Individual Raspberry Mascarpone Tarts (Gluten-Free)

Today I am sharing one of my favorite desserts, these Individual Raspberry Mascarpone Tarts. Fresh, light, creamy, and a little sweet, but not over the top. It beautifully complements rich entrées and typical heavy holiday meals. This is the kind of dessert that makes people want to lick their plates so they don’t miss a morsel.

I don’t know where I first ran across the idea for this dessert. It probably was about the time I discovered mascarpone, the luscious Italian form of cream cheese. Topping cheesecakes with fresh fruit is common, but the creaminess of mascarpone takes that concept to a whole new level. This is not a cheesecake because there is no cream cheese and only the crust is baked but it may become your preferred sweetened cheese dessert!

Even if you are not gluten-free I hope you will give this nutty almond crust a try. I use it whenever I can and it is always the base of my cheesecakes. Crunchy, a bit sweet, a little like shortbread, and rich with butter and nuts, this is a delight for your senses and palate. The Artist prefers this to any graham cracker crust he’s ever had.

I love walking into professional bakeries and marveling at the glorious fruit tarts on display. Did you ever wonder how they got them so shiny on top? It is a very simple trick that also helps preserve the fruit. Just melt red currant or apricot jam (depending on the color desired) and brush it over the top. Your guests will be astounded and mystified – while you sit back and smile.

I love the contrast of red and white colors common during the holidays, and that is what prompted my use of raspberries today. But you can use any type of fruit that you like and that is sweet and fresh. Pineapple, kiwi, strawberries, and blueberries all make good options.

The main goal is to cover as much of the surface as possible with fruit. This helps keep the cream fresh. This can be as simple or stunning as you want.

If you don’t already have mini tart pans, make sure you get the ones with fluted sides and removable bottoms. When you are ready to serve, hold your hand under the center of the pans and ease the sides down. Transfer the tarts to serving plates carefully. Because you pre-baked the crust fully, it holds up perfectly on its own, unlike a pie crust. If making pie crust scares you, try this lovely tart … it is incredibly easy to make and absolutely delicious.

These can be made any time of the year, but if it is warm in your house, keep the tarts refrigerated so the cheese filling doesn’t soften too much. This makes it easy to make them ahead and saves you time on the day of your party.

You’ll love all the recipes from this month’s Progressive Eats hosted by Jenni Field of Pastry Chef Online. They are perfect for any holiday party or gathering! Make sure you check out the links below the recipe.

Did you enjoy this recipe? Let me know in the comments and leave a star rating, I love hearing from you!

Ingredients needed for Individual Raspberry Mascarpone Tarts:

• Crust: almond meal, sugar, salt, melted butter
• Filling: mascarpone cheese, vanilla, powdered sugar, heavy cream
• Topping: fresh raspberries or other fruit, red currant jelly
• Garnishes: powdered sugar, fresh mint sprigs

PRO Tip:

Tart crusts like this one are especially easy to make. Crumble some of the dough into each pan, and starting at the sides, use your fingers to press it into the fluted edges and down onto the bottom of the pan. Press additional crumbled dough over the bottom, making sure it is gently pressed into the dough at the sides. If any dough has risen above the top of the pan, press the excess off with your fingers.

How to make Individual Raspberry Mascarpone Tarts:

1. Prepare the Crust: Mix together the almond meal with the sugar then add the butter and pulse in a food processor until it resembles wet sand; press clumps of the dough together into small tart pans with removable bottoms, starting with the edges, then fill in the bottom and press it into the sides
2. Poke the bottoms with a fork and set on a Silpat-lined baking sheet, bake until browned around the edges; if they have puffed up during baking, press the center back down with the back of a fork while still warm, set aside to cool
3. Make the Filling: Gently mix together the mascarpone, vanilla, and sugar with a spatula until smooth and silky but not too soft – the longer you stir it, the softer it gets, do not over-mix
4. Assemble the Tarts: Melt the jelly over medium-low heat or in a microwave and keep warm over low heat, stirring often; then spread the mascarpone mixture in the cooled tart shells leaving room for the berries
5. Gently press the berries pointed end up into the cream, covering the entire surface, and brush the melted jelly over the top of each tart, covering the berries and exposed cream as much as possible; refrigerate for 3 to 4 hours before serving
6. To Serve: Holding the bottom of the tart pan, ease the tart edge down and gently move the tarts off the bottom piece and onto serving plates; dust each tart with a little powdered sugar if desired and tuck a mint sprig alongside, and serve chilled or cool

PRO Tip:

Be sure to prick the bottom of each tart shell with a fork to minimize puffing up of the crust. If they do puff a little, just press them down in the center after they come out of the oven, before they cool.

Recommended Tools (affiliate links; no extra cost to you):

• 4-inch tart pans
• Silpat
• Baking sheet pan
• Food processor
• Mixing bowls
• Small saucepan
• Colander
• Silicone pastry brush
• Small sieve

Gluten-Free Tips:

Using almond meal or grinding your own almonds makes a wonderful departure from the ubiquitous graham cracker crusts and it is gluten-free.

 You can adjust any baking recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup until mounded, level off the top with a straight edge, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Pamela’s All-Purpose Artisan Blend, Bob’s Red Mill 1-to-1, or King Arthur Measure for Measure are all good choices.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

Continue to Content

Yield: about 4 servings

Individual Raspberry Mascarpone Tarts (Gluten-Free)

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These Individual Raspberry Mascarpone Tarts are fresh, light, creamy, and a little sweet, but not over the top. It beautifully complements rich entrées and typical heavy holiday meals. It is the
perfect end to a beautiful meal.

Prep Time 20 minutes

Cook Time 12 minutes

Additional Time 3 hours

Total Time 3 hours 32 minutes

Ingredients

Crust

• 1-1/2 cups (126g) almond meal or ground almonds
• 1/3 cup (67g) granulated sugar
• Pinch kosher salt
• 4 tbsp (1/2 stick; 1/4 cup; 57g) butter, melted

Filling

• 1 cup (8 oz; 227g) mascarpone cheese
• 1 tsp vanilla paste or pure extract
• 2 to 3 tbsp powdered sugar, to taste
• 1 tsp very cold heavy cream, only if needed

Topping

• 2 cups (240g) fresh raspberries, rinsed and patted dry
• 1/3 cup (113g) red currant jelly or seedless raspberry jam

Garnishes

• Powdered sugar
• Fresh mint sprigs

Instructions

1. Preheat the oven to 350°F (177°C). Set 4 (4-inch; 10-1/2cm) tart pans with removable bottoms on a baking sheet lined with a Silpat or parchment paper (for traction).
2. Make the Crust: In a food processor, pulse the almonds with the sugar until finely ground. Add the butter; pulse until the mixture resembles moist sand. If you are using almond meal, you can do this with a fork in a bowl.
3. Press the dough into the sides and bottoms of the tart pans Start by filling the sides then press. Place on a baking sheet covered with a Silpat (for traction), poke the bottoms a few times with a fork, and set in the hot oven. Bake for 12 minutes, or until browned around the edges. Remove from the oven and set aside to cool. If the crusts have puffed up during baking, gently press the centers with the back of a fork to settle the crust into the pans while still warm.
4. Filling: In a medium bowl, mix mascarpone cheese, vanilla and sugar together gently with a spatula. Taste and add more sugar if desired. The more you mix it, the softer it gets, but it will firm up again when it rests and chills. You want it smooth and silky, soft enough to scoop dollops into the shells. If it is too thick, add 1 tsp cream, mixing gently to blend.  Add only enough to make a smooth consistency.  Do not over-mix.
5. Assembly: In a small saucepan over medium-low heat, melt the jelly (or use a microwave). Spread sweetened cream in cooled tart shells to slightly below the top (leave room for the berries). Arrange cleaned berries over the tarts, pointed end up, snuggling them down into the cream, covering as much of the filling as possible. Brush berries with melted jelly, making sure to completely cover the berries and any exposed filling between them. This helps keep the tarts and berries fresh. Chill in refrigerator for 3 to 4 hours before serving.
6. To Serve: When you are ready to serve, hold your hand under the center of the pans and gently ease the sides down. Carefully slide the tarts off their bases and onto serving plates. Dust each tart with a little powdered sugar if desired, tuck a sprig of mint alongside and serve chilled.

Recipe found at www.theheritagecook.com

Notes

You can adjust any recipe to gluten-free by using 120 grams per cup of my favorite gluten-free flour blend. If you
are using another brand of gluten-free flour, whisk the mix, spoon it lightly into a measuring cup without a spout until mounded, level off the top with a straight edge, and weigh the flour left in the cup. Use that weight as your standard per cup of that specific flour. Do this for each flour blend you use. Commercial blends such as Bob's Red Mill 1-to-1, Pamela's, or King Arthur Measure for Measure are all good choices.

All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 265Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 73mgCarbohydrates: 59gFiber: 1gSugar: 55gProtein: 2g

The nutritional information for recipes on this site is calculated by online tools and is merely an estimate.

 

Create a New Tradition Today!

These tarts are part of our monthly progressive dinner party, Progressive Eats. See the links below for more inspiration and great recipes!

Great Holiday Desserts

Cakes

• Brown Sugar Pumpkin Cheesecake with Bourbon and Caramel Sauce
• Chocolate Peppermint Ice Cream Cake Roll
• Bourbon Cajeta Apple Butter Goat Cheese Cheesecake
• Mini Mascarpone Cheesecakes
• Vanilla Rum-Chocolate Chestnut Saint Honoré

Candies

• Orange and Ginger Dark Chocolate Bark

Cookies

• Pecan Tassies
• Nutella Stuffed Oatmeal Cookies (Gluten Free)

Desserts

• Warm Apple Buttermilk Custard Crisp

Pies and Tarts

• Coffee Pecan Tart
• Individual Raspberry Mascarpone Tarts (GF) (you are here)
• Mini Pomegranate Ganache Tarts (GF)

Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases without any additional cost to you. This page may contain affiliate links. This post was first shared in Nov 2014. The article was updated in 2022.