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 spring roll pastry wraps
- 1 tablespoon unsalted butter melted
- 8 oz mascarpone cheese room temperature
- 5 tablespoons sweetened condensed milk
- 1 teaspoon pure vanilla extract
- ½ teaspoon coarse kosher salt
- 6-7 medium strawberries hulled
- ½ cup blueberries
- Powdered sugar optional for dusting
Instructions
To make the tart shells:
- Preheat the oven to 350°F (175°C).
- Place the spring roll pastry wrappers in muffin cups.
- Lightly brush melted butter in the bottom of each wrapper cup.
- Bake them for 7-8 minutes. Cool completely.
To make the filling:
- In a mixing bowl with a whisk attachment, beat cream cheese, condensed milk, vanilla extract, and salt until smooth.
- Transfer the filling mixture into a pastry bag with a decorative tip. (I used French star tip Wilton 8B.)
To assemble:
- Chop the strawberries into small pieces.
- Pipe the filling into each pastry shell.
- Place the berries on top of the filling. Dust some powdered sugar, if desired. Best when served within 2-3 hours.
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Nutrition
I cannot wait to try these!!! I love anything miniature and bite sized, especially for entertaining or pitch in lunches at work!! Thank you for sharing this recipe, it looks simple and divine!!
Thanks, Danielle! There is something about mini food that’s so appealing and delicious, right? 🙂
Hi! I’m back again, visiting from the Sunday Showcase link party. So yummy looking! Beautiful photos! Thanks for sharing!
These are beautiful, Shinee! Thanks for linking up at Best of the Weekend!
Of course! Your party is always fun! Thanks, Amy!
what a gorgeous spring or summer dessert!
I need some dessert recipes and this looks delicious and simple!!
Renee, they are quite simple, yet delicious. Thank you!
These look SO good! I was wondering what to do with the leftover mascarpone in my fridge and now I have the perfect use!
That’s awesome, Erin. Hope you enjoy them! 🙂
Thank you for your help! I ended up using mini cupcake pans… My wontons were small so it all worked out. I doubled the creme ingredients as well.
The tartlets were a huge success. Out of everything I made for the event, these were the first to go! 🙂
Yay! That’s great to hear, Bee. Thank you for stopping by to let me know. It made my day.
A couple of questions, thanks for your patience:
These are for the MINI cupcake pans, yes?
Also, how do you store these between fixing and serving? I’m trying to time making these to take to an event tomorrow. If I made the wonton cups today, then the cream and berry part tomorrow afternoon, would they be okay if I server them a few hours later? (And if so, do I keep them in or out of the refridgerator in between those times?) Or should I assemble right before serving (hope not as this is a large event and I need to make a few batches.)
Thanks in advance for your help!
Hi, Bee!
These are made in regular cupcake pans, not mini.
You can make both the cups and the filling today and just store them separately. Cups can be stored at room temperature, but the filling should be refrigerated. Berries will need to be sliced and prepared the day of serving. You can assemble them about 2 hours prior to serving. It should be fine, but if stored longer than 2 hours, I’m afraid the cups might get soggy. You can keep them at room temperature for 2 hours before serving. Hope everyone will enjoy. Let me know and good luck!
would frozen fruit be ok for the topping?
Jodi, I think the fresh fruits will look better, as they will hold their shape better. The frozen ones will probably need to be thawed and they will not look as beautiful.
Why my wonton wrappers are not baking evenly. Some are stays half baked and it’s not perfectly crunchy when u put it in your mouth. Any advise?
Hmm, that’s interesting. Did you notice if half baked ones are all on one side of the pan? If so, maybe rotating the pan half way through baking will help. Also, you can remove the fully baked ones first and then bake the rest a little longer. Hope this helps. Thanks for trying my recipe, Chinu.