Mini Tartlets Recipes

These mini tartlets recipes feature buttery cookie cups filled with lemon cream cheese filling and fresh fruit. Easy, adorable, and absolutely irresistible!

What Makes These Mini Tartlets So Irresistible?

These mini tartlets recipes combine a buttery, golden cookie crust made from all-purpose flour, softened butter, and egg yolk with a luscious cream cheese filling whipped with powdered sugar, fresh lemon juice, and bright lemon zest—then crowned with vibrant fresh fruit for a bite-sized dessert that’s equal parts stunning and effortless.

A Little Story Behind These Beauties

I first made these sweet mini tartlets for a friend’s baby shower when I needed something that looked fancy but wouldn’t chain me to the kitchen all day. One batch, a couple of bowls, and suddenly I had these gorgeous little cups lined up on a platter looking like they came from a pastry shop. They disappeared in about twelve minutes flat—I timed it.

If you’re someone who loves a good crust situation, you’ll definitely want to check out our complete guide to homemade pies for more dough inspiration. These tartlets have that same buttery, melt-in-your-mouth magic, just in miniature form.

Why Will You Love This Mini Tartlet Recipe?

Easy mini tartlets are the kind of recipe that makes you look like a total baking rockstar with minimal stress. Seriously, if you can scoop cookie dough and press it into a pan, you’re already halfway there. No rolling pins, no blind baking, no fussy pastry techniques—just soft, scoopable dough and a mini muffin tin.

Here’s the thing I love most: the contrast. You’ve got that slightly crisp, buttery cookie shell giving way to a cool, tangy cream cheese filling that’s just sweet enough without being cloying. Then the fresh fruit on top adds a juicy pop that ties everything together. It’s a texture party in every single bite.

I’ll be honest—the first time I made these, I overfilled a few shells and the dough puffed up into little cookie mountains instead of cups. Lesson learned: press gently and trust the oven. According to King Arthur Baking’s guide to cookie cups, using a tart tamper or the back of a rounded measuring spoon right after baking helps shape perfect wells while the dough is still warm.

They’re also incredibly versatile. Baby showers, holiday dessert tables, Tuesday-night-I-deserve-something-pretty moments—these mini dessert tartlets fit every occasion without breaking a sweat.

Nutritional Peek

Here’s a quick look at what you’re working with per tartlet (approximate values based on a yield of 24 mini tartlets):

Nutrient	Per Tartlet (approx.)
Calories	~140 kcal
Protein	~1.5 g
Carbohydrates	~19 g
Fat	~7 g

These are little indulgences, not health food—and that’s perfectly okay. Life’s too short to skip the cream cheese filling.

What Ingredients Do You Need for Mini Tartlets?

This mini tartlet recipe calls for simple pantry staples you probably already have on hand, plus cream cheese and fresh fruit from the fridge. Nothing exotic, nothing hard to find—just good, honest baking ingredients that come together beautifully.

If you’re ever curious about smart ingredient swaps for crusts and fillings, our guide to making a key lime pie with graham cracker crust has some great tips on working with citrus and creamy fillings.

For the Crust

Amount	Ingredient	Notes
1⅓ cup + 1 tablespoon	All-purpose flour	Spoon and level for accuracy—packed flour makes dry dough
½ teaspoon	Baking soda
¼ teaspoon	Baking powder	The combo gives a tender, slightly puffy shell
½ cup (1 stick)	Butter, softened	Room temp is key—cold butter won’t cream properly
¾ cup	White sugar
1	Egg yolk	Save that egg white for tomorrow’s omelet!
½ teaspoon	Vanilla extract	Pure vanilla, always

For the Filling

Amount	Ingredient	Notes
1 block (8 oz)	Cream cheese, softened	Let it sit out 30–45 minutes before mixing
2 cups	Powdered sugar	Sift if lumpy—nobody wants grainy filling
½ teaspoon	Vanilla extract
1 teaspoon	Lemon juice + zest	I love using fresh lemon zest here—it smells incredible!
As needed	Fresh fruit for topping	Berries, kiwi, mandarin segments—whatever looks gorgeous

What Equipment Do You Need?

Not much! Here’s your lineup:

• Mini muffin tin — the star of the show; a 24-well pan is ideal
• Large mixing bowl and hand mixer (or stand mixer) — for creaming butter and whipping that filling
• Small cookie scoop — makes portioning dough fast and uniform
• Small bowl — for whisking together your dry ingredients
• Piping bag or zip-top bag (optional) — if you want pretty swirled filling instead of spreading it with a spoon
• Tart tamper or rounded measuring spoon (optional) — handy for shaping shells right out of the oven

How Do You Make Mini Tartlets Step by Step?

Alright, let’s walk through these mini tartlets recipes together. Grab your apron—this is the fun part.

1. Prep your pan and preheat. Grease every well of your mini muffin tin with a light coating of nonstick spray or softened butter. Preheat your oven to 350°F so it’s ready when you are.

2. Cream the butter and sugar. In a large bowl, beat the softened butter and white sugar together with a hand mixer on medium speed until the mixture is light, pale, and fluffy—about 2–3 minutes. You’ll notice it transforms from dense and grainy to smooth and almost cloud-like.

3. Add the egg yolk and vanilla. Drop in your egg yolk and half teaspoon of vanilla extract, then beat until everything is smooth and well incorporated. Scrape down the sides of the bowl so nothing gets left behind.

4. Combine the dry ingredients separately. In a small bowl, whisk together the all-purpose flour, baking soda, and baking powder until evenly distributed. This quick step prevents clumps of leavener from creating weird puffy spots in your shells.

5. Bring the dough together. Add the flour mixture to the butter mixture and mix on low speed until just combined. The dough may look crumbly and a bit dry at this stage—don’t panic, that’s completely normal.

6. Scoop and roll. Use a small cookie scoop to portion out roughly 1½-inch balls of dough. Roll each one between your palms until it’s smooth and holds together. (I found the dough seemed dry and shaggy in the bowl but came together perfectly once I rolled each scoop by hand—trust the process.)

7. Press into the pan. Place a dough ball into each well of your greased mini muffin tin and press down gently with your thumb or the back of a spoon. You want to create a shallow cup shape, not flatten it completely.

8. Bake until golden. Slide the pan into your preheated oven and bake for 8–10 minutes, or until the edges turn a lovely golden color. The centers may puff slightly during baking—that’s okay; they’ll settle as they cool. Let them cool completely in the pan before removing.

9. Make the filling. While the shells cool, beat the softened cream cheese and powdered sugar together until thick, creamy, and smooth—no lumps in sight. Add the vanilla extract, fresh lemon juice, and lemon zest, mixing until everything is beautifully combined. The filling should be dense enough to hold its shape but silky enough to pipe.

10. Fill and top. Pipe or spread the lemon cream cheese filling into each cooled cookie shell, then arrange your fresh fruit on top—strawberry slices, blueberries, raspberries, kiwi rounds, whatever calls to you. Pop the finished tartlets in the fridge until you’re ready to serve.

What Are the Best Pro Tips for Easy Mini Tartlets?

Sweet mini tartlets turn out best when you pay attention to a few small details that make a big difference. Here’s what I’ve learned from making these more times than I can count.

Softened butter matters more than you think. Your butter should be soft enough to leave a fingerprint when you press it, but not greasy or melted. Room-temperature butter (around 65–68°F) creams with sugar to create tiny air pockets that give your shells a tender, even texture.

According to America’s Test Kitchen, a temperature difference greater than 10°C between your fat and other ingredients can prevent proper emulsification—meaning your dough won’t hold together as well.

Don’t skip the hand-rolling step. The cookie scoop gives you even portions, but rolling each ball between your palms is what transforms crumbly dough into smooth, cohesive balls. The warmth of your hands brings the butter just enough to bind everything together.

Cool the shells completely before filling. I know it’s tempting to start piping right away, but warm shells will melt the cream cheese filling and you’ll end up with a sloppy, sliding mess. Give them a solid 20 minutes on a wire rack.

Zest before you juice. Always zest your lemon before cutting and juicing it—trying to zest a squeezed lemon half is a slippery, frustrating exercise in futility. Use a microplane for the finest, most fragrant zest.

What If Something Goes Wrong?

Why is my tartlet dough too crumbly to roll?
This happens! If the dough feels too dry and won’t come together when you roll it in your palms, try pressing it together more firmly. The warmth of your hands should activate the butter enough to bind it. If it’s still not cooperating, add half a teaspoon of milk and knead briefly.

What if my shells puff up instead of staying cup-shaped?
No worries—this usually means you used a bit too much dough per well, or didn’t press the center down enough. If they puff during baking, gently press the center down with the back of a rounded spoon immediately after pulling them from the oven while they’re still soft.

Why is my cream cheese filling lumpy?
Your cream cheese probably wasn’t soft enough before mixing. Next time, let it sit at room temperature for a full 30–45 minutes. For this batch, beat it on medium-high for an extra minute or two, and the lumps should smooth out. Sifting your powdered sugar beforehand also helps tremendously.

My tartlet shells stuck to the pan—how do I prevent that?
Make sure you’re greasing every single well thoroughly, getting into the corners. A light spray of nonstick cooking spray works best. Also, let them cool completely in the pan—they release much more easily once they’ve firmed up.

Can I use a regular muffin tin instead of mini?
You can, but you’ll get fewer, larger tartlets and need to increase baking time by 3–5 minutes. Keep an eye on the edges for that golden color. The mini size is really what makes these special, though—that perfect two-bite ratio of crust to filling.

What Are Some Fun Variations on Mini Dessert Tartlets?

Mini dessert tartlets are basically a blank canvas begging for creative twists. Here are some of my favorites:

• Chocolate lovers’ version: Fold 2 tablespoons of cocoa powder into the crust dough and top the cream cheese filling with chocolate shavings and a fresh raspberry. Dark, dramatic, delicious.
• Tropical twist: Swap the lemon juice and zest for lime, and top with diced mango, kiwi, and a tiny sprinkle of toasted coconut flakes. Instant vacation vibes.
• Holiday spiced shells: Add ½ teaspoon of cinnamon and a pinch of nutmeg to your flour mixture for warm, cozy autumn and winter tartlets. Top with a sugared cranberry for the prettiest holiday platter.
• Gluten-free swap: Use a 1:1 gluten-free all-purpose flour blend (like Bob’s Red Mill) in place of regular flour. The results are remarkably close—your gluten-free friends will be thrilled.
• Berry compote filling: Instead of (or alongside) the cream cheese, spoon in a quick stovetop compote made from simmered blueberries, a tablespoon of sugar, and a squeeze of lemon. The warm-cool contrast is heavenly.

For more citrus-meets-cream inspiration, explore our key lime pie with a buttery graham cracker crust—it shares that same dreamy tangy-sweet balance.

How Should You Serve, Store, and Keep Mini Tartlets Fresh?

Serving

These are best served chilled, straight from the refrigerator. The cold filling against the room-temperature cookie shell is the perfect contrast. Set them out on a platter about 10 minutes before your guests arrive so they’re cool but not ice-cold.

Storage

Store assembled tartlets in a single layer in an airtight container in the fridge for up to 3 days. The shells will soften slightly over time as they absorb moisture from the filling—still delicious, just less crisp. For the crunchiest results, store shells and filling separately and assemble just before serving.

Freezing

You can freeze the unfilled baked shells in a freezer-safe bag for up to 2 months. Thaw at room temperature for about 15 minutes before filling. I wouldn’t recommend freezing the assembled tartlets, as the fresh fruit and cream cheese filling don’t thaw gracefully.

How Can You Use Up Every Last Bit? (No-Waste Kitchen Magic)

• Leftover egg white? Whisk it into tomorrow morning’s scrambled eggs, use it as a face mask (yes, really), or brush it on homemade bread for a gorgeous golden crust.
• Extra cream cheese filling? Spread it on graham crackers for a midnight snack, swirl it into pancake batter, or dollop it onto warm waffles with berries.
• Crumbled or broken shells? Crush them up and use them as a base layer in parfait glasses—layer with whipped cream and fruit for an impromptu trifle situation that looks completely intentional.
• Leftover fruit? Toss it into a smoothie, stir it into yogurt, or freeze it in ice cube trays with a splash of lemonade for the fanciest ice cubes your water glass has ever seen.

Frequently Asked Questions About Mini Tartlets Recipes

Now Go Make These Gorgeous Little Bites!

There you have it—mini tartlets recipes that are easy enough for a Tuesday and pretty enough for a party. These little cookie cups with their tangy, creamy lemon filling and jewel-toned fresh fruit are the kind of recipe you’ll come back to again and again, and I honestly can’t wait for you to try them.

Drop a comment below and tell me what fruit you topped yours with, or tag us with your photos—I live for seeing your baking wins! And if you’re in the mood to keep the baking momentum going, our complete guide to homemade pies has all the crust wisdom you could ever need.

Baked with love by Rebeccah Ellene.