Description
A festive and customizable dessert featuring buttery mini tart shells, creamy mascarpone filling, and a rainbow of fresh fruit. Perfect for Galentine’s Day, brunches, or any celebration with friends.
Ingredients
Scale
- 1 cup all-purpose flour (140g)
- 1/4 cup powdered sugar (30g)
- 6 tbsp unsalted butter, cold and cubed (85g)
- 1 large egg yolk
- Pinch of salt
- 1–2 tbsp ice water (as needed)
- 4 oz mascarpone cheese, softened (113g)
- 1/2 cup heavy whipping cream (120ml)
- 1/4 cup powdered sugar, sifted (30g)
- 1 tsp pure vanilla extract
- 1 cup fresh strawberries, sliced
- 2 small kiwi, peeled and sliced
- 1/2 cup raspberries
- 1/2 cup blueberries
- 1/2 cup mandarin orange segments
- Optional: blackberries, mango, or pomegranate arils
- 2 tbsp apricot jam, warmed and strained (optional glaze)
- or 1 tbsp honey, thinned with a bit of water (optional glaze)
Instructions
- Make the Tart Shells: In a medium bowl, whisk together flour, powdered sugar, and salt. Add cold, cubed butter and cut into the dry ingredients until the mixture resembles coarse sand with pea-sized bits of butter. Add egg yolk and mix just until a dough forms; add ice water, 1 tsp at a time, if needed. Knead gently, flatten into a disk, wrap in plastic, and chill for 15 minutes.
- Shape and Bake the Shells: Preheat oven to 350°F (175°C). Roll dough out on a lightly floured surface to 1/8-inch thickness. Cut circles with a 2-3 inch cutter and press into greased mini tart pans or mini muffin tin. Prick bottoms with a fork. Bake for 10-12 minutes until golden brown and crisp. Cool completely before removing from pans.
- Prepare the Creamy Filling: In a large bowl, combine mascarpone, cold heavy cream, powdered sugar, and vanilla. Beat with an electric mixer on medium-high until fluffy, smooth, and soft peaks form (about 2-3 minutes). Chill until ready to use.
- Slice and Prep the Fruit: Wash and dry all fruit. Slice strawberries and kiwi thinly. Peel mandarins and separate segments. Leave raspberries and blueberries whole. Pat fruit dry with a paper towel.
- Assemble the Mini Tarts: Spoon or pipe 1-2 teaspoons of creamy filling into each cooled tart shell. Smooth with an offset spatula or spoon. Top with sliced fruit, arranging artfully.
- Glaze for Shine (Optional): Warm apricot jam (or honey with water) in the microwave for 10-15 seconds. Strain if needed. Brush lightly over the fruit with a pastry brush for a glossy finish.
- Build Your Tart Board: Arrange finished tarts on a large board or platter. Fill gaps with extra berries, edible flowers, or mint leaves. Serve immediately for best texture.
Notes
For gluten-free, use a 1:1 GF flour blend or store-bought GF shells. For dairy-free, swap mascarpone and cream for plant-based alternatives. Bake shells ahead and assemble just before serving to avoid soggy crusts. Pat fruit dry before topping. Customize with seasonal fruit or add nuts for crunch.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 mini tart
- Calories: 120
- Sugar: 7
- Sodium: 40
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 12
- Fiber: 1
- Protein: 2
Keywords: mini fruit tart, Galentine's Day dessert, mascarpone tart, brunch dessert, easy tart recipe, fruit tart board, party dessert, customizable dessert