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

Yield: 8 servings
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Frozen puff pastry shells are filled with a blend of mascarpone cheese and heavy cream - similar to pastry cream with none of the work.


  • 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


  1. Prepare the frozen puff pastry shells according to the package directions. After they have baked, set them aside to cool on a wire rack.
  2. In a medium bowl, beat the mascarpone, cream, sugar and triple sec until smooth.
  3. Fill each cooled pastry shell with the mascarpone mixture - you can use a pastry bag or a spoon.
  4. 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.
  5. Garnish with fresh mint and serve immediately or chill slightly in the refrigerator.