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  • Writer's pictureDia Ramos

Fruit Tart

Updated: Apr 30, 2023

Prep Time: 33 minutes

Cook Time: 12 minutes

Chilling Time 30 minutes

Total Time: 1 hour and 15 minutes

Servings: 4 Mini tarts



  • 11 Tbsp. (155 grams) butter, softened

  • 1/3 cup (66 grams) sugar

  • 1 egg yolk

  • ¼ tsp (1.5 grams) salt

  • 1 ½ cups (180 grams) flour



  • ½ cup (113 grams) mascarpone

  • ½ cup (113 grams) heavy cream

  • ½ cup (57 grams) powdered sugar

  • 1/2 tsp. (2.3 grams) vanilla extract or gluten free vanilla bean paste (click on the box below for a link to my favorite!)

  • Assorted fresh fruit*

1. Preheat oven to 375.

2. In a stand mixer bowl, beat the butter and sugar until well blended with a paddle attachment.

3. Mix in the egg yolk and salt at a low speed until combined.

4. Add the flour and mix well until combined.

5. Divide the dough into 4 even balls. Press into mini tart pan. (I’ve linked my pans below). Press evenly into the bottom and sides. I like using my hands and a measuring cup. Dock with a fork to prevent it puffing up.

6. Place the mini tart pans on a sheet pan and bake on a lower rack for about 12-15 minutes or until starting to golden brown.

7. Cool completely in the tart pans for about 30 minutes to an hour.

8. In the mixer beat the heavy whipping cream until stiff peaks form with the whisk attachment. Set aside.

9. Beat the mascarpone, sugar, and vanilla with a mixer with the paddle attachment until smooth and creamy.

10. Gently fold in the whipped cream you just whipped.

11. Spread on the cooled tart crusts and top with fresh fruit; I like strawberries, raspberries, mangoes, and blackberries, but you can do any fruit!

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