Don’t Be a Flake!

Never miss a recipe! Subscribe through email and I'll send you FREE healthy recipes straight to your inbox!

Mini Grape Tarts | by Foods for the Soul


At last month’s classy Country Club brunch, I feigned interest in the scrambled egg and hash brown trays, slid a few slices of honeydew onto my plate, and scooted down to the end of the buffet table to scope out the desserts. Although slightly lackluster and unimpressive compared to past Sundays, I still returned after finishing my fruit (I was on my best big-girl behavior in front of my parents!) and picked out a few treats.  


I passed by the pecan pie, opting instead for two tiny mousse-topped squares of chocolate cake and a miniature fruit tart. I saved the chocolate ones for last—no surprises there!—and started with the tart.


Mini Grape Tarts | by Foods for the Soul


But I stared blankly at it. At about 1” in diameter, it presented me with what I call “The Sushi Predicament.” When ordering a long roll at a Japanese restaurant, the proper way to eat a piece of it is to stick the entire thing in your mouth, all in one go. However, with the amount of fish and cucumbers the chefs normally stuff inside the rice and seaweed, that single piece causes my cheeks to puff out like a clown blowing up a balloon. That’s fine at a sushi place where every other diner looks just like me, but at a fancy brunch?…


Not so much.


Instead, I reached for my knife to cut the tart in two, which resulted in the flaky crust breaking into a thousand teeny pieces all over the plate. I glanced around, and, when no one was watching, scooped a few bits onto my fork with my finger. (Shh, don’t tell!) But… They were bland. Tasteless. Not worth eating. So I went with Plan B: scrape out the fruit and custard filling, and make a better version when I returned home.


Mini Grape Tarts | by Foods for the Soul


For my mini fruit tarts, I substituted your favorite cookie dough (well, minus the chocolate chips!) for the crust. Easy, healthy, and no need to roll out pie dough! After baking, I dolloped in a spoonful of creamy filling, similar to what’s in my sweet blueberry blintzes, and topped them off with a few slivers of grapes.


These cute little bites didn’t even last a day in our house, and I’m sure you’ll finish them off even sooner!


Mini Grape Tarts | by Foods for the Soul


Mini Grape Tarts

Yield: 16 tarts

Serving Size: 1 tart

Mini Grape Tarts

These little bites are perfect for parties! You can easily prepare the crusts and fillings ahead of time and assemble just before serving.

for the cookie dough crust
1 c all-purpose flour
¼ tsp baking powder
1/8 tsp salt
1 tbsp butter, melted
¼ c unsweetened applesauce
½ tsp vanilla extract
½ c light brown sugar

for the filling
4 oz (or ½ c) fat-free cream cheese, softened
½ c plain fat-free Greek yogurt
¼ c powdered sugar
½ tsp vanilla extract
32 grapes, sliced

  1. To prepare the cookie dough crust, whisk together the flour, baking powder, and salt in a small bowl. In a medium bowl, stir together the butter, applesauce, and vanilla. Mix in the brown sugar, smearing any clumps along the side of the bowl. Add in the flour mixture, stirring just until incorporated. Refrigerate for 30-40 minutes, or until firm. (Alternatively, freeze for 15-20 minutes if in a rush.)
  2. Preheat the oven to 350°. Lightly coat 16 mini muffin cups with nonstick cooking spray.
  3. Divide the cookie dough into 16 balls, and flatten slight. Working with one portion at a time, place into a muffin cup and press up the sides. Bake at 350° for 10-12 minutes, or until light golden. The cookie dough will rise while baking, so upon removing from the oven, gently press the back of a wooden spoon into the center of each crust to shape a cavity for the filling. Cool the crusts in the pan for 5 minutes before turning out onto a wire rack to cool completely.
  4. To prepare the filling, mix the cream cheese, yogurt, powdered sugar, and vanilla in a medium bowl until smooth and creamy. Spoon a heaping tablespoon of filling into each cooled crust, and top with the slices from 2 grapes. Serve immediately.

View Nutrition Information


Mini Grape Tarts | by Foods for the Soul


*Disclosure: Some of the links included in this post may be affiliate links and I will earn a small commission if you purchase through those links. I really appreciate your support!


  1. Consuelo @ Honey & Figs says on August 14, 2013 at 12:11 am

    These are the cutest thing ever, awh I love them!! I must try them anytime soon, heck they’re so healthy I could even eat them for breakfast (and I will!). Lovely pictures, too! xx

    • Amy says on August 14, 2013 at 4:43 pm

      Thank you Consuelo! I’d eat them for breakfast too. There’s never a bad time in the day for fruit and cookies!

  2. Shelley @ Two Healthy Kitchens says on August 14, 2013 at 9:34 am

    I love everything about these! First, the hilarious story about “The Sushi Predicament”! I have soooo been there, and that’s exactly the right way to describe it – exactly who (besides a giant bear of a man) is truly able to gracefully eat sushi all in one bite??? Then, the gorgeous photos … and a HEALTHY, cream-filled, darling tart! I want to be eating these (many of them, actually!) immediately!

    • Amy says on August 14, 2013 at 4:44 pm

      Thanks Shelley! I’m so glad I’m not the only one who feels awkward at a sushi restaurant. My other problem, other than the massive-sized sushi, is making sure it doesn’t fall apart when I dip it in soy sauce. I can be such a klutz!

  3. Brittany says on August 14, 2013 at 10:57 am

    I love your version, they look much more palatable than the awfully described flaky tarts!! NO bueno. I would have used my hands too shame. Also I would have never thought to put grapes on top! YUM!

    • Amy says on August 14, 2013 at 4:45 pm

      Thanks Brittany! I used my hands for the donuts and croissants instead — no way would I cut up those! 😉

  4. Cyndi says on August 14, 2013 at 12:32 pm

    These have got to be the most photogenic fruit tarts ever! Best they taste just as amazing, too!

Leave a Comment