These mini berry tartlets are a delightful combination of crisp shell, creamy filling, and fresh berries — perfect for summer gatherings. Ready in about 20 minutes with nine simple ingredients, they’re an easy, crowd-pleasing dessert that looks elegant without the work of traditional pastry.
If you enjoy tarts but want a quicker option, these bite-sized tartlets deliver all the best parts — a crunchy crust and a rich filling — without rolling out dough. They’re a go-to for when I want something pretty and delicious with minimal fuss.
Why you’ll love this recipe
These mini tartlets are an ideal choice for entertaining and everyday treats.
- Fast and simple: Using spring roll or wonton wrappers means no pastry dough to make — everything comes together in about 20 minutes.
- Light, creamy, and crisp: The shells bake up crisp, the mascarpone-based filling is silky, and the berries add fresh juiciness.
- Great for serving a crowd: This recipe yields 24 bite-sized tartlets, perfect for parties or dessert platters.
These tartlets pair well with other small desserts on a platter, adding color and texture alongside cakes or pavlovas.
Key ingredient notes
- Spring roll pastry wraps: These create a delicate, crispy shell. Wonton wrappers work too but are slightly thicker and crunchier.
- Unsalted butter: Brushing melted butter on the shells adds the richness you’d expect from a butter-based crust.
- Mascarpone cheese: Silky and rich, mascarpone makes the filling luxuriously smooth. Cream cheese can be substituted if needed.
- Sweetened condensed milk: Thins and sweetens the mascarpone to a silky consistency without diluting flavor.
- Pure vanilla extract: Use a good-quality vanilla for the best flavor.
- Fresh berries: Chopped strawberries and blueberries are a lovely combination; raspberries or blackberries also work.
How to make this recipe
Preheat your oven to 350°F (175°C) before you begin.
1. Make the tart shells
- Place a spring roll wrapper into each muffin cup of a muffin tin.
- Lightly brush melted butter into the bottom of each wrapper cup.
- Bake until the shells are lightly golden and crisp, about 7–8 minutes. Allow to cool completely before filling.
2. Prepare the filling
- Beat mascarpone (or cream cheese), sweetened condensed milk, vanilla extract, and salt until smooth and creamy.
3. Assemble
- Transfer the filling to a pastry bag fitted with a decorative tip.
- Pipe the mascarpone filling into each cooled shell.
Decorative tip suggestion
I like a French star tip (Wilton 8B) for a pretty piped finish, but any decorative tip will work.
- Chop the strawberries into small pieces.
- Top each tartlet with chopped strawberries and blueberries, then dust with powdered sugar if desired. Serve within a few hours for the best texture.
Tips for success
- Watch the oven closely: The thin wrappers can go from golden to burnt quickly.
- Cool shells completely: Fill only after the shells are fully cool so the filling doesn’t soften them.
- Use room-temperature filling ingredients: This helps achieve a smooth, creamy texture.
Make-ahead tips
- Bake shells ahead: Make the spring roll cups 1–2 days in advance and store them in an airtight container at room temperature.
- Prepare filling ahead: The mascarpone filling can be stored, covered, in the fridge for up to 4 days. Re-whip briefly before piping.
- Prep berries ahead: Chop berries and keep them in airtight containers in the fridge for 2–3 days.
Storing tips
Leftover assembled tartlets can be refrigerated, but the shells will soften over time. They’re best served within 2–3 hours of assembling for optimal crispness.
FAQs
Yes—thaw and drain them thoroughly, then pat them dry to remove excess moisture so the tartlets don’t become soggy.
Absolutely. Powdered sugar is classic, but toasted coconut, chocolate shavings, or citrus zest would all be delicious alternatives.
No. Any thick, creamy filling works — try lemon curd, pastry cream, or flavored cream cheese for variety.
More berry desserts
- Berry Chantilly Cake
- 3-Ingredient Honey Berry Sorbet
- Berrylicious Roll Cake
- Strawberry Cheesecake Tart
No Fuss Berry Tartlets
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Ingredients
- 24 spring roll pastry wraps
- 1 tablespoon unsalted butter, melted
- 8 oz mascarpone cheese or cream cheese, room temperature
- 5 tablespoons sweetened condensed milk
- 1 teaspoon pure vanilla extract
- ½ teaspoon coarse kosher salt
- 6-7 medium strawberries, hulled
- ½ cup blueberries
- Powdered sugar, optional for dusting
Instructions
To make the tart shells:
-
Preheat the oven to 350°F (175°C).
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Place the spring roll pastry wrappers in muffin cups.
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Lightly brush melted butter in the bottom of each wrapper cup.
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Bake for 7–8 minutes until golden. Cool completely.
To make the filling:
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In a mixing bowl, beat mascarpone (or cream cheese), sweetened condensed milk, vanilla, and salt until smooth.
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Transfer to a pastry bag fitted with a decorative tip (French star tip recommended).
To assemble:
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Chop the strawberries into small pieces.
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Pipe the filling into each pastry shell.
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Top with berries and dust with powdered sugar if desired. Best served within 2–3 hours.
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Tips & Notes
Nutrition
This recipe was originally published on March 31, 2014.