Mascarpone Fruit Tarts Mascarpone Fruit Tarts

Photography: Tango | Food Styling: Denyse Roussin | Prop Styling: Caroline Simon

A granola crust and a dash of maple syrup puts a tasty spin on a fruit-filled summertime favourite.

  • Total time 35 minutes
  • Portion size 8 servings



Preheat oven to 350°F. Mist 8 cups of 12-cup muffin tin with cooking spray or line with paper liners. Set aside.

In food processor, pulse granola, to a fine powder. Transfer to medium mixing bowl. Add honey, oil and vanilla; sir to combine.

Divide mixture among prepared muffin cups. Use back of spoon to press mixture evenly along bottom and up sides of each cup. Bake until golden, about 15 minutes. Remove from oven and press crusts down to reshape. Let cool completely; remove crusts from tin.

Meanwhile, using hand mixer on medium speed, beat mascarpone in bowl until smooth. Add cream, maple syrup, lime zest and juice; beat until combined and creamy.

Fill each tart crust with mascarpone mixture. Top with fresh fruit. 

Nutritional facts PER EACH OF 8 TARTS about

  • Fibre 3 g
  • Sodium 20 mg
  • Protein 6 g
  • Calories 355
  • Total fat 22 g
  • Cholesterol 30 mg
  • Saturated fat 7 g
  • Total carbohydrate 33 g
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Baking & Desserts

Mascarpone Fruit Tarts