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.
Terri Ramsey Beavers
These look so simple and delicious. And just too cute too. I love the flaky crust surrounding the fruit.
TB
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.
Heather
I've never heard of mascarpone before but it looks amazing! Perfect for breakfast!
Claudette Esterine
That looks heavenly!!!!
Katarzyna
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?
Jeanine
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!
KHB
Now I'm hungry! Pictures are amazing. I may have to give these a try but with sugar in the raw. Thx!
Marielle Altenor
Love the bright colors of the mini fruit tarts! The only time I have ever use mascarpone cream was for tiramisu.