Pudding Fruit Tarts in Cookie Cup Crust

My Granddaughter’s Bright Idea

We were stuck inside on a rainy day. My granddaughter wanted to bake. We had cookie dough and pudding in the fridge. She looked at our muffin tin and grinned. “Let’s make little cookie bowls, Nana!” I still laugh at that.

So we tried it. The cookie dough puffed up into perfect little cups. We filled them like tiny edible treasure chests. This matters because the best ideas are often the simplest. What’s your favorite rainy-day treat to make?

Making Your Cookie Cups

First, warm your oven to 350 degrees. Grease your muffin pan very well. I give it a good spray. Trust me, you don’t want them to stick.

Place one round of dough in each spot. Don’t squish it or shape it. Just lay it flat. The oven does all the magic. Fun fact: the heat makes the dough slide down the sides as it bakes, forming the cup shape all by itself!

The Joy of Filling Them Up

Let the cookie cups cool completely. This is the hard part—waiting! Then comes the fun. Spoon your pudding inside. Doesn’t that smell amazing? We used three flavors that day.

You can use any flavor you love. Chocolate, butterscotch, or even pistachio. This matters because your kitchen should hold your favorite things. What pudding flavor would you choose first?

A Garden on Top

Now for the prettiest part. Add your fruit on top. I love bright colors. Sliced strawberries, blueberries, or peach pieces. It’s like putting a little garden on a cookie.

You can use fresh, canned, or frozen fruit that’s been thawed. There are no wrong answers here. It makes a simple dessert feel special and happy. Do you prefer berries or tropical fruits like kiwi?

Why These Little Tarts Matter

They are not fancy or difficult. That’s the point. Anyone can make them, even a beginner. You can get creative without any stress.

They also let everyone build their own. One person gets vanilla with bananas. Another gets chocolate with raspberries. It’s a treat that says, “I see you.” And that is the sweetest ingredient of all.

Ingredients:

Ingredient	Amount	Notes
Sugar cookie dough	16 ounces (24 count package)	For the crust
Pudding	1 ½ cups	Any flavor or combination you enjoy
Fresh fruit (oranges, blueberries, kiwi, bananas, peaches, etc.)	2 cups	Chopped or sliced

My Cheerful Cookie Cup Fruit Tarts

Hello, dear! Let’s make something sunny. These little tarts always make me smile. They are perfect for small hands to help with. We start with simple cookie dough. It bakes into a sweet little cup. Then we fill it with cool, creamy pudding. Finally, we crown it with bright, juicy fruit. Doesn’t that sound like a happy treat? I think so. It reminds me of my granddaughter’s first baking project. She was so proud. I still laugh at that. Her face was covered in chocolate pudding.

Here is how we make our cheerful tarts. Remember, cooking is about joy, not perfection. Your kitchen will smell wonderful.

Step 1: First, heat your oven to 350 degrees. Grab a muffin pan. Grease it very, very well. I use a butter-flavored spray. This tip is important. It keeps our cookie cups from sticking. (My hard-learned tip: Grease every single nook! A stuck cookie cup is a sad cookie cup.)

Step 2: Now, take your sugar cookie dough rounds. Place one circle in each muffin spot. Do not try to shape or press it. Just let it sit there. The oven works its magic. It will melt into a perfect little cup. Isn’t that clever? I love simple tricks like this.

Step 3: Bake them for about 15 minutes. They will turn golden. Your kitchen will smell amazing. Let them cool for 5 minutes in the pan. Then, move them to a rack. Let them get completely cool. A warm cup will make the pudding melt. What’s your favorite pudding flavor? Share below!

Step 4: Time for the fun part! Fill each cool cookie cup with pudding. We love using lemon and vanilla. Chocolate is wonderful too. Use a spoon. Do not worry about being neat. Then, top with your favorite chopped fruit. I love strawberries and kiwi slices. The colors make my heart happy.

Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 12 tarts
Category: Dessert, Snack

Three Fun Twists to Try

You can change this recipe so easily. It is like a blank canvas. Here are three of my favorite ideas. They make it feel new every time.

Berry Blast: Use only vanilla pudding. Top with a mix of raspberries, blueberries, and blackberries. It is a summer festival in a cup!

Tropical Vacation: Try coconut cream pudding. Add diced mango, pineapple, and banana. Close your eyes. You can almost hear the ocean.

Cookie Carnival: Mix mini chocolate chips into the cookie dough before baking. Use chocolate pudding. Top with sliced strawberries. So decadent!

Which one would you try first? Comment below!

Serving Them Up With Style

These tarts are lovely on their own. But you can make them extra special. Place them on a bright, colorful plate. Add a tiny mint leaf beside each one. It looks so pretty. For a party, make a whole platter. Use different pudding and fruit colors. It becomes a rainbow.

What to drink? For a fancy touch, a little glass of sparkling Moscato wine is nice. For everyone, I love cold milk or fizzy lemonade. They cut the sweetness perfectly. Which would you choose tonight?

Keeping Your Tarts Tasty Later

These tarts are best eaten the day you make them. The cookie cup stays nice and crisp. But I know life gets busy. You can store them in the fridge for a day. Just cover them lightly with plastic wrap.

I don’t recommend freezing the finished tarts. The fruit gets too soft. But you can bake the cookie cups ahead! Let them cool completely. Then freeze them in a single layer. This is a wonderful batch-cook trick. It makes a fast dessert anytime.

I learned this the hard way. I once froze a whole batch with pudding inside. It was a soggy mess the next day! Now I just freeze the cups. Batch cooking matters because it gives you a head start. A little prep makes weeknights sweeter. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Hiccups

Sometimes the cookie cup sticks to the pan. This is very common. Just make sure you grease the pan very well. I use a good spray. I remember when I didn’t grease enough. We had to eat our pudding with a spoon!

The cookie might puff up in the middle. Don’t worry if this happens. Just press the center down gently when it’s warm. Use the back of a spoon. This makes a perfect little cup for your pudding.

Your fruit might make the pudding watery. Always pat your fruit slices dry with a paper towel. This small step matters a lot. It keeps your tart from getting soggy. Fixing these little issues builds your confidence. You learn that mistakes are just recipes in disguise. Which of these problems have you run into before?

Your Quick Questions, Answered

Q: Can I make these gluten-free? A: Yes! Use your favorite gluten-free cookie dough. It works just the same.

Q: Can I make them ahead? A: You can bake cups a day early. Store them in a sealed container. Fill them right before serving.

Q: What if I don’t have fresh fruit? A: Canned fruit, drained well, works fine. So does a little jam or chocolate chips!

Q: Can I make a giant one? A: For a party, press dough into a pie dish. Bake it a few minutes longer. Then fill it all at once.

Q: Any fun extra tip? A: Let kids decorate their own. It’s a fun activity. *Fun fact: The first “tarts” were just pastry shells filled with meat!* Which tip will you try first?

From My Kitchen to Yours

I hope you love making these cheerful little tarts. They always remind me of my granddaughter’s sunny smile. Cooking is about sharing joy and simple treats.

I would be so delighted to see your creations. Show me your fruit combinations. Your kitchen adventures make my day. Have you tried this recipe? Tag us on Pinterest! You can find me at @AnnasCozyKitchen.

Happy cooking!

—Anna Whitmore.