Patriotic Berry Tarts

Recipe by: Stephanie Walker

Sugar Cookie Tarts filled with Cheesecake Cream and topped with fresh berries!

Make This Recipe

2 1/2-3 cups All purpose flour

1 cup granulated sugar

1/4 cup powdered sugar

1 Eggland’s Best Large Egg

1 tsp. baking powder

1 tsp. vanilla

2 sticks salted sweet cream butter

1 small box of cheesecake instant pudding

1 cup cold whole milk

1 container heavy whipping cream

2 tsp sugar

fresh berries

Buy Recipe

Cream butter in mixer. Add in both sugars and cream until light and fluffy. Mix in egg and vanilla. Scrape sides of bowl and then add flour and baking powder. Mix until dough comes together. Refrigerate until slightly chilled for easy rollout.
Roll out dough and cut circles slightly larger than tart pans. Place/press into pans and poke bottom with fork. Refrigerate until firm. Bake at 375 degrees for 8-10 min or until edges slightly begin to brown. Cool completely.
Whisk 1 cup cold milk with 1 small box of instant cheesecake flavored pudding for 5 minutes until slightly set. Refrigerate for an hour. Whip heavy whipping cream with sugar until whipped cream forms. Fold in about a cup of whipped cream into set pudding (may use cool whip instead).
Fill shells and top with fruit.