Mini Strawberry-Pistachio Mascarpone Tarts

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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-

Updated September 20, 2016

Make with

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

3/4

lb strawberries, hulled and thinly sliced

tablespoon chopped roasted pistachio nuts

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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 cookie 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.

Expert Tips

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.