Description
Delight in these Mini Fruit Tarts featuring buttery, tender tart shells filled with a creamy mascarpone whipped cream filling and topped with a vibrant assortment of fresh fruits. Perfect for serving at parties, gatherings, or as an elegant dessert, these bite-sized tarts combine a crisp crust with fresh, colorful flavors.
Ingredients
Tart Shells
- 2 1/2 cups all-purpose flour
- 1/4 cup confectioners’ sugar
- Pinch of salt
- 1 cup unsalted butter, cold and cut into cubes
- 3 large egg yolks
Filling
- 1 cup mascarpone cheese
- 2 teaspoons vanilla bean paste
- 1/2 cup confectioners’ sugar
- 1 cup heavy whipping cream
Topping
- Assorted fresh fruits (strawberries, blackberries, mandarin oranges, kiwi, peaches, etc.)
- Fresh mint leaves (optional garnish)
Instructions
- Prepare tart shells: Preheat the oven to 375°F (190°C) and grease 24 mini muffin cups with a cooking spray containing flour to prevent sticking.
- Mix dry ingredients: In a stand mixer bowl, whisk together the all-purpose flour, confectioners’ sugar, and a pinch of salt until combined.
- Incorporate butter: Add the cold, cubed unsalted butter to the flour mixture. Using the paddle attachment on low speed, mix until the texture resembles coarse sand, about a few minutes.
- Add egg yolks: Incorporate the three egg yolks into the mixture and mix just until evenly combined, being careful not to over-mix to maintain a tender crust.
- Shape dough: Divide the dough into 24 equal portions, roughly a tablespoon each, and roll each into a ball between your palms.
- Form tart shells: Press each dough ball evenly into the bottom and up the sides of the prepared mini muffin cups using your fingers or a tart tamper, ensuring uniform coverage. Use a fork to lightly score the bottoms of the tart shells to prevent bubbling during baking.
- Bake shells: Place the tart shell tray in the preheated oven and bake for 12 to 15 minutes, or until the edges turn golden brown.
- Cool shells: Allow the tarts to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare filling: In a mixing bowl, beat the mascarpone cheese, confectioners’ sugar, and vanilla bean paste together on medium speed until smooth and creamy.
- Whip cream: In a separate bowl, whip the heavy cream until stiff peaks form.
- Combine filling: Gently fold the whipped cream into the mascarpone mixture to create a light, fluffy filling.
- Chill mixture: Cover the filling tightly and refrigerate until the tart shells have cooled to room temperature.
- Fill tart shells: Once cooled, pipe or spoon the filling into each tart shell, filling to the edges.
- Top tarts: Slice assorted fresh fruits and arrange them attractively on top of each filled tart. Garnish with fresh mint leaves if desired.
Notes
- Use cold butter to achieve a flaky, tender crust texture.
- Don’t overmix dough after adding egg yolks to avoid tough tart shells.
- Score tart bottoms with a fork to prevent air bubbles during baking.
- Chill filling before assembling to help it set nicely in the tart shells.
- Choose a variety of fresh, colorful fruits for an appealing topping.
- The tarts are best served the same day but can be stored refrigerated for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
