Quick & Creamy Mini Strawberry-Pistachio Mascarpone Tarts Recipe

Sweet strawberries and creamy mascarpone dance together in these mini strawberry-pistachio mascarpone tarts that promise pure indulgence.

Delicate pastry shells cradle a luxurious filling bursting with vibrant flavors.

Nutty pistachios add unexpected crunch and depth to each delightful bite.

Mediterranean ingredients merge in a spectacular dessert that feels both elegant and approachable.

Soft mascarpone creates a silky backdrop for bright, juicy berries.

Elegant yet simple, these miniature treats work magic at dinner parties or quiet weekend afternoons.

Strawberry Pistachio Tarts With Mascarpone That Look as Good as They Taste

• Quick and Easy Dessert: Master these mini tarts in under an hour with minimal baking skills required.
• Texture Sensation: Enjoy the delightful contrast between the crisp, buttery tart shell and the creamy, smooth mascarpone filling that melts in your mouth.
• Stunning Presentation: Impress guests with elegant, individual tarts that look like they came straight from a professional bakery, featuring vibrant strawberries and crunchy pistachios.
• Customizable Crowd-Pleaser: Swap fruits or nuts to match seasonal availability or personal preferences, making these tarts perfect for dinner parties, brunches, or spontaneous sweet cravings.

Strawberry-Pistachio Mascarpone Tarts: Ingredient Collection

• All-Purpose Flour, Powdered Sugar: Classic base with delicate sweetness for a tender crust.
• Cold Butter: Essential for creating flaky, rich pastry texture.
• Egg Yolk: Helps bind ingredients and adds richness to the dough.
• Ice Water: Ensures proper dough consistency without overworking.

• Mascarpone Cheese: Creamy Italian cheese providing smooth, luxurious base.
• Powdered Sugar: Adds subtle sweetness to filling.
• Vanilla Extract: Provides warm, classic flavor enhancement.
• Almond Extract: Optional ingredient for deeper nutty undertone.
• Heavy Cream: Creates light, airy texture when whipped.

• Fresh Strawberries: Bright, sweet fruit that adds color and freshness.
• Pistachios: Crunchy green nuts offering textural contrast.
• Honey, Strawberry Glaze: Optional finishing touches for added shine and sweetness.

Strawberry Pistachio Tart Instructions, Mini Style

Step 1: Create Buttery Pastry Dough

Grab your food processor and toss in flour and powdered sugar.

Drop in cold butter and pulse until the mixture looks like rough sandy crumbs.

Add egg yolk and pulse again.

Slowly introduce ice water, one tablespoon at a time, until the dough just barely holds together.

Shape the dough into a smooth disc, wrap in plastic, and chill in the refrigerator for a minimum of 30 minutes.

Step 2: Shape and Bake Delicate Tart Shells

Warm up the oven to 350°F.

Roll out the chilled dough on a flour-dusted surface until it’s paper-thin.

Cut circular shapes slightly larger than your tart molds.

Gently press dough into each mold, trimming excess edges.

Poke fork holes in the bottom.

Line with parchment paper and fill with pie weights or dried beans.

Bake for 12-15 minutes until golden and crisp.

Let shells cool completely.

Step 3: Whip Creamy Mascarpone Filling

• Mascarpone cheese
• Powdered sugar
• Vanilla extract
• Almond extract

Whip heavy cream in a separate bowl until stiff peaks form.

Carefully fold whipped cream into mascarpone mixture until smooth and light.

Step 4: Construct Elegant Tart Masterpieces

Spoon or pipe mascarpone filling into cooled tart shells.

Artfully arrange sliced strawberries on top.

Sprinkle chopped pistachios for a delightful nutty crunch.

Step 5: Add Gorgeous Final Flourishes

Optional: Drizzle honey or brush with strawberry glaze to enhance shine and sweetness.

Tart Assembly Tips for Mini Strawberry Pistachio Magic

• Refrigerate the pastry dough for at least 30 minutes to prevent shrinkage and ensure a flaky, tender crust that holds its shape perfectly during baking.
• Prick the tart shell bases with a fork and use pie weights to keep the shells crisp and prevent them from puffing up during blind baking.
• Beat heavy cream until stiff peaks form, which creates a light, airy texture when folded into the mascarpone mixture for a silky smooth filling.
• Arrange strawberry slices in a circular or fan pattern for an elegant presentation, and sprinkle chopped pistachios strategically for both visual appeal and textural contrast.
• Swap regular flour with gluten-free flour blend and use dairy-free alternatives like coconut cream to make the tarts suitable for various dietary restrictions.

Store Strawberry-Pistachio Mascarpone Tarts

• Store tarts in an airtight container within the refrigerator for up to 3 days. Separate layers with parchment paper to prevent sticking and maintain delicate shell texture.
• Cover tarts loosely with plastic wrap to prevent moisture buildup and protect the filling from absorbing other refrigerator odors.
• Bring refrigerated tarts to room temperature for 15-20 minutes before serving to restore optimal flavor and texture. Avoid microwaving, which can make pastry shells soggy.
• Wrap individual tarts tightly in plastic wrap and aluminum foil. Freeze up to 2 weeks. Thaw overnight in the refrigerator before serving for best results.

What to Pair with Strawberry-Pistachio Mascarpone Tarts

• Select Crisp White Wine: Choose a Moscato d'Asti or Riesling with light sweetness that matches the strawberry's fruity profile and balances the rich mascarpone filling.
• Brew Herbal Tea Companion: Steep chamomile or lavender tea to provide a delicate, floral counterpoint that enhances the tart's subtle almond and vanilla notes.
• Match Fresh Beverage Accent: Serve a chilled sparkling rosé that mirrors the strawberry's brightness and cuts through the creamy mascarpone with elegant effervescence.
• Elevate Dessert Pairing: Offer a small scoop of pistachio gelato alongside the tart to amplify the nutty undertones and create a harmonious texture contrast.

Strawberry Pistachio Tarts with Mini Twists

• Gluten-Free Variation: Replace wheat flour with a gluten-free blend made from almond and rice flour. Ensure all ingredients like vanilla extract are certified gluten-free.
• Vegan Strawberry Tart: Swap mascarpone with cashew cream cheese. Use coconut whipped cream instead of heavy cream. Replace butter with cold coconut oil or vegan margarine for the tart shell.
• Low-Sugar Option: Substitute powdered sugar with monk fruit sweetener or stevia. Use fresh strawberries without additional glaze and reduce sugar content in the mascarpone filling. Add extra chopped pistachios for natural sweetness.
• Dairy-Free Adaptation: Use almond-based cream cheese alternative. Replace heavy cream with coconut cream. Select plant-based butter for the tart shell to maintain a creamy texture while eliminating dairy products.

FAQs

• Can I make the tart shells ahead of time?

Yes, you can prepare the tart shells up to 2 days in advance. After baking, store them in an airtight container at room temperature until you’re ready to fill them.

• Do I need special equipment to make these tarts?

You’ll need a food processor for the dough, tart molds, and a mixer or whisk for whipping cream. If you don’t have tart molds, you can use a muffin tin as an alternative.

• How do I prevent the mascarpone filling from being too runny?

Make sure to whip the heavy cream until stiff peaks form and fold it gently into the mascarpone mixture. Chill the filling for 30 minutes before piping can also help it set better.

• Are there any substitutions for pistachios?

You can replace pistachios with sliced almonds, chopped walnuts, or skip the nuts entirely if you have allergies or prefer a nut-free version.

Mini Strawberry-Pistachio Mascarpone Tarts Recipe

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4.6 from 16 reviews

• Total Time: 45 minutes
• Yield: 12 1x

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Description

Delightful Mini Strawberry-Pistachio Mascarpone Tarts merge Italian elegance with summer’s sweetest flavors. Creamy mascarpone, fresh strawberries, and crushed pistachios create a sophisticated dessert you’ll savor bite by delectable bite.

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Ingredients

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Tart Shells:

• 1 1/4 cups (156 grams) all-purpose flour
• 1/4 cup (30 grams) powdered sugar
• 1/2 cup (113 grams) unsalted butter, cold and cubed
• 1 egg yolk
• 23 tablespoons (345 milliliters) ice-cold water

Main Ingredients:

• 8 ounces (226 grams) mascarpone cheese, softened
• 1/3 cup (80 milliliters) heavy whipping cream

Finishing and Flavor Ingredients:

• 1/4 cup (30 grams) powdered sugar
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon almond extract (optional)
• 1 cup fresh strawberries, sliced
• 1/3 cup (40 grams) shelled pistachios, finely chopped
• 2 tablespoons (30 milliliters) honey or strawberry glaze (optional)

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Instructions

1. Craft a delicate pastry dough by pulsing flour and powdered sugar in a food processor. Incorporate cold butter until the mixture resembles coarse sandy texture. Introduce egg yolk and pulse, gradually adding ice water until the dough coheres. Form into a compact disc, encase in plastic wrap, and chill for minimum 30 minutes to relax the gluten.
2. Heat the oven to 350°F (175°C). Gently roll the chilled dough on a flour-dusted surface to paper-thin consistency. Carefully cut circles matching tart mold dimensions, pressing dough into each mold with precision. Trim excess edges and perforate bottoms with fork taps. Line with parchment and weight with ceramic beads or dried legumes to prevent rising.
3. Bake tart shells until achieving a golden amber hue, approximately 12-15 minutes. Allow complete cooling on a wire rack to maintain crisp structure.
4. Whip mascarpone cheese with powdered sugar, vanilla, and optional almond extract until silky smooth. In a separate vessel, whip heavy cream to stiff, cloud-like peaks. Delicately fold whipped cream into mascarpone mixture, maintaining airy volume.
5. Fill each cooled tart shell generously with mascarpone cream, creating elegant swirls or smooth surfaces. Artfully arrange fresh strawberry slices atop the cream, creating visual intrigue.
6. Garnish with finely chopped pistachios, providing textural contrast. Optional: Drizzle with golden honey or brush with translucent strawberry glaze for enhanced luster and sweetness.

Notes

• Chill the dough thoroughly to prevent shrinkage and maintain a crisp texture during baking.
• Use room temperature mascarpone for smoother, lump-free filling that blends easily with whipped cream.
• Toast pistachios briefly to enhance their nutty flavor and add extra depth to the tart’s overall taste profile.
• use gluten-free flour for a celiac-friendly version or dairy-free alternatives for a vegan adaptation.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 12
• Calories: 212
• Sugar: 6 g
• Sodium: 45 mg
• Fat: 14 g
• Saturated Fat: 8 g
• Unsaturated Fat: 5 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 35 mg