Prepare by combining Creme Cake Base, sugar, flour and oil. Mix for 1 minute on low speed, then 1 minute on medium speed. Slowly incorporate eggs while dough is formed. Scale .75 oz dough per tartlet, pressing dough into greased mini cupcake baking pan.
Bake at 350°F for 15-20 minutes. Cool.
Finish by placing a dollop of whipped topping into each tart and garnishing with fresh fruit.