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 Facts:
Kayla says
Oh my goodness this looks so delicious and fresh! I love it!
Shinee says
Thank you, Kayla! 🙂
J @ A Hot Southern Mess says
What a great dessert for a party or a girl’s night!  I’m thinking a great girl’s night treat!  I love that you used wonton wrappers instead of dough.  I am definitely going to keep this recipe and try it out on a few girl friends of mine!  Thanks for sharing  🙂
Kim @ The Baking ChocolaTess says
gorgeous dessert!!!Â
Ashley says
Hi Shinee! I’m visiting from Whimsy Wednesday. Seems like I keep finding my way to your blog at link parties! I guess I really like your thumbnails and posts! These look really yummy. I love making little tarts with premade phyllo and puff pastry, but I never thought of wonton wrappers! Great idea!
Alyssa @ Piece of Home says
I love this! Adorable little things like these are always a huge hit at get togethers! I can’t wait to try them!
Shinee says
Can’t agree more, Alyssa!
Mariet - Practicingnormal says
I just had to pin these. Â They are so pretty and it looks really simple to make. Â I’m going to try them for my daughters birthday party. Â Stopping by from Wine’d down Wednesday.
Shinee says
Awesome, thank you, for sharing, Mariet!
Gina says
These look super yummy! I am pinning these for my next party! Dropping in from Totally Terrific Tuesday! Good luck with your new direction for your blog! Hope you are having a great week!
Shinee says
Thank you, Gina!
Devin says
These look so good. I’d never though about using wonton wrappers for dessert cups. I’ll have to try these out.Â
Shinee says
Thanks, Devin!
CS Calkins says
Quick, easy & YUMMY!!! Many thanks for linking with Share It Link Party!!!
Shinee says
My pleasure! Thanks for stopping by. 🙂
Meaghan | Cook. Craft. Love. says
These look amazing! Â I’d replace the strawberries since I’m allergic but I can’t wait to try these this summer!
Danielle says
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!!
Shinee says
Thanks, Danielle! There is something about mini food that’s so appealing and delicious, right? 🙂
Ashley says
Hi! I’m back again, visiting from the Sunday Showcase link party. So yummy looking! Beautiful photos! Thanks for sharing!
Amy @ Ms. Toody Goo Shoes says
These are beautiful, Shinee! Thanks for linking up at Best of the Weekend!
Shinee says
Of course! Your party is always fun! Thanks, Amy!
heather @french press says
what a gorgeous spring or summer dessert!
Renee says
I need some dessert recipes and this looks delicious and simple!!
Shinee says
Renee, they are quite simple, yet delicious. Thank you!
Erin @ Platings and Pairings says
These look SO good! I was wondering what to do with the leftover mascarpone in my fridge and now I have the perfect use!
Shinee says
That’s awesome, Erin. Hope you enjoy them! 🙂
bee says
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! 🙂
Shinee says
Yay! That’s great to hear, Bee. Thank you for stopping by to let me know. It made my day.
Bee says
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!
Shinee says
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!
Jodi says
would frozen fruit be ok for the topping?
Shinee says
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.
Chinu says
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?
Shinee says
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.