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Mini Fruit Tarts
Ingredients
1 lb Sugar Cookie Dough, store bought
7 oz jar Marshmallow Cream
8 oz Cream Cheese
1 tsp Lemon Zest
Fruit (I recommend Strawberries and Blueberries)
Directions
Preheat your oven to 350 degrees F. Lightly grease a mini muffin tin with cooking spray.
Slice the cookie dough in 1/2 inch slices and press down into each muffin space.
Bake until the cookie tarts have set (10-12 minutes) and are just slightly golden in color.
Remove from the baking pan and allow the crusts to cool completely before filling.
While the cookie tarts are cooling, combine the marshmallow cream, cream cheese and lemon zest in a mixer and whip for two-minutes.
Place the cream cheese mixture in a pastry bag and pipe a dollop in each tart.
Arrange the fruit in a beautiful design and serve.
