Description
These Mini Strawberry-Pistachio Mascarpone Tarts are delightful bite-sized desserts featuring a buttery, crisp crust filled with a smooth and fluffy mascarpone cream. Topped with fresh strawberries and crunchy pistachios, they offer a perfect balance of textures and flavors, ideal for special occasions or elegant gatherings.
Ingredients
Scale
For the Tart 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 Mascarpone Filling
- 1 cup mascarpone cheese, softened
- ½ cup heavy cream
- ¼ cup powdered sugar
- ½ tsp vanilla extract
For the Topping and Garnish
- 2 tbsp pistachios, finely chopped (plus extra for garnish)
- 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 all-purpose flour, granulated sugar, and cold cubed unsalted butter. Pulse until the mixture resembles coarse crumbs. Add the egg yolk and pulse again until incorporated. Slowly add cold water one tablespoon at a time, pulsing after each addition, until the dough just comes together.
- Chill the dough: Transfer the dough onto a lightly floured surface and shape it into a disc. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes to firm up the dough.
- Preheat the oven and prepare tart pans: Preheat your oven to 350°F (175°C). Lightly grease mini tart pans or tartlet pans to prevent sticking.
- Roll out the dough: After chilling, roll the dough out to approximately ⅛ inch thickness on a floured surface. Use a cookie cutter or the tart pan itself to cut out small circles. Press each circle gently into the tart pans to form the crusts with sides.
- Bake the crusts: Line each tart shell with parchment paper and fill with pie weights or dried beans to keep the shape during baking. Bake for 10-12 minutes until the crusts turn golden brown. Remove from oven and allow them to cool completely before removing the weights and parchment.
- Prepare the mascarpone filling: While the crusts cool, in a mixing bowl, beat together the softened mascarpone cheese, heavy cream, powdered sugar, and vanilla extract using an electric mixer or whisk until the mixture becomes smooth, fluffy, and holds soft peaks.
- Assemble the tarts: Spoon or pipe the mascarpone filling evenly into each cooled tart shell. Arrange fresh sliced strawberries on top, then sprinkle with finely chopped pistachios for a crunchy contrast.
- Finish and serve: Optionally, drizzle a thin layer of honey or warmed strawberry jam over the strawberries to add shine and a hint of extra sweetness. Serve immediately and enjoy these elegant mini tarts.
Notes
- Ensure the butter is cold to achieve a flaky crust texture.
- Pie weights or dried beans help prevent the crust from puffing up while baking.
- You can prepare the crust and filling ahead of time and assemble just before serving.
- For a gluten-free variation, substitute all-purpose flour with a gluten-free flour blend suitable for baking.
- Keep mascarpone and heavy cream chilled until ready to use for optimal whipping results.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
