Mini Fruit Tarts


A few weeks ago, I hosted a dinner party for twelve of my family members for my mama’s birthday.  I made a huge mediterranean inspired dinner (her favorite); so for dessert, I needed a recipe that was easy and didn’t take too much of my time.  My mama also had one request, it had to be a relatively light dessert.  I thought these mini fruit tarts, which I’ve made a couple of times before, were the perfect thing.  If you don’t want to make your own graham cracker crust, you can buy pre-made mini tart shells.  That would cut the prep time even more.  I love this recipe because the only thing you have to bake is the graham cracker crust because the mascarpone filling doesn’t require baking.  When you decorate with berries and edible flowers, they are mini works of art.


Spoon in the mascarpone cheese mixture into the graham cracker crusts.


This is what my prepping station looked like.


After I decorated the tarts with berries and edible flowers, I set them in the refrigerator for 2 hours.


They are almost too pretty to eat.

Graham cracker crust recipe from Martha Stewart


  • 6 1/2 ounces graham crackers (12 crackers), finely ground (1 1/2 cups)
  • 2 1/2 ounces (5 tablespoons) unsalted butter, melted
  • 1/4 cup sugar
  • 1/3 teaspoon salt


  1. Preheat oven to 350 degrees. Pulse graham cracker crumbs, butter, sugar, and salt in a food processor until combined.

  2. Firmly press crumb mixture into bottom and up sides of the mini tart dishes. Bake until crust is fragrant and edges are golden, 12 to 14 minutes. Let cool completely on a wire rack.

Mascarpone filling recipe


  • ¾ cup heavy cream, chilled
  • 1 cup mascarpone cheese
  • 3 tablespoons sugar
  • 1 teaspoon vanilla extract


  1. To assemble the filling add heavy cream to a stand mixer with the whisk attachment. Whip until cream forms soft peaks. Take out of the bowl and set aside.
  2. In the same bowl add the mascarpone cheese, sugar and vanilla to the stand mixer with the whisk attachment. Whisk until smooth and lump free.
  3. Fold in the whipped cream by hand into the mascarpone cheese mixture.
  4. Place it back on the stand mixer and whisk until combined and lump free.
  5. Carefully spoon the filling into the tarts. Place in the refrigerator for 1-2 hours to set.