Over the years I’ve developed several recipes for mini tarts that use the same easy dough for the crust. They’re kind of labor-intensive, but in the end you have adorable, single-serving treats that are prettier and more interesting than most cookies but can still be picked up and eaten without a plate or fork.
First take a look at the crust recipe, which is the same as for the savory mini-quiches. This dough recipe pops up all over the place, and it’s just great. You may think that it has too much cream cheese/butter in relation to the amount of flour, but it doesn’t. I have made a minor tweak to the amounts as originally written, since that recipe called for 3 ounces of cream cheese, a size that used to be sold individually, and therefore upped the flour a bit. These new amounts give you a slightly larger amount of dough to work with.