Ingredients
Scale
- Pre-made tart shells or homemade shortcrust pastry
- 8 ounces (225g) mascarpone cheese
- 1 cup (240ml) heavy cream
- 1/4 cup (30g) powdered sugar
- 1 teaspoon vanilla extract
- Strawberries
- Raspberries
- Blueberries
- Blackberries
- Kiwis
- Edible flowers (optional)
- 2 tablespoons apricot jam (optional, for glaze)
- Lemon zest (optional)
Instructions
- If using pre-made tart shells, bake according to package instructions and let cool. For homemade shells, roll out shortcrust pastry, press into mini tart pans, blind bake at 375°F (190°C) until golden (about 10 minutes), then cool.
- In a mixing bowl, whip together mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and fluffy.
- Wash and prepare fruit by slicing larger items like strawberries and kiwis; leave smaller berries whole.
- Spoon or pipe the mascarpone cream into each cooled tart shell. Arrange the prepared fruit on top attractively.
- Optionally glaze with warmed apricot jam brushed over the fruit for shine.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 215
- Sugar: 12g
- Sodium: 50mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg