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.
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.
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.
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.
Mini Fruit Tart with Mascarpone Cream
- 1 Phyllo dough, (store-bought)
- 4 tbsp butter , (melted)
- 1 cup mascarpone cheese
- ⅓ cup well-chilled heavy cream
- 3 tbsp Splenda , (or regular sugar)
- 1 tbsp fresh lemon zest
- 1 tsp vanilla extract
- fresh mixed berries
- fresh mint
- Preheat oven to 350F.
- 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 square.
- 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.
- In a bowl whisk together mascarpone, cream, fresh lemon zest, vanilla, and sugar or sweeteners of your choice until mixture holds stiff peaks. Spoon mixture into shell, spreading evenly.
- Mound berries and mint decoratively on mascarpone cream.
- Serve at once or chill up to 3 hours before serving.