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Little Sweet Tarts with Mascarpone, Raspberries, and Chocolate

These sweet little tarts glisten in every pastry shop window that I have ever drooled over in my travels. Using commercially prepared puff pastry makes tortine fun and effortless to make, and the shells can be frozen for up to a month. Bake, cool, and fill up to several hours ahead on the day they are needed. Vary the fruits with the seasons.


Makes 4 to 6 tarts

1 sheet commercially prepared puff pastry, thawed in the refrigerator

Four to six 3 1/3 x 3/4-inch tart shells with removable bottoms

1 cup mascarpone cheese at room temperature

2 tablespoons confectioners' sugar

2 pints raspberries

4 tablespoons apple jelly, melted

1 small (4 ounce) bar good semisweet chocolate, shaved into curls with a vegetable peeler

Mint leaves for garnish


Preheat the oven to 425 °F

Prepare the puff pastry and line the tart shells as described for Little Cheese Tarts (use Quick Search function on Recipe Box on website).

Prick each tart shell several times with a fork to prevent them from puffing up in the oven when baked, or place a small sheet of aluminum foil over each tart and spread uncooked rice or dried beans over the top to prevent puffing.

Place the shells on a baking sheet.

Bake for 8 minutes or until nicely browned. Remove the tart shells to a cooling rack. If you used the foil-and-rice method, remove and discard them. Allow the tart shells to cool completely.

In a medium-size bowl beat the cheese with the confectioners' sugar; divide and spread it among the tart shells. Arrange the raspberries on top of the mascarpone to completely cover the top.

Brush the raspberries with the melted apple jelly and scatter some of the chocolate curls over the top. Add a mint leaf.

Refrigerate until ready to serve.


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