Easy Mini Fruit Tart with Mascarpone Cream recipe. These mini fruit tarts are filled with lemony mascarpone vanilla cream inside crispy phyllo shells and topped with fresh mixed berries.
Mini Fruit Tart with Mascarpone and Berries are actually easy to make and quite healthier than other dessert options. It's an easy dessert recipe to feed a crowd, especially for Christmas, Thanksgiving, New Year's Eve, Easter, or summer parties.
Easy Mini Fruit Tart with Mascarpone Cream
These mini fruit tarts deliver a lot of taste. You can use regular sugar or sweeteners like Splenda if you want keep down your sugar intake.
The crispiness from baked phyllo makes it fun to eat, and these are easy to find pre-made at any grocery store.
These mini fruit tart with mascarpone cream only takes 10 minutes of cooking time, news to your ears I’m sure if you’re like me and always short on time.
The Best Filling for Mini Fruit Tart
I am a huge fan of mascarpone with its smooth and creamy texture, a great ingredient for sweet or savory dishes. If you’ve never tried it you are in for a treat. For those of you that don’t like it this dish can still be a hit as cream cheese works well as an alternative.
The Best Toppings for Mini Fruit Tart
On a final note, I always like to integrate natural foods like fruits and vegetables into as many dishes as possible.
The vibrant colors of a few different types of berries make these dessert tarts attractive in more ways than one.
I used organic berries as I really do feel they taste better. It’s fun to make jams, purees, and other fruit-based ingredients for desserts but they are beautiful and tasty in their natural form, too.
The mint garnish adds a nice complimentary taste for those that like a little kick of freshness.
How to Make Mini Fruit Tart
- Pick the right size of the pan. You can use 2½ to 4-inch custard or muffin cups or a mini tart pan.
- Grease the inside and the rim of the pan before you line it with phyllo sheets.
- Place 1 sheet of phyllo on a sheet of wax paper. Brush it with butter. Cover with a second sheet of phyllo. Brush this layer with butter as well. Repeat with 2 more sheets of phyllo, ending with a layer of butter. Cut the stack of phyllo sheets into 4 x 4.5-inch squares.
- Place one square into a muffin cup, easing it in with the backs of your fingers so that it covers half the bottom and hangs over the side of the cup. Ease in a second stack, slightly overlapping the first to cover the other half of the muffin cup. Repeat the steps to make more phyllo cups.
- Preheat the oven to 350°F.
- Bake the tart shells for 10 minutes or until browned and crisp or follow the cooking instructions on the product packaging.
- Carefully remove tart shells from muffin cups. Let them cool completely for about 30 minutes.
- In a bowl whisk together mascarpone, cream, fresh lemon zest, vanilla, and sugar or sweeteners of your choice until the mixture holds stiff peaks.
- Spoon the mascarpone mixture into the shell, spreading evenly.
- Mound berries and mint decoratively on mascarpone cream.
- Serve the mini fruit tarts at once or chill up to 3 hours before serving.
Did you make this recipe? Be sure to leave a rating and a comment below! I'd appreciate it.
Mini Fruit Tart with Mascarpone Cream
Ingredients
- 1 Phyllo dough, (store-bought)
- 4 tablespoon butter , (melted)
- 1 cup mascarpone
- ⅓ cup well-chilled heavy cream
- 3 tablespoon white sugar or sweeteners, like Splenda
- 1 tablespoon fresh lemon zest
- 1 teaspoon vanilla extract
- fresh mixed berries
- fresh mint
Instructions
- Preheat oven to 350°F.
- Butter the inside and the rim of 2½ to 4 inch custard or muffin cups.
- Place 1 sheet of phyllo on a sheet of wax paper. Brush it with butter. Cover with a second sheet of phyllo. Brush this layer with butter as well. Repeat with 2 more sheets of phyllo, ending with a layer of butter. Cut the stack of phyllo sheets into 4 x 4.5 inch squares.
- Place one square into a muffin cup, easing it in with the backs of your fingers so that it covers half the bottom and hangs over the side of the cup.Ease in a second stack, slightly overlapping the first to cover the other half of the muffin cup.Repeat the steps to make more phyllo cups.
- Bake for 10 minutes or until browned and crisp or follow the cooking instructions on the product packaging. Carefully remove tart shells from muffin cups. Let them cool completely for about 30 minutes.
- In a bowl whisk together mascarpone, cream, fresh lemon zest, vanilla, and sugar or sweeteners of your choice until the mixture holds stiff peaks. Spoon mixture into shells, spreading evenly.
- Mound berries and mint decoratively on mascarpone cream. Serve at once or chill up to 3 hours before serving.
Kristen Dixon
Hi!! These look so good, and I'm so excited to try them this weekend! I just had two quick questions... In the cooking instructions, at what point do you put them in the oven and then for how long do you bake them? The recipe says 20 minutes and then up in your article it said no longer than 15. Thank you so much for your help!!
Mohammad Obaid
Very nice recipe, keep up the good work.
Karen McCarley
This is so delicious! The phyllo is so crispy and flakey! The filling is perfect and not too sweat. I used a slice of strawberry, blueberry, raspberry, and canned mandarin orange. Glazed the top with diluted orange jam. The problem is I eat too many!
Rika
Hi Karen,
Thanks for giving your feedback. I am glad that you liked this mini fruit tart recipe and indulged. 🙂 Your toppings sound delicious, thanks again for sharing!
Best,
Rika