Pick your poison errr, we mean your filling. Choose a vanilla mascarpone or chocolate filling for these stunning summer fruit tarts and celebrate the product of the season while it’s around for the next few weeks.
Fruit tartlets are the perfect summer treat. And last week when I was visiting our local market, I saw the first cherries, so the fruit tartlets season has officially started! 
Your guests will be definitely impressed by your baking talents if you serve these beauties at the end of your dinner party. The funny thing that in reality (psst… don’t tell anybody, if you want to be named “a baking queen/king”), fruit tartlets and tarts are not difficult to make and there’s minimal bake time. The crust is baked for about 20-30 minutes and also can be prepared in advance (see make ahead tips). In this post I suggest you two different fillings: mascarpone and chocolate, but you can choose only one (just double the ingredients to get enough filling for 8 tartlets) and it will take maximum 15 minutes of your time to prepare. Assembling is also quite easy & quick, just arrange fruits and berries of your choice on top and you are done! Aren’t they pretty?!
Click here for the chocolate tart crust recipe.
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Mascarpone and Chocolate Fruit Tarts
- Yield: 8 tartlets (4 of each filling) 1x
Description
Pick your poison errr, we mean your filling. Choose a vanilla mascarpone or chocolate filling for these stunning summer fruit tarts and celebrate the product of the season while it’s around for the next few weeks.
Ingredients
For the chocolate shortcrust pastry (pâte sablée) — makes 8 tartlet shells:
- 200 g (1 2/3 cups) all-purpose flour
- 30 g (1/4 cup) unsweetened cocoa powder
- 80 g (2/3 cup) powdered sugar
- Pinch of salt
- 125 g (1 stick + 1 tablespoon) cold unsalted butter, cut into small cubes
- 1 egg yolk
- 2-3 tablespoons ice-cold water
For the mascarpone filling (4 fruit tartlets)
- 50 g icing sugar, sifted
- 200 g whipping cream
- 100 g mascarpone
- 1 tablespoon kirsch or other fruit-based liqueur (optional)
- 200 g fresh cherries
- 50 g good quality dark chocolate, for decoration
For the chocolate filling (4 fruit tartlets)
- 100 g good quality dark chocolate (70-73%), finely chopped
- 100 ml whipping cream
- 2 tablespoons golden syrup (or glucose syrup)
- 1 tablespoon kirsch or other fruit-based liqueur (optional)
- 200 g assorted berries and fruit (cherries, strawberries, raspberries, blueberries, blackberries)
Special equipment:
- 8 tart pans, 12 cm / 4.75 inch in diameter
Instructions
The chocolate shortcrust pastry (pâte sablée):
- In a large bowl, whisk together the flour, cocoa powder, powdered sugar, and salt.
- Add the cold butter cubes. Using your fingertips (or a pastry cutter), rub the butter into the flour until the mixture resembles coarse, pea-sized crumbs.
- Add the egg yolk and 2 tablespoons of ice-cold water. Mix with a fork until the dough just comes together, adding the extra tablespoon of water only if needed. Do not overwork.
- Flatten the dough into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Crust assembly:
- Lightly butter the tart pans and chill them on a baking tray.
- Roll out the pastry on a lightly floured surface to about 3–4 mm (1/8 inch) thick. Cut 8 circles and line the tart tins.
- Trim the excess pastry and gently press the edges up the sides of the tins to form a clean line. Chill for 20 minutes.
- Preheat the oven to 180°C (350°F). Prick the chilled pastry all over with a fork. Line each tart pan with baking paper and fill with dried beans or peas (to prevent the dough from rising or sliding).
- Blind bake for 10–15 minutes, until the edges just begin to darken. Remove the beans and paper and bake for a further 10–15 minutes until dry and set.
- Leave to cool completely in the pans. Remove the tarts from the pans and place on a serving plate.
Mascarpone filling:
- Combine the mascarpone, icing sugar, kirsch (if using), and cream in a bowl. Whip with an electric mixer until thick and smooth. Refrigerate until needed.
Chocolate filling:
- Melt the chocolate in a bowl set over a pan of barely simmering water and set aside. In a small saucepan, heat the cream with the kirsch (if using) and syrup until almost boiling, then pour onto the melted chocolate and beat until glossy and smooth.
To assemble:
- Chocolate fruit tartlets: spoon or pour the chocolate ganache into 4 tart shells. Garnish with the assorted berries and fruit.
- Mascarpone cherry tartlets: fill 4 tart shells with the mascarpone filling, garnish with whole cherries, and grate dark chocolate over the top.
Notes
The tart shells can be baked up to 2 days ahead and stored in an airtight container at room temperature. Both fillings take less than 15 minutes to prepare. For the cleanest cuts, use a warm, dry knife.
- Category: Baking, Dessert
Frequently Asked Questions
Can I use a different filling instead of the mascarpone or chocolate options?
Yes, you can choose a different filling, but make sure it has a similar consistency to the mascarpone or chocolate to ensure it sets properly in the tart crust.
How can I prepare the crust in advance for the tarts?
You can bake the crust ahead of time and store it in an airtight container at room temperature for up to 2 days, or refrigerate it for longer storage.
What types of fruit work best for topping the tarts?
You can use any seasonal fruits and berries, but cherries, strawberries, and blueberries are especially great choices for flavor and presentation.
