Description
No-Bake Mascarpone Fruit Tarts made with a homemade graham cracker crust and layered with fresh berries. A super colorful and easy make-ahead dessert!
Ingredients
- FOR THE CRUST:
- 1-½ cup Crushed Graham Crackers
- 6 Tablespoons Unsalted Butter, melted
- 1 Tablespoon Sugar
- FOR THE FILLING:
- 3-½ cups Heavy Cream, Chilled
- 1 cup Mascarpone Cheese
- 3 Tablespoons Sugar
- 1 teaspoon Vanilla Extract
- Mixed Berries For Topping
Preparation
Requires at least 2 hours of inactive time in addition to the listed prep time.
Add the graham cracker crumbs, butter and sugar into a medium bowl. Mix until the texture is similar to wet sand. Divide the crust between 4 individual serving size tart pans or use a 9-inch pie pan instead. Press the crust down firmly and refrigerate for 1-2 hours to set. If you want to bake the crust place it in a 375 F oven for 5-6 minutes or until golden brown.
To assemble the filling add heavy cream into a stand mixer fitted with the whisk attachment. Whip until cream forms soft peaks. Take it out of the bowl and set aside.
In the same bowl add the mascarpone cheese, sugar and vanilla to the stand mixer with the whisk attachment. Whisk until smooth and lump free. Fold the whipped cream by hand into the mascarpone cheese mixture. Place it back on the stand mixer and whisk until combined and lump free.
Carefully spoon the filling into the tarts. Place in the refrigerator for 1-2 hours to set. Top with fresh berries and serve immediately.
