Mini Fruit Tart
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.
Ingredients:
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
Directions:
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.
Kiwi Mini Fruit Tart
Source: adapted from Bell’ alimento
My Danish Kitchen 
Oh these are so cute! I used to love mandarin oranges as a little kid and who doesn’t love fresh kiwi! Thanks
Hey! I wanted to try a version of this for a while now. I was unable to find the small tart shells and too lazy to make them. Where did you find them? My local associated supermarket only had big ones. Looks so pretty 🙂
They carry them at two local supermarkets here, Fresh Market and I did also see them at Farm Fresh one time. Hope you can find some, they are very convenient.
What gorgeous little treats!
Those tarts are beautiful! I have a bucket of marscapone in the fridge as we speak that needs to be used up. And mixing it with amaretto? Yum!
These are gorgeous! And they look delicious. I love fruit tarts.
I love the filling idea! And thank you for the glaze technique, I had never heard of that!
Sweet little tarts, love the filling and the possibilities for fruit are endless:-)
What a beautiful Tart! I love Kiwi and looks yummy! I bet it will work with peach, too 🙂
I never thought of peaches, what a great idea.
Mascarpone, amaretto, mandarines..it’s all I can do not to lick the screen! these look yummy!
What beauties! I do not have the courage to make tarts but could smear my whole face with Mascarpone! And if someone else made the tarts, I would probably top them with raspberries- my favorites! Great post!
LOL the new and improved Mascarpone facial, great idea.
either filling would be wonderful with those gorgeous little tarts!! they are just perfect!!
These are beautiful, makes me hungry, plus of course I love mascarpone and amaretto. Great combinations.
lovely tarts so many possibilities of fruit to try
I love fruit tarts. Great recipe.