Mini Strawberry-Pistachio Mascarpone Tarts
Updated September 20, 2016
Pillsbury Pie Crust
Pillsbury™ refrigerated pie crust, softened as directed on box
container (8 oz) mascarpone cheese
Seeds from 1/2 vanilla bean
tablespoons strawberry jam
lb strawberries, hulled and thinly sliced
tablespoon chopped roasted pistachio nuts
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 cookie sheet. Use fork to poke holes all over dough rounds. Discard scraps.
Bake 6 to 8 minutes or until tarts are golden and baked through. Cool completely on cooling rack.
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.
Sprinkle with remaining 1 tablespoon sugar, then chopped pistachio nuts. Serve immediately.
- Swap mascarpone cheese for 1 package (8 oz) cream cheese, softened, if desired.
- Poking holes all over pie crust before baking keeps crust from puffing up too much in oven.
Serving Size: 1 Tart
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Trans Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
1/2 Starch; 1/2 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.