Only 15 minutes to make these crunchy, creamy, juicy mini berry tartlets. No pastry dough needed!
Mini desserts taste better, right? I love all the mini dessert, you guys!
And these effortless, yet elegant mini berry tartlets are going to be a hit where ever you bring them to! All the colors, all the creaminess, all the cuteness, everything about these are amazing. And the best part, you don’t have to slave in the kitchen.
Let me show you how to make these treats under 15 minutes!
We’re using wonton wrappers instead of pastry dough for these tartlets. I know, when you’re in time crunch, last thing you want to do is to mess with pastry dough. Besides, wonton cups add nice crunch to these creamy tartlets, and fresh berries burst with juicy freshness!
That’s it! Can it be any easier? Probably not. I promise it tastes absolutely delicious!
Thanks for reading!
No Fuss Berry Tartlets
Ingredients
- 24 wonton wrappers
- 1 tablespoon unsalted butter melted
- 8 oz mascarpone cheese room temperature
- 5 tablespoons sweetened condensed milk
- 1 teaspoon pure vanilla extract
- Pinch of salt
- 6-7 medium strawberries hulled
- ½ cup blueberries
- Powdered sugar optional for decoration
Instructions
- Preheat the oven to 350°F (175°C).
- Place the wonton wrappers in muffin tin. Lightly brush melted butter in the bottom of each wonton cups. Bake them for 7-8 minutes.
- In mixing bowl with whisk attachment, mix together, mascarpone cheese, condensed milk, vanilla extract and salt until smooth.
- Chop the strawberries into small pieces.
- Once the wonton cups are baked, cool them slightly.
- Transfer the cheese filling mixture into a pastry bag, and pipe it into the wonton cups.
- Place the berries on top of the filling. Dust some powdered sugar, if desired.
Nutrition
Can Wonton cups be baked ahead of time
Hi, Maureen! Yes, you can bake the wonton cups in advance. Keep them in an airtight container at room temperature for 2-3 days.
Hi, I was wondering, can these cute tartlets be filled ahead of time? Like 24hrs? or will the wonton get soaking?
Hi, Elvira. Wonton cups will get soggy if you leave them for 24 hours. It’s best to fill before serving.
The marscapone cheese was directly out of the fridge when I used it; though it was in there a few days since I bought it, so the next time I try it again, I’ll be sure to use fresh marscapone to see how it’ll turn out. I’ll let you know the results I try it again. Thanks!
Ok, that makes sense. So next time, make sure to bring the mascarpone cheese to room temperature. That should do the trick. 😉
Mine curdled too. Everything was at room temperature.
Hmm, that’s interesting, Keely. I’m clueless what could cause this issue. I never had this issue before. I have access to only one brand of mascarpone cheese, and I can’t test it with different brand.
Looks beautiful! I did try it though and had the same problem as Denise. My marscarpone cheese was curd-like so I mixed it a bit to make it creamier before mixing everything else in together. It had a beautiful consistency until I added the condensed milk, vanilla extract, and salt. It became too liquid-y and I was unable to pipe them into the wonton wrappers. Did I over-mix you think? I’ll try it without too much of the condensed milk next time, but I’m afraid it’ll affect the sweetness. What do you think went wrong?
Hi, Jo! Sorry to hear that you had a problem too. Quick question. Was the mascarpone cheese at room temperature before you added condensed milk? That would be my best guess of what might have gone wrong. When the ingredients are not at the same temperature, the mixture tends to curdle. Hope this helps. Let me know if you try again.
I attempted these twice and both times the mascarpone had a curd like consistency. The flavor was there but it was quite grainy like rice pudding. Did this happen to you? I followed instructions completely and I am not sure what I’m doing incorrectly. Please help.
Hi, Denise! Hmm, that’s weird. Any chance the mixture being over-beaten? Maybe next time try hand mixing? Or maybe try another brand of mascarpone cheese? I never had curdled look, so I have no clue what might be an issue.
I love to cook like you!
Thank you, Betty!
I live easy recipes like this. Thanks
I’m glad you liked it, Diane! Thanks!
These are gorgeous, Shinee! I love the bite-size factor of it, and i love that you included mascarpone – yummy!! <3
Love mascarpone! Thanks, Beeta!
I have not used this cheese before. Is it easy to find? Can I use a regular mixer to blend the cheese with the other ingredients? If I can make this work, I’ll be using them at a school fundraiser on Saturday. Thank you!
Hi, Sara! Mascarpone cheese is pretty common, I usually buy mine at Walmart. And yes, you can definitely use regular (electric handheld) mixer. Have fun at the fundraiser! 🙂
Hi- Was looking forward to these! I’m making the filling the night before. My filling is fairly liquid – does not come out like the picture? I’m confident I measured correctly. Will is firm up after refrigeration? Any suggestions?
Hmm, that’s interesting. I wonder why it would be liquid, there is really no ingredient to make the filling liquid. Was your mascarpone cheese thick?