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Mini Mascarpone Fruit Tarts

These individual fruit tarts couldn't be any easier to prepare. Mascarpone cheese and heavy cream combine to create a filling with a rich, creamy quality that's similar to pastry cream, but with none of the work.

Mini Mascarpone Fruit Tarts

Mini Mascarpone Fruit Tarts

  • Ingredients:
  • 8 frozen puff pastry shells
  • 1 container (8-ounce) mascarpone cheese
  • 1/3 cup heavy cream
  • 1/4 cup sugar
  • 1 tablespoon triple sec
  • Fresh raspberries
  • 1 kiwi, peeled & sliced

Preparation:
Prepare the frozen puff pastry shells according to the package directions. After they have baked, set them aside to cool on a wire rack.

In a medium bowl, beat the mascarpone, cream, sugar and triple sec until smooth.

Fill each cooled pastry shell with the mascarpone mixture - you can use a pastry bag or a spoon.

To top the pastry shells, take a kiwi slice and cut it into quarters. Arrange the pieces in a pinwheel pattern and place a fresh raspberry in the center.

Garnish with fresh mint and serve immediately or chill slightly in the refrigerator.

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