Mini Blueberry Kiwi Tarts

These Mini Blueberry Kiwi Tarts start with a simple, vanilla crust that's packed with a creamy mascarpone filling and topping with fresh blueberries and kiwi. This easy, make-ahead dessert is perfect to serve for your next party or get-together!

Course Dessert

Cuisine American

Keyword blueberry recipe, tart recipe

Prep Time 15

Cook Time 10

Total Time 25

Servings mini tarts or 1 nine inch tart

Calories 464

Author Gayle

Ingredients

CRUST

½ cup powdered sugar
1 ½ cups all-purpose flour
1½ cups unsalted butter softened and cut into small chunks
½ teaspoon vanilla bean paste or vanilla extract

FILLING

1 cup mascarpone cheese
¼ cup powdered sugar
1 teaspoon vanilla bean paste or vanilla extract
1½ cups heavy cream

TOPPING

Blueberries
Sliced kiwi

Instructions

Preheat oven to 350F. Lightly grease two 12-count mini tart pans with non-stick cooking spray. Alternatively, you can grease a 9 inch tart pan. Set aside.
In the bowl of a food processor, combine the powdered sugar, flour, butter, and vanilla. Process until mixture pulls away from sides and forms into a dough. You may need to add more flour.
Press dough into mini tart pans to form a crust. Bake for 8-10 minutes, or until lightly browned.
While crusts cool, beat the mascarpone cheese, powdered sugar, and vanilla in a large bowl with a hand mixer or stand mixer with fitted paddle attachment until smooth and creamy. Add heavy cream and beat until soft peaks form.
Spread filling into each tart. Top with blueberries and kiwi. Serve immediately or refrigerate until ready to serve.

Notes

If dough is too wet, add an additional 1-2 tablespoons (or more) of flour, if needed.

Nutrition