Mini Cherry Tarts Recipe
Indulge in these delightful Mini Cherry Tarts featuring a creamy mascarpone filling and fresh cherries atop a buttery crust. Perfect for summer gatherings or a sweet treat any time of the year.
When cherry season rolls around, there’s no better way to celebrate than with these adorable Mini Cherry Tarts. Made with a buttery pie crust, creamy mascarpone filling, and juicy fresh cherries, they strike the perfect balance between elegant and effortless. Whether you’re hosting a summer brunch, looking for a make-ahead dessert, or just in the mood for a bite-sized treat, these tarts are guaranteed to impress.
One of the best parts about this recipe is how simple it is to put together. Using store-bought pie crust cuts down on prep time, while the mascarpone filling brings a rich, velvety texture without the need for baking or fuss. It’s a no-fuss, no-stress dessert that still feels special and homemade.
These mini cherry tarts also make for a stunning presentation—whether arranged on a platter or served individually at a dinner party. Plus, they’re endlessly adaptable. Don’t have fresh cherries? Try using berries, sliced peaches, or even a spoonful of your favorite jam for a flavor twist. If you love small-batch sweets or are planning a dessert bar, you’ll also want to check out our mini apple tarts and grilled fruit pizza for more bite-sized inspiration.
Ingredients Needed
- Frozen pie crust
- Mascarpone cheese
- Honey
- Vanilla extract
- Zest of 1 lemon
- Fresh cherries — For the toppings. We kept ours whole but for easier consuming they can be pitted and halved. Use ripe, in-season cherries for the best flavor. Sweet cherries like Bing or Rainier work beautifully. If cherries aren’t in season, jarred or frozen (thawed and drained) cherries can be a great substitute.
How to Make Mini Cherry Tarts
1 — Prepare the tart shells: Preheat your oven according to the pie crust package instructions. Use a round cookie cutter to cut out discs from the frozen pie crust. Press each disc into the mini tart pan cavities. Bake as directed on the pie crust package until golden brown. Allow to cool completely.
2 — Make the mascarpone filling: In a mixing bowl, combine mascarpone cheese, honey, vanilla extract, and lemon zest. Mix until smooth and creamy.
3 — Assemble the tarts: Spoon the mascarpone filling into each cooled tart shell. Top with fresh cherries. Chill in the refrigerator for at least 30 minutes before serving.
Mini Cherry Tarts Recipe
Equipment
- Tart pan
- Round cookie cutter
- Mixer
Ingredients
- 1 frozen pie crust
- 8 oz mascarpone cheese
- 1 tbsp honey
- 1 tsp vanilla extract
- 1 lemon zest
- Fresh cherries
Nutrition
Notes
Instructions
- Prepare the tart shells: Preheat your oven according to the pie crust package instructions. Use a round cookie cutter to cut out discs from the frozen pie crust. Press each disc into the mini tart pan cavities. Bake as directed on the pie crust package until golden brown. Allow to cool completely.
- Make the mascarpone filling: In a mixing bowl, combine mascarpone cheese, honey, vanilla extract, and lemon zest. Mix until smooth and creamy.
- Assemble the tarts: Spoon the mascarpone filling into each cooled tart shell. Top with fresh cherry. Chill in the refrigerator for at least 30 minutes before serving.
Tried this recipe? Share your Mini Cherry Tart photos on Instagram, using the hashtag #sugarandclothloves! We always love seeing all of your creations! Looking for more quick and delicious recipes? Find them all right here!
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