Mini Strawberry-Pistachio Mascarpone Tarts

Prep Time: 35 min
Total Time: 35 min
Servings: 8

These fruity mini tarts combine mascarpone cheese, vanilla bean seeds, fresh strawberries and roasted pistachio nuts in one simple yet elegant treat.


  • 1/2 package Pillsbury™ refrigerated Pie Crusts, softened as directed on package
  • 1 cup mascarpone cheese
  • 3 tablespoons sugar
  • Seeds from 1/2 vanilla bean
  • 5 tablespoons strawberry jam
  • 3/4 lb/375 g strawberries, hulled and thinly sliced
  • 1 tablespoon chopped roasted pistachio nuts


  1. Heat oven to 450°F. Unroll pie crust on work surface. Roll crust out slightly to 13 inches; cut into 8 (4-inch) rounds (reroll scraps, and cut out remaining rounds if necessary). Place rounds on ungreased baking sheet. Use fork to poke holes all over dough rounds. Discard scraps.
  2. Bake 6 to 8 minutes or until tarts are golden and baked through. Cool completely on cooling rack.
  3. Meanwhile, in medium bowl, beat mascarpone cheese, 2 tablespoons of the sugar and the vanilla bean seeds with electric mixer on medium speed until combined. Spread 2 tablespoons mascarpone mixture on top of each fully cooled tart. Place jam in small bowl; stir until smooth. Spread about 2 teaspoons jam on top of each. Arrange strawberries in decorative pattern on top of each.
  4. Sprinkle with remaining 1 tablespoon sugar, then chopped pistachio nuts. Serve immediately.

Expert Tips

  • Swap mascarpone cheese for 1 package (250 g) cream cheese, softened, if desired.
  • Poking holes all over pie crust before baking keeps crust from puffing up too much in oven.