These easy little creamy fruit tarts are absolutely delicious, simple and quick, and can be made in advanced.
With only three simply ingredients, they add a little pizazz to the end of any meal. These are the perfect ending to a summer barbecue or pool party!
If you love easy dessert recipes, you will also love these Strawberry Key Lime Milkshakes, S’mores Flatbread Pizza, Dark Chocolate Strawberry Mousse Parfaits, or visit my friend Ellen and whip up a batch of her Easy Key Lime Fudge.
These easy pudding fruit tarts are perfect for brunches, potlucks, date night dinners, barbecues or pool parties.
They are fun after school snacks for kids and adults love them just as much.
Why We Love These Easy Pudding Fruit Tarts
- They are actually super easy, inexpensive and because they are mini size, you can make a lot at one time making them perfect for feeding large groups of people.
- The ingredients are super easy to get, you can use store-bought versions, or if you have a little more time, simply make your own cookie dough and/or pudding.
- They use fresh fruit, but the ingredient additions could be endless (see suggestions below)
What do you need for Pudding Fruit Tarts
- sugar cookie dough – we use storebought because its inexpensive and easy, but you can make your own.
- pudding – we typically use vanilla and chocolate but to be honest the possibilities are endless and limited only to your imagination.
- Fresh fruit – you can use any fruit but we give some great suggestions below
Our Favorite Flavors and Ingredient Additions
Fruit Ideas: strawberries, oranges, blueberries, raspberries, peaches, kiwi slices, sliced banana, dragon fruit, cherries, grapes or really any endless combination.
Topping suggestions: If you’re looking to kick them up a notch, add chocolate shavings, chocolate or caramel syrup, powdered sugar, coconut flakes, sprinkles or any other topping idea you have.
Pudding flavors: While we typically use chocolate or vanilla, we have made these with lemon, tapioca and butterscotch as well. Absolutely delicious. We also made a fall version using a pumpkin spice pudding mix we found. Instead of fruit, we topped these with chocolate sauce drizzle and a sprinkle of cinnamon.
Get creative: You can also mix things like mini chocolate chips, chopped fruit, coconut or any other mix in, right into the pudding and serve that way instead.
Cookie flavors: We usually use sugar cookie dough to keep the flavor centered on the pudding and fresh fruit, but you can use absolutely any cookie dough flavor you’d like.
Frequently Asked Questions
Do these freeze well?
No, they really don’t. The pudding doesn’t keep it’s consistency when thawed and the flavors are severely muted and toned down. The cookie usually becomes soggy as it thaws as well. It just isn’t good after being thawed.
How do I store leftover mini tarts?
We usually place them in an air tight container and refrigerate them for up to 3 days, but that is usually the tail end of how long they will last.
How many mini tarts does this make?
If you are using a store-bought cookie dough, look for a cookie dough that makes at least 24. That is what this recipe is for. This recipe is easily doubled, tripled or quadrupled and even as such is extremely budget friendly.
Have more questions? Feel free to put them in the comments below and we will answer them as soon as possible.
Recipe for Fruit Tarts
Fruit Tarts | Mini, Easy, Delicious!
Ingredients
- 16 ounces sugar cookie dough 24 count package
- 1 ½ cups pudding any flavor or combination you enjoy
- 2 cups fresh fruit oranges, blueberries, kiwi slices, banana’s, peaches, etc.
Instructions
- So easy.
- Preheat oven to 350 degrees.
- Grease the muffin pan well. I used a butter flavored cooking spray.
- Place one round slice of cookie dough in each of 12 muffin wells. Our’s were pre-cut so they were perfect. Do not attempt to manipulate a shape out of them. Just put the circle in the bottom and leave alone.
- Bake for about 15 minutes.
- Remove from oven and allow to cool for 5 minutes in the pan and then remove and move to cooling racks.
- When the cookie cups are done cooling, fill them with pudding. We used lemon, vanilla and chocolate but ANY flavor would work.
- Top them with sliced fruit – the possibilities are endless.
