Tuesday, May 5, 2015

Mini Fruit and Almond Flower Tarts

Yay for May!
My favorite month!
May brings warm sunny days, my birthday, Mother's Day and oh yeah,
May flowers!
almonds, raspberries, blueberries,tart

What better way to celebrate Mother's Day than with cute mini fruit and nut flower tarts.
When hosting holiday parties I love making small, bite-size treats.
They're super cute, easy to eat and look so pretty on a dessert buffet.
almonds, raspberries, blueberries, tart

My May flowers are made using a sugar cookie base filled with a cream cheese
frosting.  I made the flowers using fresh raspberries, blueberries and
Diamond of California Sliced Almonds.
almonds, raspberries, blueberries, tart, sugar cookie

Mini Fruit and Almond Flower Tarts couldn't be easier to make.
You can even use refrigerated sugar cookie dough if you like.
Diamond Sliced Almonds make perfect flower petals!

I love how cute the tarts turned out and I can't wait to serve them this weekend.
They would be perfect for Mother's Day Brunch too!
almonds, blueberries, raspberries, tart, sugar cookie

Happy May!
How are you celebrating Mother's Day?
Mini Fruit and Almond Flower Tarts

almonds, blueberries, raspberries, sugar cookie, tart

Mini Fruit and Almond Flower Tarts

Cookie Cups:
3/4 C unsalted butter, at room temperature
1 C granulated sugar
1 large egg
2 tsp. vanilla extract
2 C all-purpose flour
1 tsp. baking soda
2 tsp. corn starch

Cheesecake filling:
8 oz. cream cheese, at room temperature
3 C confectioners sugar
1 1/2 tsp. vanilla extract

fresh raspberries
fresh blueberries
Diamond of California Sliced Almonds
fresh mint leaves

To make cookie cups coat 2 mini muffin pans with cooking spray.
Preheat oven to 350 degrees.
In the bowl of a stand mixer, cream butter and sugar together until light
and fluffy (about 5 minutes). 
Add the egg and vanilla and beat until well combined.
Gradually add flour, baking soda and corn starch, mixing just until combined.

Using a small cookie scoop (1 tablespoon) drop dough into each cup of a 
mini muffin pan. Bake for about 8 minutes.  
Once cookie cup are lightly browned, remove from oven and shape into a cup 
using a wooden mini tart shaper.
Cool in pan for 5 minutes before removing cookie cups to a wire rack to 
continue cooling.

To make filling add cream cheese, confectioners sugar and vanilla extract
to the bowl of a stand mixer.  Mix until smooth.
Pipe or spoon filling into cooled cookie cups.
Top with fresh raspberries and blueberries.  Place sliced almonds 
around the fruit to form a flower.  Garnish with fresh mint leaves.
Makes 36 mini cookie cups.

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Disclosure - I am honored to work with Diamond of California.  
This post is sponsored by Diamond, but as always all opinions are my own.

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