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Mini Peach Tarts with Blueberries and Mascarpone Cream

A honey peach and blueberry phyllo cup filled with mascarpone cheese.
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Bite-sized phyllo shells filled with mascarpone cream and topped with summer fruit and honey.

Ingredients

Units Scale
  • 2 packages of Athens phyllo shells

For the filling

  • 3/4 cup heavy cream
  • 3 tablespoons powdered sugar
  • 6 ounces mascarpone cheese, barley softened

For the topping

  • 1/4 cup honey
  • 1 tablespoon lemon juice
  • 1 teaspoon pure vanilla extract
  • pinch of salt
  • 2 medium-sized ripe yellow peaches, peeled and diced
  • 1 cup fresh blueberries

Instructions

  1. Preheat the oven to 350℉ and set the mascarpone out to soften. The mascarpone only needs to sit at room temperature for about 15 minutes. Do not over-soften it.
  2. Add the honey, lemon juice, vanilla, and salt to a mixing bowl and stir to combine. Add the diced peaches and blueberries and stir. Set aside.
  3. Arrange the phyllo shells on a sheet pan and bake at 350℉ for 5 minutes to crisp them.
  4. Meanwhile, fit a stand mixer with the whisk attachment*. Then, add the heavy cream and powdered sugar to the bowl and whip on medium-high until soft peaks form. Stop mixing as soon as you see the peaks.
  5. Add the mascarpone and continue whipping until it is fully incorporated. This takes less than a minute. Do not overwhip.
  6. Spoon the mascarpone mixture into a pastry bag or gallon zipper bag with a small hole cut in the bottom corner. Then, fill the tarts with the mascarpone cream.
  7. Top the tarts with the peaches and blueberry mixture. Do not include the liquid. The tarts will get soggy. 
  8. Serve immediately or refrigerate for up to 3 hours.

Notes

You can make the mascarpone cream up to 24 hours in advance and refrigerate it until ready to make the tarts.

If you don’t have a stand mixer, whip the cream by hand with a whisk, then beat in the mascarpone. Or you can use the whisk attachment on a hand mixer.

Nutrition

Find it online: https://mandiofthemountains.com/mini-peach-tarts-with-blueberries-and-mascarpone-cream/