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    Home » Recipes » Dessert Recipes

    Berry and Mascarpone Granola Tarts

    Published: Jan 31, 2021 · Modified: Dec 1, 2021 by Andrea

    Jump to Recipe

    These easy Berry and Mascarpone Granola Tarts make a quick and satisfying dessert – Ready in just 30 min, it's a perfect weekend treat.

    A simple mini tart base made with healthier homemade granola and fruit, and topped with creamy mascarpone cream that gives that indulgent kick that we all look in a dessert.

    I love to serve these for brunch during the weekend (especially if it's Valentine's day weekend!). Needless to say, my family goes absolutely crazy over these little beauties!

    Mascarpone granola tarts topped with blueberries, freeze-fried strawberry and mint leaves.

    Ingredients

    These super easy mascarpone granola tarts require very little effort to make and are ready in less than 30 minutes. The best part?

    You only need simple ingredients such as:

    • granola
    • mascarpone cheese
    • orange
    • blueberries and freeze-dried or fresh strawberries

    For a faster option, you may cheat and use store-bought granola. But I like to make my own homemade granola whenever I can.
    It's completely fool-proof, and you can easily customize it with the ingredients you love.

    Mixed dried fruits, crunchy nuts such as almonds, hazelnuts, or pistachio, and chocolate chips are just a few of my favorite toppings.

    three granola tart bases in their tart baking moulds.

     

    A couple of tips

    I’m always looking for different ways to enjoy that sweetened mascarpone cream because is simply delicious ( did I mention it goes SO well with carrot cake too?).

    But if you're looking for a lighter option, swap mascarpone cheese with healthier thick creamy greek yogurt – the result will be just as delicious.

    You can definitely customize these granola tarts with whatever fruits you have on hand.

    Peaches, mango, or any other berries would work wonderfully.

    You can also top them with toasted nuts such as hazelnuts or pistachios, and while you're there, why not adding some shaved dark chocolate? I mean, you can literally go crazy with the toppings here.

    mascarpone granola tarts topped with blueberries and strawberry and mint.

    That's what I really love about these tarts, you can make new exciting flavour combinations any time you want.

    If you're celebrating Valentine's day this weekend, these easy granola tarts will make a fantastic breakfast or brunch treat to share with your loved ones.

    Mascarpone granola tarts topped with blueberries, freeze-fried strawberry and mint leaves.

    More Quick and Easy Desserts

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    Did you make this recipe?

    Please let me know how you liked it! Leave a comment and/or a rating below, and share a picture and tag @thepetitecook on Instagram! Reading your feedback and looking at your pictures always makes me smile *and super hungry*! 

    Print SaveSaved!
    5 from 2 votes

    Berry and Mascarpone Granola Tarts

    Prevent your screen from going dark
    These easy Berry and Mascarpone Granola Tarts make a quick and satisfying dessert – Ready in just 30 min, it's a perfect weekend treat.
    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Course: Dessert
    Cuisine: American-Italian
    Serving: 4
    Author: Andrea Soranidis

    Ingredients

    For the granola tarts:

    • 150 g jumbo oats
    • 70 g almond flakes
    • 50 g peeled chopped hazelnuts
    • 2 tablespoon freeze-dried strawberry
    • 4 tablespoon coconut oil, melted
    • 2 tablespoon maple syrup
    • a pinch of sea salt

    For the filling:

    • 200 g / 6oz fresh mascarpone cheese
    • zest of ½ organic orange
    • 2 tablespoon demerara sugar

    For the topping:

    • 100 g / 3.5oz fresh blueberry
    • 2 tablespoon freeze-dried strawberry
    • handful fresh mint leaves

    Instructions

    • Preheat oven to 175C / 3560F and keep the oven rack adjusted to the middle position.
    • In a large bowl, mix the oats, almonds, hazelnuts, melted coconut oil, maple syrup and a pinch of sea salt together until well combined.
    • With the help of your hands, press evenly about 3 full tablespoon of the mixture into 4 sprayed with oil 5-inch sized mini tart tins.
    • Bake in the oven for about 15 min, or until golden and crisp. Once ready, remove from the oven, and press the center of each tart with the back of a spoon to help reshape them (they may puff a bit in the oven).
    • In the meantime, prepare the mascarpone cream. In a large bowl, gently beat together the cheese and sugar until reaching a smooth and creamy consistency. Fold in orange zest and mix just until combined. Store in the fridge until needed.
    • Allow the tarts to cool completely before removing from their tins. Once cooled, use a sharp knife to carefully take them out. The crust is very delicate so be gentle during the process.
    • Fill each tart evenly with 2-3 tablespoon of mascarpone cream. Top each tart with fresh blueberry, sprinkle with freeze-dried strawberry crumble and decorate with fresh mint leaves.
    • Serve immediately, or store in an airtight container in the fridge for up to 2 days.
    Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

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    Comments

    1. Meg says

      March 10, 2021 at 3:32 pm

      Could I make this in a baking dish or sheet pan? Will the granola base be too crunch to cut into squares? Hoping to make for a party!

      Reply
      • Andrea says

        March 11, 2021 at 11:36 am

        I think you can give it a try, but I'm worried that when you cut it into squares it will get a bit too crumbly and not hold the shape. I'd recommend sticking to individual tart pans if you have a bit more time!

        Reply
    2. Lucy @ Supergoldenbakes says

      February 13, 2017 at 4:24 pm

      Wow, these look sensational. That granola crust is tempting me, along with the mascarpone.

      Reply
    3. Dannii says

      February 13, 2017 at 12:21 pm

      These are so beautiful, and what a great idea to use granola for the base too. I am definitely going to have to use that base idea.

      Reply
    4. Jo of Jo's Kitchen says

      February 13, 2017 at 10:14 am

      5 stars
      These are beautiful. So simple and easy to make as well

      Reply

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    About Andrea

    Andrea Soranidis, founder of The Petite Cook.


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