Sweet Treats Recipe

Prepare oven and dry ingredients

Preheat oven to 375°F (190°C). In a medium bowl whisk together 2.25 cups all-purpose flour, 1 tsp baking soda, and 0.5 tsp salt until evenly combined.

Cream butter and sugars

In a large bowl or stand mixer fitted with the paddle attachment, beat 1 cup softened unsalted butter with 0.75 cup granulated sugar and 0.75 cup packed brown sugar on medium speed until light and fluffy, about 2–3 minutes.

Add eggs and vanilla

Beat in 2 large eggs one at a time, mixing well after each addition. Add 1 tsp vanilla extract and mix until incorporated.

Combine wet and dry

With the mixer on low, gradually add the flour mixture to the butter-sugar-egg mixture, mixing just until combined. Do not overmix.

Stir in chips and nuts

Fold in 1.5 cups semi-sweet chocolate chips and optional 0.5 cup chopped toasted nuts with a spatula until evenly distributed.

Portion and bake

Using a cookie scoop or tablespoon, drop rounded 1.5 tablespoon portions of dough onto a parchment-lined baking sheet, spacing about 2 inches apart. Bake in preheated oven for 9–12 minutes, or until edges are golden and centers are just set (cookies will firm as they cool).

Cool

Remove from oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Prepare fruit and shells

If not already done, wash and dry 2 cups assorted fresh fruit. Cut larger fruits (kiwi, mango) into small dice or thin slices sized to fit mini tart shells. If using store-bought shells, warm briefly in a 350°F (175°C) oven for 3–4 minutes to crisp, then cool.

Make cream cheese filling

In a medium bowl, beat 8 oz softened cream cheese with 0.5 cup powdered sugar, 0.5 tsp vanilla extract and 2 tbsp heavy cream until smooth and spreadable. Taste and adjust sweetness if desired.

Fill shells

Pipe or spoon about 1–2 tablespoons of the cream cheese mixture into each tart shell, smoothing the top with the back of a spoon.

Assemble fruit and glaze

Top each filled shell with assorted fresh fruit pieces, arranging for a pretty presentation. If using glaze, warm 2 tbsp apricot jam with 1 tsp water in the microwave for 10–15 seconds and stir until smooth; brush lightly over fruit to add shine and preserve freshness.

Chill and serve

Refrigerate the assembled tarts for 15–30 minutes to set the filling. Serve chilled or at cool room temperature.

Melt chocolate

Chop 8 oz dark chocolate and place in a heatproof bowl. Heat 0.5 cup of the heavy cream (from the 1 cup) until steaming (not boiling) and pour over chocolate. Let sit 1 minute, then whisk until smooth and glossy. If needed, microwave in 10-second bursts, stirring between, until fully melted.

Whip cream

In a separate bowl, whip the remaining 0.5 cup heavy cream with 2 tbsp powdered sugar, 0.5 tsp vanilla extract and a pinch of salt until soft peaks form.

Combine and chill

Let the melted chocolate cool slightly (a few minutes) then fold about one-third of the whipped cream into the chocolate to lighten it, then gently fold in the remaining whipped cream until uniform and airy. Spoon or pipe the mousse into 6–8 serving cups.

Set and garnish

Refrigerate the mousse cups at least 1 hour to set. Before serving, top with optional whipped cream and chocolate shavings.