This berry tartlets recipe is the perfect sweet, creamy, crunchy, bite-sized treat! Made in 20 minutes with just nine simple ingredients, it’s my go-to dessert for summer celebrations!
I love a good tart like my chocolate truffle tart. However, given their size, whole tarts can be a little difficult and, not to mention, time-consuming to make. So, when I want the crisp crust and rich filling without all the work, I whip up my mini berry tartlets instead!
Why you’ll love this recipe
So many reasons you’ll love these mini tarts!
- Quick and easy summer dessert – Thanks to the use of spring roll wrappers, this recipe comes together with simple steps in 20 minutes or less. No kneading or rolling out pie dough required!
- Light and fruity with a touch of crisp – The wonton shells bake up nice and crisp. The filling adds a luscious, creamy consistency, and the berries contribute a juiciness that keeps you coming back for “just one more.”
- Great for a crowd – One batch makes 24 perfectly portioned servings, making this dessert ideal for hosting.
Almost too cute to eat, these mini tartlets make for a great addition to a dessert platter alongside other bite-sized options like my peach upside-down mini cakes, raspberry mini pavlova, and mini fruit pizzas.
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Pin ItKey Ingredient Notes
- Spring Roll Pastry Wraps – These are my secret weapon for creating quick, easy tartlets that still have a satisfying crunch! I buy these wraps at the Asian market. I’ve made these tartlets with both wonton wraps and spring roll pastry wraps. Wonton wraps work fine, but I find them slightly thicker and crunchier. Spring roll pastry wraps, on the other hand, have a more delicately crispy texture.
- Unsalted Butter – I brush this over the spring roll shell to recreate some of the rich flavor you would get with an all butter pie crust.
- Mascarpone Cheese – This is a soft Italian cheese with a rich and creamy taste and smooth texture. Mascarpone typically has a higher fat content than cream cheese, contributing to its luxurious mouthfeel and making these berry tartlets extra decadent. I’ve also used cream cheese in place of mascarpone cheese, and my kids love it too!
- Sweetened Condensed Milk – This helps thin the mascarpone, creating a smooth, silky filling without diluting the rich flavor.
- Pure Vanilla Extract – I use my homemade vanilla extract, but store-bought will also work. Just make sure it’s pure vanilla and not the imitation stuff!
- Berries – I prefer to use chopped fresh strawberries and blueberries, but raspberries and blackberries are also delicious.
How to make this recipe
Before you begin, preheat your oven to 350°F.
1. Make the tart shells
- Place a spring roll wrapper in each muffin cup in a muffin tin.
- Lightly brush melted butter in the bottom of each wrapper cup.
- Bake until lightly golden and crisp, and set aside to cool completely.
2. Prepare the filling
- Beat the mascarpone cheese, condensed milk, vanilla extract, and salt until smooth.
3. Assemble
- Transfer the filling to a pastry bag fitted with a decorative tip.
- Pipe the mascarpone filling into each pastry shell.
My favorite decorative tip
I always use my favorite French star Wilton 8B tip.
- Chop the strawberries into small pieces.
- Place the berries on top of each cup, and dust powdered sugar on top. Enjoy!
Tips for Success
- Keep a close eye on the oven! The spring roll wrappers can go from perfectly golden to burnt in what feels like seconds. So, be careful not to let them burn.
- Let the tartlet shells cool completely before filling. If they’re still warm, they’re likely to melt the filling, and your berry tartlets will become runny.
- Use room temperature ingredients for the filling. This makes them easier to combine and creates the fluffy, creamy consistency we want.
Make-Ahead Tips
- Bake the spring roll cups up to 1-2 days in advance, and store them in an airtight container at room temperature.
- Prepare the mascarpone filling, and store it covered in the fridge for up to 4 days. Give it a quick re-whip to help recombine the ingredients before using.
- Chop the berries and store them in separate airtight containers in the fridge for 2-3 days.
Storing Tips
If needed, you can store leftover berry tartlets in the fridge or covered at room temperature for 2-3 hours. However, I don’t recommend storing them any longer than this, because the shells will become soggy, and they won’t be super appetizing.
FAQs
Yes, as long as you thaw and drain them first, making sure to pat off all the excess moisture. Otherwise, your tartlets will become soggy!
Absolutely. I love the subtle sweetness a little extra powdered sugar adds, but coconut flakes, chocolate shavings, or citrus zest would all be tasty.
No, any fairly thick, creamy filling can be substituted. Switch up the flavor with options like lemon curd, pineapple curd, or a vanilla pastry cream.
More Berry Desserts
No Fuss Berry Tartlets
Ingredients
- 24 spring roll pastry wraps Note 1
- 1 tablespoon unsalted butter melted
- 8 oz mascarpone cheese or cream 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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Tips & Notes
Nutrition
This recipe was originally published on March 31, 2014.
Oh my goodness this looks so delicious and fresh! I love it!
Thank you, Kayla! 🙂
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 🙂
gorgeous dessert!!!
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!
I love this! Adorable little things like these are always a huge hit at get togethers! I can’t wait to try them!
Can’t agree more, Alyssa!
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.
Awesome, thank you, for sharing, Mariet!
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!
Thank you, Gina!
These look so good. I’d never though about using wonton wrappers for dessert cups. I’ll have to try these out.
Thanks, Devin!
Quick, easy & YUMMY!!! Many thanks for linking with Share It Link Party!!!
My pleasure! Thanks for stopping by. 🙂
These look amazing! I’d replace the strawberries since I’m allergic but I can’t wait to try these this summer!