This recipe for a mini chocolate tart features a chocolate cookie topped with a light cream cheese frosting, fresh fruit, apricot glaze, and edible flowers. I love to make these in the summertime when fresh fruit and flowers are abundant!
Cuisine: American, French
Keyword: chocolate tart, fruit tart recipe, mini chocolate tart, mini fruit tarts
Author: Whitney Reist | Sweet Cayenne
For the chocolate cookies:
7tablespoonsunsweetened natural cocoa powder
⅓cuppacked brown sugar
⅓cuplight sour cream
1teaspooninstant espresso powder
1 ½cupsall-purpose flour, plus extra for dusting
For the cream cheese topping:
8ouncesreduced fat cream cheese, slightly softened for 15 minutes
For the fruit and glaze:
2cupsassorted, washed and sliced fruit (any berry, peaches, plums, nectarine, kiwi, mandarins, cherries)
Edible flowers and mint, optional (pansies, vinca, rose petals, lavender, borage, nasturtium
For the chocolate cookies:
Preheat oven to 350℉. Line two baking sheets with parchment paper and set aside.
Melt butter in a large saucepan over medium heat. Remove from heat, then whisk in the cocoa powder, white and brown sugar. Let the mixture cool for 5 minutes. Whisk in the yogurt, vanilla, and espresso powder until well-combined. Add the flour, baking soda, and salt, stirring with a wooden spoon until just combined. You may need to use your hands to shape the mixture into a disk.
Transfer the dough to a lightly floured work surface (I recommend doing this on parchment). Use a lightly floured rolling pin to roll the dough out to a thickness of ¼’’. Carefully cut shapes out of the dough with a cutter and transfer them to the parchment lined baking sheet, placing them about 1’’ apart. Gather up remaining dough and roll out again, repeating this step until all of the dough has been used.
Bake the cookies for 8-10 minutes or until almost set. Do not overbake - the cookies will continue to set as they cool. Let cookies cool slightly for about 3 minutes before transferring them to a wire rack to cool completely. While the cookies cool, make the frosting.
For the frosting:
Using a hand mixer, combine the cream cheese, powdered sugar, and vanilla in a bowl on medium speed. Mix until just combined and creamy. Refrigerate until ready to use.
Combine the apricot jam and water in a small microwave-safe bowl. Microwave for 40 seconds, then stir to combine.
Place about 2 tablespoons of the cream cheese frosting on each cookie and carefully spread to the edges. Top with fruit in any design that you desire. Brush the top of the fruit with apricot glaze, then finish with any edible flowers or mint leaves on the very top. Enjoy right away!
Unfrosted cookies can be stored in an airtight container with the frosting in a separate container up to 7 days. Frost and decorate cookies as needed. Cookies and frosting can also be frozen up to 6 months. Thaw frozen cookies at room temperature for 1 hour before consuming.