Berry Tarts With Mascarpone Cream

Total Time


  • 1 454 grams pack Tenderflake rolled puff pastry
  • 1  475 grams container mascarpone cheese
  • 1 cup blueberries
  • 1 cup raspberries
  • ½ cup red currants
  • 1 tsp vanilla extract or vanilla paste
  • 5 tbsp maple syrup
  • A few mint leaves
  • ¼ cup maple syrup


Preheat oven at 400 F and line a baking sheet with parchment paper.

In a floured surface, place the rolled puff pastry sheets and cut each sheet into 4 squares. With a sharp knife trace a smaller square inside each, approximately 1 cm away from the border. With a fork, prick the interior of each piece of puff pastry square and place them on the baking sheet.

Place beans or pie weights in the middle of each, (over parchment paper too)  and bake for 12- 14 minutes or until golden. In a stand mixer, mix the mascarpone, 5 tbsp of maple syrup and vanilla. Once the puff pastry tarts have cooled, add a few tablespoons of the mascarpone cream into each one and top with berries, red currants and 1 tsp of maple syrup per tart. Decorate with mint leaves.

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