Description
These Mini Strawberry-Pistachio Mascarpone Tarts are delightful bite-sized desserts featuring a buttery pie crust base topped with creamy mascarpone, sweet strawberry jam, fresh sliced strawberries, and a crunchy sprinkle of roasted pistachios. Perfect for elegant gatherings or casual treat times, these tarts combine fresh flavors and textures in just 35 minutes.
Ingredients
Scale
Crust
- 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
Mascarpone Filling
- 1 container (8 oz) mascarpone cheese
- 3 tablespoons sugar, divided
- Seeds from 1/2 vanilla bean
Toppings
- 5 tablespoons strawberry jam
- 3/4 lb strawberries, hulled and thinly sliced
- 1 tablespoon chopped roasted pistachio nuts
Instructions
- Prepare the Crust: Heat oven to 450°F. Unroll pie crust on a work surface and roll out slightly to a 13-inch diameter. Cut the crust into 8 (4-inch) rounds. Reroll scraps if necessary to cut out additional rounds. Place the rounds on an ungreased cookie sheet and use a fork to poke holes all over each dough round. Discard any leftover scraps not used.
- Bake the Crust: Bake the crust rounds for 6 to 8 minutes or until they are golden and baked through. Remove from the oven and allow them to cool completely on a cooling rack before adding fillings.
- Make and Spread Mascarpone Filling: While the crusts bake and cool, beat mascarpone cheese, 2 tablespoons of sugar, and the vanilla bean seeds in a medium bowl using an electric mixer on medium speed until well combined. Spread about 2 tablespoons of the mascarpone mixture on top of each cooled tart shell.
- Prepare and Add Jam and Strawberries: Place the strawberry jam in a small bowl and stir until smooth. Spread about 2 teaspoons of jam on top of the mascarpone layer on each tart. Then, arrange the thinly sliced strawberries in a decorative pattern over the jam.
- Finish and Serve: Sprinkle the tops of the tarts with the remaining 1 tablespoon sugar and the chopped roasted pistachio nuts. Serve the tarts immediately for the best texture and freshness.
Notes
- Ensure the tart shells are completely cooled before adding the mascarpone filling to prevent melting.
- For extra flavor, you can toast the pistachio nuts lightly before chopping.
- If you don’t have a vanilla bean, substitute with 1 teaspoon of vanilla extract.
- These tarts are best served fresh but can be refrigerated for up to 1 day. Let them come to room temperature before serving.
