Mini Strawberry-Pistachio Mascarpone Tarts

Prep 35 min
Total 35 min
Servings 8

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

Ingredients

½ box (1 crust) Pillsbury™ refrigerated pie crusts, softened as directed on box

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

Steps

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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.

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.