Instructions

1. Spray individual Mini Brioche Tins with non-stick cooking spray. If you don’t have them use a Cupcake Pan .
2. Preheat oven to 350F, rack in the middle.
3. Place the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and cream together for 5-7 minutes, until light and fluffy. Yes you need to do this for 5-7 minutes.
4. Add the egg and vanilla and beat until well combined.
5. Turn off the mixer and add in the flour, baking soda, baking powder and cornstarch.
6. Turn the mixer on low to incorporate and then to medium.
7. Mix until smooth. Dough will be thick.
8. Scoop up about 2 tablespoon of dough and roll into a ball.
9. With either a mini tart press or your fingers, press the cookie dough in bottom of the cup and about 1/2 way up the sides of each cup. Be sure to have the dough uniform in thickness. Error on the side of thicker versus thinner.
10. Bake 10-12 minutes.
11. Remove from oven and allow to cool for about 5 minutes. If the centers aren’t cupped enough to add filling, use the end of a wooden spoon or the bottom of a tablespoon to press the center down a bit.
12. Remove the cookies from the pans to cooling rack to finish cooling. I found the easiest was when using the tins was to just turn them over and tap them into the palm of my hand. They popped right out.
13. Once the cookies have cooled, make the cheesecake filling.
14. Place the cream cheese and mascarpone in a bowl and blend until creamy with a hand mixer
15. Add in the sugar and pudding mix and whip until combined.
16. Add in the cream until desired consistency.
17. Pipe or scoop cheesecake filling into cookie cups.
18. Top with assorted fresh fruit.
19. Place the apricot jam (plus water if using) in a pan and heat just until melted and smooth.
20. Brush on the fruit with a pastry brush.
21. Store in refrigerator.