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Home » RECIPE » Desserts » No Fuss Berry Tartlets

No Fuss Berry Tartlets

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By: Shinee Published: 3/31/2014Updated: 12/28/2021

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Only 15 minutes to make these crunchy, creamy, juicy mini berry tartlets. No pastry dough needed!

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!

Berry Tartlets- step by step

That’s it! Can it be any easier? Probably not. I promise it tastes absolutely delicious!

These crunchy, creamy, juicy mini berry tartlets are super easy to make. No pastry dough needed!

Thanks for reading!

No Fuss Berry Tartlets

These crunchy, creamy, juicy mini berry tartlets are super easy to make. No pastry dough needed!
5 from 1 vote
serves: 24 servings
Prep: 12 minutes
Cook: 7 minutes
Total : 20 minutes
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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
Note: I test all my recipes with both measurements for the most precise and accurate result!

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 Facts:

Calories: 85kcal (4%) Carbohydrates: 7g (2%) Protein: 2g (4%) Fat: 5g (8%) Saturated Fat: 3g (19%) Polyunsaturated Fat: 1g Monounsaturated Fat: 1g Trans Fat: 1g Cholesterol: 13mg (4%) Sodium: 54mg (2%) Potassium: 29mg (1%) Fiber: 1g (4%) Sugar: 3g (3%) Vitamin A: 161IU (3%) Vitamin C: 2mg (2%) Calcium: 29mg (3%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Author: Shinee
Course:Dessert
Cuisine:American
Did you make this?Show me your creation! Tag me @shineshka and hashtag it #sweetandsavorybyshinee!
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These crunchy, creamy, juicy mini berry tartlets are super easy to make. No pastry dough needed!

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  1. Elvira says

    Posted on 14 January 2022 at 10:46 pm

    Hi, I was wondering, can these cute tartlets be filled ahead of time? Like 24hrs? or will the wonton get soaking?

    Reply
    • Shinee says

      Posted on 15 January 2022 at 11:33 am

      Hi, Elvira. Wonton cups will get soggy if you leave them for 24 hours. It’s best to fill before serving.

      Reply
  2. Jo says

    Posted on 7 March 2016 at 9:21 pm

    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!

    Reply
    • Shinee says

      Posted on 8 March 2016 at 7:43 pm

      Ok, that makes sense. So next time, make sure to bring the mascarpone cheese to room temperature. That should do the trick. 😉

      Reply
      • Keely says

        Posted on 15 September 2017 at 12:31 pm

        Mine curdled too. Everything was at room temperature. 

        Reply
        • Shinee says

          Posted on 15 September 2017 at 3:05 pm

          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.

  3. Jo says

    Posted on 19 February 2016 at 6:57 pm

    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?

    Reply
    • Shinee says

      Posted on 21 February 2016 at 11:28 am

      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.

      Reply
  4. Denise says

    Posted on 30 December 2015 at 5:56 pm

    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. 

    Reply
    • Shinee says

      Posted on 30 December 2015 at 7:56 pm

      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.

      Reply
  5. Betty Klimock says

    Posted on 20 May 2015 at 11:11 am

    I love to cook like you!

    Reply
    • Shinee says

      Posted on 21 May 2015 at 8:50 pm

      Thank you, Betty!

      Reply
  6. Diane says

    Posted on 19 May 2015 at 10:00 am

    I live easy recipes like this. Thanks

    Reply
    • Shinee says

      Posted on 19 May 2015 at 9:35 pm

      I’m glad you liked it, Diane! Thanks!

      Reply
  7. beeta @ Mon Petit Four says

    Posted on 12 May 2015 at 3:43 pm

    These are gorgeous, Shinee! I love the bite-size factor of it, and i love that you included mascarpone – yummy!! <3

    Reply
    • Shinee says

      Posted on 13 May 2015 at 10:44 am

      Love mascarpone! Thanks, Beeta!

      Reply
  8. Sara says

    Posted on 7 May 2015 at 7:57 pm

    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!

    Reply
    • Shinee says

      Posted on 7 May 2015 at 9:24 pm

      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! 🙂

      Reply
  9. Carolyn B says

    Posted on 23 April 2015 at 5:08 pm

    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?

    Reply
    • Shinee says

      Posted on 24 April 2015 at 1:25 pm

      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?

      Reply
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