.5 g, Cholesterol 40 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
SMART-CHOICE COOKIE AND FRUIT TOPPED 'TART'
An assortment of fresh fruit is nestled into a creamy blend of Neufchatel cheese and COOL WHIP LITE in this refreshing tart.
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 8 servings
Number Of Ingredients 7
Steps:
- Beat Neufchatel and sugar in medium bowl with mixer until blended. Gently stir in COOL WHIP.
- Spoon into crust.
- Top with chopped cookies and fruit; brush fruit with preserves.
Nutrition Facts : Calories 300, Fat 15 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 20 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
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SUGAR COOKIE FRUIT TARTS - BUTTER WITH A SIDE OF BREAD
From butterwithasideofbread.com
5/5 (2)Total Time 50 minsCategory Cookies, DessertCalories 412 per serving
- Preheat the oven to 350 degrees Fahrenheit and spray a muffin tin with cooking spray. Set it aside for now.
- To make the cookie, in a large bowl, combine the all-purpose flour, baking powder, cinnamon, and nutmeg. Stir together. Set aside.
- Once cookies have cooled off, spoon each divot with vanilla custard filling and then top with fresh raspberries, blueberries, mint, and powdered sugar.
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4.4/5 (343)Servings 20
- Add the flour, baking soda & powder to a small bowl, stir together and then add to the butter mixture.
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From celebratingsweets.com
5/5 (3)Total Time 37 minsCategory DessertsCalories 424 per serving
- Preheat oven to 350°F.Using a hand mixer or stand mixer fitted with the paddle attachment, beat butter and sugar until fully combined (about 1 whole minute). Add extracts and egg and beat until combined. Sprinkle the flour*, baking powder, and salt over the butter mixture, then mix until fully combined.
- Place the cream cheese, powdered sugar, vanilla, and almond extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour the heavy cream down the side of the bowl, stopping to scrape the bottom and sides of the bowl periodically. Increase the speed to high and continue whipping until the cream can hold a stiff peak. Immediately proceed with assembly.
- Remove the crust from the tart pan. I like to slide a thin sharp knife around the bottom of the tart (between the crust and bottom of the pan) to help it release. It might be a bit sticky but the parchment paper will help it release. Be sure to peel off and discard the parchment.
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