2 sticks (1/2 lb.) unsalted butter, softened
• 3/4 cups sugar
• 3/4 teaspoon salt
• 2 large egg yolks
• 2 teaspoons vanilla
• 2 1/3 cups all-purpose flour
In large bowl of a standing electric mixer beat together butter, sugar, and salt until light and fluffy. Beat in yolks, 1 at a time, and vanilla and beat until smooth. Beat in flour gradually, beating dough until just combined well. Preheat oven to 350°F. Spray mini muffin pan with cooking spray. Roll pastry and cut 3 inch rounds. Line mini muffin tin with dough rounds. Bake for 15 minutes or until lightly browned. If you see the dough has puffed up during baking, press it down as soon as they come out of the oven or prick the bottom with a fork before baking. Allow crust to cool completely before filling with frosting. Put one teaspoon of frosting in each cooled cup and top with your favorite fruits. Keep refrigerated until ready to serve.
For the Whipped Cream Frosting- 4 oz. cream cheese, 1/2 cup granulated sugar, 1 tsp. vanilla extract, 1/2 tsp. almond extract, 1 cup heavy Cream. Whisk softened cream cheese, sugar and the extracts...while the mixture is still whipping, slowly pour in the heavy cream. Whip until cream can hold a stiff peak.