Preheat the oven to 350 °. To mix the dough first add the flour and baking powder together. Thoroughly mix the two together and add sugar, egg, vanilla, and melted butter together. When it is mixed enough it should still be soft, but not sticky.
Grease the Round Tart Quiche Pan and add the dough to it. Make sure to add it to the bowl side like shown in the picture. Pound the dough flat with your hand. When this is done baking you will flip the tart pan upside down after its cooked and you should have a depression in the center where we will add the tart filling.
After the dough is pounded flat poke a few holes in it with a fork or else it may have air bubbles formed when it bakes. Bake in the oven for 15 minutes or until nice golden shape.
You can use either a whipped topping cream cheese filling or a danish dessert filling. If you choose the whipped cream cheese topping just beat the two together until smooth. If you choose the danish dessert just follow the instructions on the package and bring to a boil. Once it is thickened let it stand for 15 minutes or until cool.
Pull tart out of the oven. Let it cool for a few minutes and then flip it over. Take your filling and spread it evenly inside the cookie tart.
Cut whatever fruit you would like and arrange it on the top. I prefer to use fresh fruit that is in season. Strawberries and Kiwi are always a nice selection. I also like to drizzle a little bit of fruit syrup on the top. Either the Danish Dessert or fruit juice mixed with corn starch and brought to a boil.