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Mini Strawberry-Pistachio Mascarpone Tarts

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Mini Strawberry-Pistachio Mascarpone Tarts
  • Prep Time 35 min
  • Total Time 35 min
  • Servings 8
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These fruity mini tarts combine mascarpone cheese, vanilla bean seeds, fresh strawberries and roasted pistachio nuts in one simple yet elegant treat.

Ingredients

1
Pillsbury™ refrigerated pie crust, softened as directed on box
1
container (8 oz) mascarpone cheese
3
tablespoons sugar
Seeds from 1/2 vanilla bean
5
tablespoons strawberry jam
3/4
lb strawberries, hulled and thinly sliced
1
tablespoon chopped roasted pistachio nuts

Directions

  • 1 Heat oven to 450°F. Unroll pie crust on work surface. Roll crust out slightly to 13 inches; cut into 8 (4-inch) rounds (reroll scraps, and cut out remaining rounds if necessary). Place rounds on ungreased cookie sheet. Use fork to poke holes all over dough rounds. Discard scraps.
  • 2 Bake 6 to 8 minutes or until tarts are golden and baked through. Cool completely on cooling rack.
  • 3 Meanwhile, in medium bowl, beat mascarpone cheese, 2 tablespoons of the sugar and the vanilla bean seeds with electric mixer on medium speed until combined. Spread 2 tablespoons mascarpone mixture on top of each fully cooled tart. Place jam in small bowl; stir until smooth. Spread about 2 teaspoons jam on top of each. Arrange strawberries in decorative pattern on top of each.
  • 4 Sprinkle with remaining 1 tablespoon sugar, then chopped pistachio nuts. Serve immediately.
Tips  

Swap mascarpone cheese for 1 package (8 oz) cream cheese, softened, if desired.

Poking holes all over pie crust before baking keeps crust from puffing up too much in oven.

Nutrition Information 
No nutrition information available for this recipe
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