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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. Kayla says

    Posted on 12 April 2015 at 1:17 pm

    Oh my goodness this looks so delicious and fresh! I love it!

    Reply
    • Shinee says

      Posted on 12 April 2015 at 1:29 pm

      Thank you, Kayla! 🙂

      Reply
  2. J @ A Hot Southern Mess says

    Posted on 10 April 2015 at 6:33 pm

    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  🙂

    Reply
  3. Kim @ The Baking ChocolaTess says

    Posted on 9 April 2015 at 8:01 pm

    gorgeous dessert!!! 

    Reply
  4. Ashley says

    Posted on 9 April 2015 at 2:50 pm

    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!

    Reply
  5. Alyssa @ Piece of Home says

    Posted on 9 April 2015 at 11:01 am

    I love this! Adorable little things like these are always a huge hit at get togethers! I can’t wait to try them!

    Reply
    • Shinee says

      Posted on 9 April 2015 at 9:20 pm

      Can’t agree more, Alyssa!

      Reply
  6. Mariet - Practicingnormal says

    Posted on 8 April 2015 at 3:19 am

    I just had to pin these.  They are so pretty and it looks really simple to make.  I’m going to try them for my daughters birthday party.  Stopping by from Wine’d down Wednesday.

    Reply
    • Shinee says

      Posted on 8 April 2015 at 4:33 pm

      Awesome, thank you, for sharing, Mariet!

      Reply
  7. Gina says

    Posted on 7 April 2015 at 7:17 pm

    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!

    Reply
    • Shinee says

      Posted on 7 April 2015 at 9:30 pm

      Thank you, Gina!

      Reply
  8. Devin says

    Posted on 7 April 2015 at 1:20 pm

    These look so good. I’d never though about using wonton wrappers for dessert cups. I’ll have to try these out. 

    Reply
    • Shinee says

      Posted on 7 April 2015 at 9:29 pm

      Thanks, Devin!

      Reply
  9. CS Calkins says

    Posted on 7 April 2015 at 10:58 am

    Quick, easy & YUMMY!!! Many thanks for linking with Share It Link Party!!!

    Reply
    • Shinee says

      Posted on 7 April 2015 at 9:20 pm

      My pleasure! Thanks for stopping by. 🙂

      Reply
  10. Meaghan | Cook. Craft. Love. says

    Posted on 5 April 2015 at 5:37 pm

    These look amazing!  I’d replace the strawberries since I’m allergic but I can’t wait to try these this summer!

    Reply
  11. Danielle says

    Posted on 4 April 2015 at 9:48 pm

    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!!

    Reply
    • Shinee says

      Posted on 5 April 2015 at 8:02 am

      Thanks, Danielle! There is something about mini food that’s so appealing and delicious, right? 🙂

      Reply
  12. Ashley says

    Posted on 4 April 2015 at 9:35 pm

    Hi! I’m back again, visiting from the Sunday Showcase link party. So yummy looking! Beautiful photos! Thanks for sharing!

    Reply
  13. Amy @ Ms. Toody Goo Shoes says

    Posted on 3 April 2015 at 9:29 pm

    These are beautiful, Shinee! Thanks for linking up at Best of the Weekend!

    Reply
    • Shinee says

      Posted on 3 April 2015 at 11:12 pm

      Of course! Your party is always fun! Thanks, Amy!

      Reply
  14. heather @french press says

    Posted on 3 April 2015 at 7:15 pm

    what a gorgeous spring or summer dessert!

    Reply
  15. Renee says

    Posted on 3 April 2015 at 11:04 am

    I need some dessert recipes and this looks delicious and simple!!

    Reply
    • Shinee says

      Posted on 3 April 2015 at 11:05 pm

      Renee, they are quite simple, yet delicious. Thank you!

      Reply
  16. Erin @ Platings and Pairings says

    Posted on 3 April 2015 at 9:30 am

    These look SO good! I was wondering what to do with the leftover mascarpone in my fridge and now I have the perfect use!

    Reply
    • Shinee says

      Posted on 3 April 2015 at 11:03 pm

      That’s awesome, Erin. Hope you enjoy them! 🙂

      Reply
  17. bee says

    Posted on 5 March 2015 at 11:54 am

    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! 🙂

    Reply
    • Shinee says

      Posted on 5 March 2015 at 4:40 pm

      Yay! That’s great to hear, Bee. Thank you for stopping by to let me know. It made my day.

      Reply
  18. Bee says

    Posted on 3 March 2015 at 6:26 pm

    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!

    Reply
    • Shinee says

      Posted on 3 March 2015 at 9:59 pm

      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!

      Reply
  19. Jodi says

    Posted on 10 February 2015 at 4:30 pm

    would frozen fruit be ok for the topping?

    Reply
    • Shinee says

      Posted on 12 February 2015 at 4:26 pm

      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.

      Reply
  20. Chinu says

    Posted on 19 April 2014 at 10:08 pm

    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?

    Reply
    • Shinee says

      Posted on 20 April 2014 at 9:31 am

      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.

      Reply
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