I recently made a bunch of bite-sized treats (and cookies) for a party some friends of mine were having. A lot of brainstorming went into what I should make. I was all over the place with ideas. At one point I was actually thinking of making petit fours, but, I quickly nixed that idea when I couldn’t find or come up with a recipe that would be completely foolproof. I knew I was going to make cheesecake brownie bites (which are always a hit, you can find the recipe here), Raspberry Ripple Cupcakes, Rugelach (another hit), Chocolate Chip Cookies and Peanut Butter Cookies, but, I wanted something new to make. So, after some random Google searches I settled on Mini Fruit Tarts. They seemed simple enough, and, I made things even easier for myself when at the last minute I decided to buy frozen phyllo shells instead of making the dough myself.
I found these phyllo shells at my local supermarket in the frozen food section. To prep the shells I simply placed them on a baking sheet and baked them in a 350 F preheated oven for four minutes to make them crispy.
While they were cooling I made the filling. I combined mascarpone cheese, heavy whipping cream and confectioners’ sugar in a large bowl and used a handheld mixer to beat the ingredients until stiff peaks formed. I transferred the mixture to a piping bag fitted with a medium-sized round piping tip and piped the filling into each of the shells, but, you could use a small spoon to spoon the mixture into them as well. I then placed the filled tarts in the refrigerator while I chopped up strawberries and kiwis to top them. Once the fruit was ready I topped each of the tarts with a piece of strawberry and kiwi and a blueberry. I honestly think that I had 45 tarts done in less than an hour. You can’t beat that!
Here are some pics of all the desserts I made. Oh yeah, at the last minute (the night before) I decided to make mini carrot cupcakes as well. I ended up using my go-to Carrot Cake recipe and since I didn’t halve it I ended up with about 100 mini cupcakes. I only ended up frosting half of them and the rest ended up being the perfect little snack to munch on.
Mini Fruit Tarts
3 boxes of phyllo shells*
1 cup mascarpone cheese
1 cup heavy whipping cream
5 tablespoons confectioners’ sugar
Fruit for topping**
*I used Athens Phyllo Shells, each box contains 15 shells
**I used chopped strawberries and kiwis and blueberries
Preheat the oven to 350 F. Place phyllo shells on a large baking sheet and bake for 3-5 minutes. Remove from the oven and let cool on the pan.
In a large bowl combine the mascarpone cheese, heaving whipping cream and confectioners’ sugar and using a handheld mixer beat the ingredients until stiff peaks form.
Transfer the mixture to a piping bag fitted with a round tip and pipe the mascarpone cream into the cooled shells. You could also use a spoon to spoon the mixture into the shells.
Top with your desired fruit and chill until ready to serve.