These Mini Fruit Tarts are not completely homemade. As a matter of fact, they are a quick and easy dessert to put together when you don’t have the time to make a homemade tart shell. I found these handy-dandy, pre-made, ready-to-fill sweet tart shells at the store. I was intrigued and thought they could come in handy should the occasion arise, and it did. When we had company visiting and I already had a lot on my plate, these little tarts saved me quite a bit of time. And I love fruit tarts! Now this filling is very different from the filling I used in my Fresh Fruit Tart with Vanilla Pastry Cream. The two taste nothing alike. When you make this Mascapone filling, start with just 1 tablespoon of Amaretto and taste it since the Amaretto can sometimes get to be a little overpowering, and then add more according to your taste. I hope you enjoy this beautiful little summer dessert.
3 egg yolks
2 tablespoon sugar
8 oz. Mascarpone cheese (1 container)
1/2 teaspoon pure vanilla extract
1 to 2 tablespoon Amaretto
fruit – Kiwi and Mandarin
package of ready-to-fill sweet tart shells
Apple jelly – for glaze
In a mixing bowl add egg yolks and sugar and mix on high-speed until mixture is light yellow and creamy (about 4-5 minutes). Add Mascarpone cheese and mix well. Add vanilla extract and 1 tablespoon of Amaretto. Taste the mixture and add more Amaretto according to taste.
Line up ready-to-fill tart shells on a baking sheet and fill with Mascapone cream mixture. Spread mixture evenly and place in refrigerator to let cream set up for 1 hour.
Drain liquid from the Mandarin’s and place them on a paper towel to soak up excess liquid. You do not want your fruit wet when you place them onto the filling. Peel and slice Kiwi fruit, if very moist pat dry with a paper towel. Take out filled tart shells from refrigerator and arrange fruit in a circle on top of cream filling. Place some Apple jelly in a microwave safe bowl and heat jelly in the microwave until melted and smooth. Heat in 10 second increments for approximately 1-2 minutes depending on how much you need. Once Apple jelly is melted, use as a glaze and brush onto the arranged fruit on the filled tart shells. It will give your tarts a beautiful shine. Enjoy.
Source: adapted from Bell’ alimento