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IMG 5228 | Simmer & Sage

Berries & Cream Mini Tarts

Individual servings of summer berries & creamy mascarpone inside a buttery, flaky crust, topped with thyme honey
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 10

Ingredients
  

  • 1 10 oz. package refrigerated pie crust
  • 3 cups fresh or frozen mixed berries if frozen, allow to defrost for at least 1 hour
  • 8 oz. mascarpone cheese room temperature
  • 4 oz. cream cheese room temperature
  • 1/3 cup sugar
  • 1 Tbsp. instant tapioca
  • zest of 1 lemon
  • 1/2 tsp. lemon juice
  • 1 egg white beaten
  • 3 Tbsp. honey
  • 1 tsp. fresh thyme minced

Instructions
 

  • Preheat oven to 425 degrees.
  • In a bowl, combine the berries, sugar, tapioca, lemon juice and zest. In a separate bowl, combine the cream cheese and mascarpone.
  • Roll out the pie crust into a rectangular shape. Cut 4-inch to 5-inch squares out of the dough. You should be able to get 10 squares out of one package of pie crust. Divide the cheese mixture among the dough squares and spread, leaving a 1/2 inch perimeter of dough. Distribute the berry mixture over the cheese mixture. Carefully fold the edges of the dough in towards the berries and press to seal the edges.
  • Place the tarts onto a parchment-lined baking sheet and brush the dough with egg white. Bake 15-18 minutes, until crusts are golden.
  • Combine the honey and thyme and drizzle over the cooled tarts.
Keyword blackerry, blueberry, dessert, easy
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