When you want a dessert that looks impressive but is secretly easy to make, mascarpone tarts are the perfect choice. With a buttery tart shell, a silky mascarpone filling, and a colorful topping of fresh fruits, they strike the balance between creamy indulgence and refreshing lightness. They’re elegant enough for dinner parties yet simple enough for a weekend treat.
Why This Recipe Works
Mascarpone cheese creates a rich, velvety filling that isn’t overly sweet, making it the perfect base for seasonal fruits. Pair it with a crisp pastry shell, and you’ve got a dessert that’s as beautiful as it is delicious. The fresh fruits add natural sweetness, color, and texture, turning these tarts into little edible works of art.
Tips for Perfect Tarts
- Chill the pastry: Cold pastry bakes flakier, so don’t skip the resting time.
- Make ahead: Bake the tart shells a day in advance and store in an airtight container. Fill just before serving.
- Seasonal fruits: Use whatever’s in season—berries in summer, figs and plums in autumn, or even citrus segments in winter.
- Sweetness to taste: Adjust the sugar in the mascarpone filling depending on how sweet your fruit is.
- Mini or large: You can make one big tart to slice or small individual ones—both work beautifully.
Frequently Asked Questions
Can I make these tarts ahead of time?
Yes! You can bake the tart shells a day or two in advance and keep them in an airtight container. Fill with mascarpone cream and add fruit just before serving for the freshest result.
Can I use ready-made pastry cases?
Absolutely. Using store-bought tart shells makes this recipe even quicker while still looking impressive.
Can I make one large tart instead of mini ones?
Yes—just press the dough into a larger tart tin and increase the baking time slightly until the shell is golden.
How do I stop the fruit from drying out?
Brushing the fruit with a little honey or clear apricot glaze helps keep it shiny and fresh for longer.
Can I swap mascarpone for cream cheese?
You can, but mascarpone is richer and smoother. If using cream cheese, add a little extra sugar to balance its tanginess.
How long will they keep?
Once filled, the tarts are best enjoyed the same day. However, leftovers can be stored in the fridge for up to 1 day.
Mascarpone Tarts
Ingredients
Tarts
- 100 g icing sugar
- 120 g butter (cold)
- 240 g plain flour
- 2 egg yolks
- pinch of salt
Cream Cheese Filling
- 250 g cream cheese
- 200 g double cream
- 70 g granulated sugar
- vanilla
Toppings
- 500 g fresh fruits
- fresh/ dried edible flowers (optional)
Instructions
- Add sugar, butter and flour into mixing bowl and rub together until you get breadcrumbs like texture. Add egg yolks into the mixture and mix until you get a dough, wrap in a foil and leave it in the fridge for about 20 mins.
- Pre-heat your oven to 160ºC.In the mean time prepare your tart tins, grease with butter and sift with flour. Once your dough is rested roll it out. You can cut out circles using cookie or scone cutter to make it easier to fill the tins. Once filled, pierce the bottoms with fork and bake for about 20 mins until golden brown. let cool down completely.
- Add mascarpone, double cream and vanilla into a mixing bowl and whisk everything together until thickens. Do not over mix. Fill your piping bag and fill cooled tarts. Top your mini tarts with fresh fruit and fresh or dried edible flowers.
Leave a Reply