How To Make Mini Fruit Tarts
Try on these mini fruits for a simple summer dessert that looks as good as it tastes. The filling is made of mascarpone, cream, and fresh fruit.
Ingredients
- 1¼cupsflour
- ⅔cuppowdered sugar
- ¾cupbutter,cut into small pieces
- fruit of choice
For the Filling:
- ½cupheavy cream
- ½cupmascarpone
- 2tbsppowdered sugar
- 1tspvanilla
Instructions
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Heat oven to 350 degrees F. Spray a mini muffin pan with non-stick cooking spray.
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In a food processor pulse together the flour and powdered sugar, add butter gradually and pulse util the dough begins to hold together.
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Scoop into 1 tablespoon size balls, flatten into a disc, and then press firmly into the muffin tins (dough will come up the sides).
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Repeat with the remaining dough. Bake tart shells for 15 minutes. (Half way through press centers down with back end of measuring spoon). Cool in pan for 5 minutes and then move to a rack.
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Make the filling by beating the cream, mascarpone, sugar, and vanilla until there are stiff peaks.
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Spoon or pipe filling into the cooled shells. Refrigerate until ready to serve and top with fruit right before. Enjoy!
Nutrition
- Calories: 185.96kcal
- Fat: 13.92g
- Saturated Fat: 8.57g
- Trans Fat: 0.35g
- Monounsaturated Fat: 3.65g
- Polyunsaturated Fat: 0.57g
- Carbohydrates: 13.98g
- Fiber: 0.26g
- Sugar: 6.37g
- Protein: 1.67g
- Cholesterol: 40.90mg
- Sodium: 30.34mg
- Calcium: 15.92mg
- Potassium: 28.92mg
- Iron: 0.15mg
- Vitamin A: 129.43µg
- Vitamin C: 0.04mg
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