Description
These Mini Strawberry-Pistachio Mascarpone Tarts are a delightful combination of creamy mascarpone cheese, crunchy pistachios, and fresh, juicy strawberries. Perfectly sized for individual servings, these tarts make a stunning dessert for any occasion.
Ingredients
Scale
For the crust:
- 1 ¼ cups all-purpose flour
- ½ cup unsalted butter, cold and cubed
- 2 tbsp granulated sugar
- 1 egg yolk
- 1–2 tbsp cold water
For the filling:
- 1 cup mascarpone cheese, softened
- ½ cup heavy cream
- ¼ cup powdered sugar
- ½ tsp vanilla extract
- 2 tbsp pistachios, finely chopped (plus extra for garnish)
For the topping:
- 6–8 fresh strawberries, sliced
- Chopped pistachios for garnish
- Honey or strawberry jam (optional, for drizzling)
Instructions
- Prepare the crust: In a food processor, combine the flour, sugar, and cold butter. Pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse again until combined. Slowly add cold water, 1 tablespoon at a time, until the dough comes together.
- Chill the dough: Turn the dough out onto a lightly floured surface, form it into a disc, and wrap it in plastic wrap. Refrigerate for at least 30 minutes to chill.
- Preheat the oven: Preheat your oven to 350°F (175°C). Lightly grease a mini tart pan or tartlet pans.
- Roll out the dough: After chilling, roll the dough out to about ⅛ inch thickness. Use a cookie cutter or the tart pan to cut out small circles and press them into the tart pans, forming a crust along the sides.
- Bake the crusts: Place parchment paper over the dough in each tart pan and fill with pie weights or dried beans. Bake for 10-12 minutes, until the crusts are golden brown. Remove from the oven and cool completely.
- Prepare the filling: While the crusts cool, beat together the mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until smooth and fluffy.
- Assemble the tarts: Once the crusts have cooled, spoon or pipe the mascarpone filling into each tart shell. Top with fresh strawberry slices and chopped pistachios for garnish.
- Finish and serve: If desired, drizzle with a little honey or warmed strawberry jam for extra sweetness and shine. Serve and enjoy!
Notes
- If you don’t have mini tart pans, you can use a regular tart pan or even individual muffin tins.
- These tarts can be made ahead of time by preparing the crust and filling separately and assembling just before serving.
- You can substitute other berries (like raspberries or blueberries) in place of strawberries, depending on what’s in season.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 mini tart
- Calories: 220
- Sugar: 14g
- Sodium: 60mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg