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Berry and Mascarpone Granola Tarts

Course: Dessert
Cuisine: American-Italian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
These easy Berry and Mascarpone Granola Tarts make a quick and satisfying dessert – Ready in just 30 min, it's a perfect weekend treat.
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For the granola tarts:

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

For the filling:

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

For the topping:

  • 100 gr / 3.5oz fresh blueberry
  • 2 tbsp freeze-dried strawberry
  • handful fresh mint leaves


  • 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 tbsp 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 tbsp 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.