Egg-Shaped Fruit Pizza Tarts: The Perfect Spring Brunch Dessert!

Egg-Shaped Fruit Pizza Tarts. Perfect for Spring Brunch, these fruit tarts combine crisp buttery sugar cookie crust topped with a light and velvety cheesecake topping and juicy, vibrant fruit for the perfect balance of sweetness and freshness in every bite!

Egg-Shaped Fruit Pizza Tarts

If you’re looking for a bright, fresh, and delicious way to celebrate spring, look no further than Egg-Shaped Fruit Pizza Tarts! These adorable little tarts are a delightful combination of soft sugar cookie crust, creamy cheesecake topping, and vibrant rainbow fruits. Perfect for an Easter breakfast, spring brunch, or any festive gathering, these treats are as fun to make as they are to eat!

Join the Egg-citing Fun!

I’m joining some friends who are also sharing egg-inspired recipes this week, so be sure to check them out for even more delicious ideas! Scroll down to the bottom of the post to see their ideas!

A Refreshing, Colorful, and Easy Dessert

What makes these Egg-Shaped Fruit Pizza Tarts so special? For one, they’re incredibly refreshing and light, with a buttery cookie base and a tangy-sweet cream cheese topping. The addition of fresh fruit not only makes them healthier but also adds a stunning pop of color that will make any brunch table shine! Plus, the individual-sized portions make them perfect for serving at parties, so everyone gets their own little masterpiece.

Creating the Perfect Egg Shape

To keep the egg shape consistent, I used a DIY cardboard template. I simply cut an egg shape out of cardboard and placed it over the rolled-out cookie dough before cutting around it with a knife. This ensures all your tarts come out uniform, making for an even more beautiful display.

Ingredients You’ll Need:

Fruit Tart Cookie Crust:

Sugar cookie dough (homemade or store-bought – This is my favorite sugar cookie dough recipe! )
Flour (for rolling out the dough)

Fruit Tart Cheesecake Topping:

(a store-bought cheesecake filling can be used)

8 oz cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract

Fruit Tart Fruit Topping:

4 kiwis, peeled and sliced
1 cup mandarin orange slices (pat all excess moisture off the oranges)
1.5 cups blueberries
1 cup blackberries
1 cup raspberries

Step-by-Step Directions

Step 1: Prepare the Cookie Dough

You can either use a homemade sugar cookie dough or store-bought dough to save time. (Here’s a link to my favorite sugar cookie dough recipe!) If making from scratch, prepare the dough and let it chill for at least 30 minutes before rolling it out.

Tip: Roll out the dough on a parchment paper-lined surface. This prevents sticking and makes it easier to transfer the cookies onto a baking sheet without losing their shape.

Step 2: Cut Out the Egg Shapes

Lightly flour your work surface and roll out the cookie dough to about 1/4-inch thickness. Place your egg template on top of the dough and carefully cut around it using a sharp knife. Repeat until all cookies are shaped.

Tip: The colder the dough, the less it will spread while baking. If your dough gets too soft, pop it back into the fridge for 10-15 minutes.

Step 3: Bake the Cookies

Preheat your oven to 350°F (175°C). Arrange the cookies on a parchment-lined baking sheet, making sure to leave some space between each one as they will expand slightly. I baked four cookies per sheet, but this will depend on your egg template size.

Bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let them cool completely before adding the toppings.

Step 4: Prepare the Cheesecake Topping

While the cookies are cooling, whip up the cream cheese topping. In a mixing bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and fluffy. This sweet, tangy topping complements the fruit beautifully!

Step 5: Assemble the Fruit Pizza Tarts

Once the cookies are completely cool, spread a generous layer of the cream cheese mixture over each one. Now it’s time to decorate with fruit!

Tip: Pat all fruit dry with a paper towel to remove excess moisture. This helps prevent the juices from bleeding onto the cheesecake layer and keeps everything looking fresh and beautiful.

Here’s the pattern I used for a bright and cheerful design:

Sliced kiwi at the top and bottom of the egg
Blueberries are next
Mandarin orange slices below the kiwi
Blackberries and raspberries in the center
Continue the pattern at the other end of the egg

But feel free to get creative with your fruit choices! Strawberries, pineapple, or even mango slices would be beautiful alternatives.

Serving & Storage Tips

For the best results, serve these fruit pizza tarts immediately or refrigerate them for no more than 1-2 hours before serving. The cookies will start to soften if left in the fridge for too long, so it’s best to enjoy them fresh!

Final Thoughts

Egg-Shaped Fruit Pizza Tarts are the ultimate spring brunch idea—fun to make, visually stunning, and absolutely delicious. Whether you’re hosting an Easter brunch, a baby shower, or just looking for a fun baking project, these tarts will bring joy to any gathering.

So grab your sugar cookie dough, some fresh fruit, and let’s get baking! 🐣🍓🥝🍊

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Egg-Shaped Fruit Pizza Tarts. Perfect for Spring Brunch, these fruit tarts combine crisp buttery sugar cookie crust topped with a light and velvety cheesecake topping and juicy, vibrant fruit for the perfect balance of sweetness and freshness in every bite!

What’s your favorite spring brunch recipe? Let me know in the comments!