Ingredients
- 1 1/4 cups all-purpose flour
- 1 pinch kosher salt
- 2/3 cup powdered sugar
- 3/4 cup unsalted butter cold, cut into pieces
- 1 1/2 teaspoons vanilla extract
- 1/2 cup heavy whipping cream
- 1/4 cup mascarpone cheese
- 1/4 cup cream cheese softened
- 2 tablespoons powdered sugar
- Assorted fresh fruit such as berries, kiwi, or mango, for topping
Instructions
- In a food processor, pulse together flour, salt, and powdered sugar. Gradually add butter and 1/2 teaspoon vanilla extract until the mixture resembles coarse crumbs.
- Press the dough into mini tart pans, forming an even layer at the bottom and sides. Chill in the refrigerator for 30 minutes.
- Bake at 350°F for 15 minutes or until golden. Let cool.
- Whip together heavy cream, mascarpone, cream cheese, powdered sugar, and 1 teaspoon vanilla extract until light and fluffy, similar to the texture of stiff peaks. If it seems thick, you can add a splash more of cream to thin it.
- Spoon or pipe the filling into cooled tart shells. Top with fresh fruit of your choice.
