Sugar Cookie Fruit Tarts With A Cheesecake Filling Food

MINI SUMMER FRUIT TARTS

Steps:

• In a medium bowl, whisk to combine the flour, baking powder, baking soda, and salt. Set aside.
• In the bowl of a stand mixer, beat the butter on high speed until smooth, about 30 seconds. Add the sugar and cream the sugar with the butter on high speed until light and fluffy, about 2 minutes, scraping the sides of the bowl as needed. Add the egg yolks and vanilla extract and beat to combine.
• Add the flour mixture to the butter mixture and mix on low speed just until combined, being careful not to over mix. The dough should be moistened throughout but still a bit crumbly.
• Cover the bowl with plastic wrap and refrigerate the dough for 30 minutes.
• While the dough chills, preheat the oven to 350°F. Spray a mini muffin pan with cooking spray.
• Once the cookie dough has chilled, scoop 1 Tablespoon of dough, roll into a ball using your hands, and place a cookie dough ball into each greased well of the mini muffin pan. You should have 24 balls of dough.
• Bake the cookies for 8 to 10 minutes or just until lightly golden. Immediately upon removing the muffin pan from the oven, use the back side of a teaspoon measuring spoon to press down the centers of each cookie, forming a cup. Let the cookie cups cool in the muffin pan for 5 minutes before carefully removing them from the pan and transferring them to a wire rack to cool completely.
• In a medium bowl, beat heavy cream using a handheld electric mixer until stiff peaks form. Set aside.
• In large bowl, beat cream cheese and sour cream using a handheld electric mixer until smooth. Add confectioners sugar, lemon juice, vanilla, and salt and beat until combined.
• Add the whipped cream to bowl with the cream cheese mixture and fold the whipped cream into the cream cheese mixture.
• Cover the bowl with plastic wrap and refrigerate the cheesecake filling for at least 1 hour (or up to 12 hours).
• Scoop 1 teaspoon of chilled no-bake cheesecake filling into each cooled sugar cookie cup. (To do this easily and neatly, use a teaspoon measuring spoon and a mini spatula.) Top each dessert with fresh berries and garnish with fresh herb sprigs (if using). Enjoy immediately.

CHEESECAKE FRUIT TART

Steps:

• Preheat oven to 450°F. Unfold crust on work surface. Press out fold lines; if crust cracks, press together to seal. Rub crust with flour. Arrange crust, floured side down, in 9-inch-diameter tart pan with removable bottom. Fold excess pastry in, forming double-thick sides. Bake until brown, about 15 minutes (crust may crack in places). Cool.
• Meanwhile, using electric mixer, beat cream cheese, sugar, 2 tablespoons amaretto, and almond and vanilla extracts in large bowl until blended and smooth. Spread cheese mixture in prepared crust. Refrigerate until firm, about 45 minutes. (Can be prepared 1 day ahead. Cover and keep refrigerated.)
• Mound blueberries in center of tart. Arrange nectarine slices in ring around berries. Place raspberries at outside edge. Stir apricot preserves in small saucepan over low heat until melted. Mix in remaining 1 tablespoon amaretto. Brush glaze over fruit topping. Refrigerate up to 2 hours.