When it comes to a quick summer sweet treat, nothing beats the convenience of a no-bake dessert like these easy filo tartlets with Mascarpone cream and Fresh Berries.
At this time of the year, our local outdoor markets are bursting with ripe, juicy and flavorful fruit. Those little baskets of hand-picked fresh berries of all sorts are especially tempting! Besides eating them straight out of the box, fresh berries provide endless inspirations for simple, unfussy summer desserts!
Ingredients for the Easy Filo Tartlets with Mascarpone Cream and Fresh Berries
The base for these delicious mini tartlets is my favorite mini filo shells, made by Fillo Factory. I like to keep a couple of these boxes in the freezer as they are perfect for quick savory appetizers, snacks, or, easy dessert bites. They come already lightly baked and all I have to do is crisp them up in the oven for a few minutes before filling them.
The filling for these mini filo shells is Italian Mascarpone cheese. It is rich in flavor and has a creamy texture. Italians love mixing it with just a little cream and vanilla extract to make mascarpone cream, which they use to top off desserts, to serve a dollop with a slice of cake, and, of course, to make the classic tiramisu.
The topping of these mini tartlets can be as simple as a handful of berries, but why not try something even more delicious? For this recipe, I wanted to make a little sauce, so I used a combination of cooked and uncooked lightly sweetened blueberries and topped the tartlets with other other berries too. The taste was extraordinary!
How to make them – Four easy steps
- Gather all your ingredients. Bake the filo shells for five minutes to crisp them up
- Make the mascarpone cream filling by blending the mascarpone, vanilla extract, heavy cream and sugar
- Prepare the blueberry sauce and let it cool
- Fill the shells with the mascarpone cream, top with the blueberry sauce, the rest of the berries, and a few mint leaves
Variations for the Easy Filo Tartlets with Mascarpone Cream and Fresh Berries
This is a no-fuss dessert and one that you can use with endless flavor combinations. The mascarpone cream is a clear canvas for any topping that you might have on hand. Stone fruit (like peaches, nectarines and plums), cut into small pieces and briefly pan-roasted until they release their juices, also make a great topping. The same goes for halved and pitted cherries, or, even tiny fresh figs with toasted walnuts.
Make ahead of time
Make the components of this recipe ahead of time and top them just before serving. Even better, have everything ready and ask your guests to help themselves and create their own mini tartlets! Summer entertaining cannot get easier than that!
☙ Save or Print the recipe for the easy filo tartlets ❧
- 2 packages of mini filo cups (12 pieces each), thawed overnight
- 1 cup mascarpone, at room temperature
- 2 tsp. vanilla extract
- ½ cup heavy cream, cold
- 3-4 TBSP. sugar
- 1 cup fresh blueberries
- ½ cup fresh raspberries
- ½ cup fresh blackberries
- 1 TBSP. water
- 1 TBSP. granulated sugar
- 1 tsp. lemon zest
- 1-2 tsps. fresh lemon juice
- --- tiny mint leaves, for decoration (optional)
- --- edible mini flowers, such as chamomile, for decoration (optional)
- For the filo shells: Turn the oven on to 375ºF. Remove the filo cups that have been thawed overnight in the refrigerator from the packaging and place them in ungreased mini muffin tins. Bake for 5-6 minutes, or, until the cups are light browned and crispy. Remove from the oven and let them cool.
- For the filling: Place the mascarpone and the vanilla extract in a medium bowl and set aside. In a separate bowl, using a hand-held mixer, beat the cold heavy cream with the sugar at medium speed until stiff peaks appear. Set aside. Use the same beaters to beat the mascarpone and vanilla on low until just blended, smooth, and creamy (do not overbeat the mascarpone or it might curdle). Fold the whipped cream into the mascarpone mixture until just combined.
- For the blueberry sauce: In a saucepan set over medium heat combine ½ cup blueberries, 1 TBSP. of water, 1 TBSP. of sugar, the lemon zest and the lemon juice. Cook covered for about two minutes or until the blueberries release their juices and burst. Uncover, remove from the heat, and stir in the rest of the blueberries. Set aside to cool.
- Assembly: Spoon the mascarpone cream mixture into the mini filo shells (you could also use a pastry bag, if you wish). Top with some of the blueberries and their sauce, the raspberries and the blackberries. If your blackberries are too big, you might have to cut them in half to fit. Decorate with small mint leaves and serve at once.
If you have an extra box of these mini filo cups, try these Easy Danish Filo Pastries with Fresh Berries, another favorite recipe from the blog’s archives!
This recipe is a collaboration with my favorite filo brand, the Fillo Factory. You can find their filo dough, puff pastry and mini filo shells at many grocery stores, including Wegman’s and Whole Foods.
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Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
So happy to know that you loved this recipe! Thank you so much for sharing!
I am certain many of your followers. missed you while you were in. Greece I am delighted you have
returned and look forward to preparing your delightful culinary delights.
As I learn from each of your posts. I look forward to preparation,guest service, and numerous conversations
with friends to exchange knowledge of the gift you have so generously shared with us. Enjoy the coming season and know how much you are deeply appreciated.
Thank you so much for your kind comment, Estelle! I so appreciate it that you took the time to share your thoughts! It is so good to know that you are enjoying my recipes!