Mini Fruit Tarts

By srumbel

But I do make these mini fruit tarts all the time. You get all the deliciousness without any of the stress of making a tart that looks pretty. Mini tarts are adorable no matter what. Plus, you can use whatever fruit you have at home. I love using raspberries, blackberries, and kiwi, but using strawberries and blueberries would make these perfect for a patriotic celebration.
The best part, you don’t need any fancy tart pans to make these mini fruit tarts, and they only take minute to get together
from lilluna.com

Ingredients

• For the crust -
• 1 cup flour
• 1/2 cup powdered sugar
• 1 stick of butter, cut in small pieces
• For the filling -
• 1/2 cup heavy cream
• 1/2 cup mascarpone
• 2 Tbsp powdered sugar
• 1 tsp vanilla
• fruit for topping

Preparation

Step 1

Heat oven to 350 degrees.
Spray a mini muffin pan with non-stick cooking spray.
In a food processor pulse together the flour and powdered sugar, add butter gradually and pulse util the dough begins to hold together.
Scoop into 1 Tbsp size balls, flatten into a disc, and then press firmly into the muffin tins (dough will come up the sides).
Repeat with the remaining dough.
Bake tart shells for 15 minutes.
Cool in pan for 5 minutes and then move to a rack.
Make sure the tart shells are completely cool before filling.

To make the filling -

Beat the cream, mascarpone, sugar, and vanilla until you have stiff peaks.
Spoon or pipe filing into the cooled shells and then top with fruit

Serves: 16 tarts

If you don’t have a mini muffin pan, the tarts can be made in a standard size muffin pan. Increase the baking time to 18 -20 minutes. You should get about 6-8 tarts.