Mini Fruit Tart with Mascarpone Cream


I created this post as part of a sponsored series with Socialstars and SPLENDA® Brand; all opinions are my own. #SweetSwaps #SplendaSweeties


Mini Fruit Tart with Mascarpone Cream: Easy to follow recipe crispy phyllo shells with lemony mascarpone filling and fresh mixed berries. 



Mini Tarts with Mascarpone and Fruits 

Mini Tarts with Mascarpone and Fruits are actually easy to make and quite healthier than other dessert options.  They deliver a lot of taste and are great with SPLENDA® Granulated a perfect alternative to swap in and 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 groceries stores. Cooking time should be less than 15 minutes, news to your ears I’m sure if you’re like me and always short on time. 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.





A Red Carpet Dessert – Perfect for Watch Parties!

Don’t let the simplicity and quick preparation of this dessert fool you, it looks decadent and is fitting even for a black tie event.  Speaking of which, as a movie buff I can’t wait to host a watch party for the Big Awards Show next Sunday 2/28!  We’ll be drinking champagne, playing some games and rooting on our favorite actors and actresses, but honestly it’s more of an excuse to dress up and have a little red carpet fun of our own.  The food I prepare must match the theme and look classy throughout… got to save those stuffed nachos for another night. J  The Phyllo Dough with Masacarpone and Fruits is an easy choice not only because of the way it looks but because it is a great option for keeping calories down, something definitely on the minds of us ladies as we try to squeeze into a dress.  SPLENDA® Sweetener Products help here too as my sugar substitute to save on calories.   One more reason this is a great dish is that there’s no mess, so I don’t have to worry about ruining a nice dress, or my husband getting it all over his shirt and tie as he seems to do with most cakes, pies, truffles… (I could keep going).  





Dessert Tart with Berries

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.




When swapping sugar for SPLENDA® Sweetener Products in your own recipes, please refer to the SPLENDA® Brand measurement conversion charts. Follow SWEET SWAPS™  for recipes & tips to help you save calories all year! Click here to get Sweet SPLENDA® savings.  Think SugarSay SPLENDA®, Use SPLENDA®


5 from 1 vote
Mini Fruit Tart with Mascarpone Cream
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 6
Author: Posh Journal
  • Cups Phyllo :
  • 4 inch sheets unsweetened 17 phyllo dough store bought
  • 4 tablespoon butter or margarine melted
  • Mascarpone Cream:
  • 1 cup mascarpone cheese
  • 1/3 cup well-chilled heavy cream
  • 3 tablespoons Splenda
  • 1 tablespoon fresh lemon zest
  • 1 teaspoon vanilla extract
  • Fresh mixed berries
  • leaves Fresh mint
  1. Preheat oven to 350F
  2. Butter the insides and the rim of 2.5 to 4 inch custard or muffin cups.
  3. Place 1 sheet of phyllo on a sheet of wax paper. Brush it with butter.
  4. Cover with a second sheet of phyllo. Brush this layer with butter as well.
  5. Repeat with 2 more sheets of phyllo, ending with a layer of butter.
  6. Cut the stack of phyllo sheets into 4 x 4.5 inch square.
  7. 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.
  8. Ease in a second stack, slightly overlapping the first to cover the other half of the muffin cup.
  9. Repeat the steps to make more phyllo cups.
  10. In a bowl whisk together mascarpone, cream, fresh lemon zest, vanilla and Splenda until mixture. holds stiff peaks.
  11. Spoon mixture into shell, spreading evenly.
  12. Mound berries and mint decoratively on mascarpone cream.
  13. Serve at once or chill up to 3 hours before serving.


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  • Reply
    Feb 19, 2016 at 3:10 pm

    That looks AMAZING!!! I will have to attempt this one for sure I would like to eat this right off the page!

  • Reply
    Feb 19, 2016 at 3:52 pm

    These cups look almost too good to eat. Love the crunch and fresh fruit additions.

  • Reply
    tara pittman
    Feb 19, 2016 at 4:32 pm

    I love the fruit in these. These would make a great guilt less treat.

  • Reply
    Morgan @ Morgan Manages Mommyhood
    Feb 19, 2016 at 5:19 pm

    Yum! These look delicious!!

  • Reply
    Elizabeth O.
    Feb 19, 2016 at 5:47 pm

    You always make the most beautiful and yummy looking dishes! This one is a favorite and I’d love to be able to do it at home. I’m just not sure if it will look this good! Lol. Thanks for the recipe, it’s really delightful.

  • Reply
    Mhaan Arambulo (@momyrockinstyle)
    Feb 19, 2016 at 8:01 pm

    Oh my! That is super colorful and looks incredibly delicious!

  • Reply
    Nicole Herose Cochingco Escat
    Feb 19, 2016 at 10:08 pm

    What a nice and yummy idea 🙂 This really looks delicious. Perfect to share with friends.

  • Reply
    Ana De Jesus
    Feb 20, 2016 at 4:20 am

    What camera do you use it makes the delicious recipe look even more delectable!

  • Reply
    Terri Ramsey Beavers
    Feb 20, 2016 at 5:26 am

    These look so simple and delicious. And just too cute too. I love the flaky crust surrounding the fruit.

  • Reply
    Travel Blogger
    Feb 20, 2016 at 5:51 am

    These look so beautiful! I don’t bake with Splenda often, but I need to consider more. I would love to make these for my sister’s baby shower.

  • Reply
    Feb 20, 2016 at 7:13 am

    I’ve never heard of mascarpone before but it looks amazing! Perfect for breakfast!

  • Reply
    Claudette Esterine
    Feb 20, 2016 at 8:04 am

    That looks heavenly!!!!

  • Reply
    Feb 20, 2016 at 8:53 am

    They look beautiful! I want to make them like, NOW! But since the sweetener you used is not available where I live and I don’t want to use real sugar (trying to cut it from my diet) – do you think I could use stevia instead?

  • Reply
    Feb 20, 2016 at 8:54 am

    Yum. These look amazing – your photos are just beautiful. I’d love to give these a try, for sure. Anything with mascarpone is something I’m willing to try!

  • Reply
    Feb 20, 2016 at 5:25 pm

    Now I’m hungry! Pictures are amazing. I may have to give these a try but with sugar in the raw. Thx!

  • Reply
    Marielle Altenor
    Feb 20, 2016 at 7:43 pm

    Love the bright colors of the mini fruit tarts! The only time I have ever use mascarpone cream was for tiramisu.

  • Reply
    Feb 20, 2016 at 10:20 pm

    These are too pretty to eat! Your pictures are amazing. When I try this, I hope I can make them as beautiful.

  • Reply
    Debbie Denny
    Feb 21, 2016 at 4:57 pm

    Oh love Splenda and Phyllo. This is a good idea and recipe.

  • Reply
    Healing Tomato
    Feb 21, 2016 at 6:05 pm

    I love splenda and this Tart looks HEAVENLY!

  • Reply
    jeni hawkins
    Feb 21, 2016 at 7:20 pm

    These look awesome!!! I am going to try this!

  • Reply
    Fashionable Librarian
    Feb 22, 2016 at 9:51 am

    This is beautiful…looks like art rather than something to eat. I feel like I could just stare at this and not eat it….awesome

  • Reply
    Melissa Bernardo
    Feb 23, 2016 at 1:05 pm

    What a beautiful dessert! I want to eat my computer screen! Lol!

  • Reply
    Ayesha Heart
    Feb 25, 2016 at 9:39 am

    Oh delish! Too cute to eat 🙂 Thanks for sharing. I’m gonna try this on weekends for the kids.

  • Reply
    indigo lorae
    Feb 29, 2016 at 3:16 pm

    this looks soo good!

  • Reply
    Kristen Dixon
    Aug 12, 2016 at 5:56 am

    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!!

  • Reply
    Mohammad Obaid
    Jun 7, 2017 at 11:35 pm

    Hi Dear,
    Very nice article, keep up the good work.

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