Ingredients
- 16.5oz tube of refrigerated sugar cookie dough
- 8oz cream cheese, soften
- 2 tbsp heavy cream
- 1 1/2 cup powdered sugar
- 1 tsp vanilla
- 1 quart of whole raspberries (you can also use strawberries!)
Directions:
- Preheat oven to 350 degrees. Using a greased mini muffin pan, fill each section with a 1 inch ball of sugar cookie dough. Bake the tarts for about 10-12 minute. When they come out of the oven, gently press down the center of the tart to make space for the cream cheese filling. Allow the tarts to cool in the pan for 5 minutes and then gently twist to loosen the edges and remove from the pan to a cooling rack. The tart shells are much easier to remove from the muffin tin if they do not go over the edge of the pan when they bake. If yours are difficult to remove, try filling them with less dough, greasing more thoroughly, or allowing them to cool longer.
Filling:
- In a large bowl, beat the cream cheese and heavy cream with an electric mixer until fluffy and smooth. With the mixer on low speed, add the powdered sugar a little at a time until smooth and creamy. Beat in the vanilla extract. Fill a piping bag or Ziplock bag with the filling mixture and pipe into each tart. Top with small pieces of strawberry, or a whole raspberry. Keep refrigerated until ready to serve.