Sugar Cookie Fruit Tarts

Ingredients

• 1/4 cup butter, softened
• 1/2 cup sugar
• 1 egg
• 1/4 cup almond milk, you can use regular milk as well
• 1/2 tsp vanilla extract
• 1/2 tsp almond extract
• 1 3/4 cup flour
• 2 tsp baking powder
• 1/4 tsp salt
• 1 tsp lemon zest
• 2 Tbsp lemon juice
• 3.4 oz box of Vanilla instant pudding
• 1 1/2 cups milk
• 2 Tbsp lemon juice
• 1/2 cup heavy whipping cream
• 1 Tbps lemon zest
• Any kind in season
• Baking Beans
• Parchment Paper

Instructions

1. 1

   --- Dough ---

2. 2

   Preheat oven to 350.

3. 3

   By hand, using a standing mixer, or a hand mixer, cream together butter and sugar until fully combined. Add in lemon zest, lemon juice, milk, egg, vanilla, and almond. Stir.

4. 4

   In a separate bowl, sift together 1 cup of flour, baking powder, and salt.

5. 5

   Mix dry ingredients into wet.

6. 6

   Gradually, add more flour (about 1/2 cup to 3/4 cup) until dough feels manageable and not sticky.

7. 7

   Lightly grease 8 mini tart tins, press cookie dough in tart pans, about 1/4" thick. Place parchment paper on top of dough and then place baking beans atop each tart pan. The added weight will ensure the dough will not rise too much.

8. 8

   Bake for about 8-10 or until done.

9. 9

   --- Pudding ---

10. 10

    Follow boxed instructions, or whisk instant pudding mix into 2 cups of milk. Whisk about 5 minutes. Add in the lemon juice, and give it a quick whisk.

11. 11

    --- Whipped Cream ---

12. 12

    Pour heavy cream into a bowl, and with a hand mixer or a standing mixer, whip the cream until it reaches soft peaks, about 5-8 minutes.

13. 13

    Gently fold cream into the pudding mix. Because the tart is already sweet enough, there is no need to add any sugar to the cream mixture.

14. 14

    --- Last Step ---

15. 15

    When the cookies are cooled, pull out of tart pans. Spoon in pudding mixture, about a 1/4 cup in each tart shell. Top with sliced fruit.

16. 16

    Enjoy!