Name: Mini Mascarpone Almond Tarts
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
Ingredients: 1 cup almond flour; 1/2 cup all-purpose flour; 1/4 cup powdered sugar; 1/2 cup unsalted butter, softened; 1 large egg; 1 teaspoon vanilla extract; 1 cup mascarpone cheese; 1/4 cup granulated sugar; 1/2 teaspoon almond extract; Sliced almonds for topping

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I still remember the day my sister pulled a tin of delicate tart shells from the freezer and we filled them with a creamy, sweet cheese mixture while the radio played Sunday gospel on low. The kitchen smelled of toasted almonds and vanilla, and everyone hovered, claiming “just one” before dinner. Small pastries like that make a house feel like home.

I’m Maggie Hart, a Louisville home cook who learned to knead, measure, and taste beside my mama and her neighbor at church bazaars. I cook for busy families and love recipes that feel familiar and turn out reliably in a weeknight kitchen. I started sharing simple, cozy recipes through Gemmir Kitchen because I cherish dishes that feed people both body and memory.

I prefer pork-free meals, slow-simmered comfort food, and easy desserts that don’t require a pastry degree. My style blends practicality with a warm, approachable voice step-by-step directions, sensible shortcuts, and a few family tips to help a busy cook feel capable. These Mini Mascarpone Almond Tarts are the sort of treat I’d bring to a potluck: tiny, elegant, and rooted in pantry staples. I test recipes in a working kitchen where dinner must arrive on time, and I write them so you can cook confidently, with room to make them your own. Comfort made simple is my kitchen philosophy, and these Mini Mascarpone Almond Tarts fit right in small, comforting, and just fancy enough to make someone smile.

Table of Contents

Why this recipe works

These Mini Mascarpone Almond Tarts shine because they marry a tender, nutty crust with a lush, velvety filling that doesn’t overpower. The almond flour in the crust gives a gentle chew and a deeper flavor than plain shortcrust, while a touch of powdered sugar keeps the shell mildly sweet without stealing focus from the mascarpone. The mascarpone filling stays silky and light because the cheese itself is rich yet delicate; a modest amount of granulated sugar and almond extract lifts the flavor and keeps it balanced. When you bite into a Mini Mascarpone Almond Tart, you get a little crunch from the pastry and sliced almonds, then a cloud of creamy mascarpone each element complements the next.

I like that these Mini Mascarpone Almond Tarts require minimal equipment: mini tart pans or a mini muffin tin, a mixing bowl, and a spoon. The dough comes together quickly, and the shells bake in about a quarter hour, so you can make the crust and filling in one evening and chill them overnight. Because the recipe uses mascarpone rather than heavy cream or whipped ganache, the filling stays stable in the fridge and spreads smoothly into the cooled shells.

These Mini Mascarpone Almond Tarts work for a range of occasions tea with friends, after-dinner treats, or a light dessert at a family brunch. They feel slightly fancy but they come together like a weeknight dessert, which makes them one of my favorite small sweets to keep on hand.

How to prepare Mini Mascarpone Almond Tarts

When I walk someone through how to prepare Mini Mascarpone Almond Tarts, I think about timing and texture. Start by preparing the crust dough and chilling it briefly if it becomes too soft from handling. Press the dough evenly into each mini pan so the shells bake to the same thickness and cook through without browning too fast at the edges. While the tart shells cool, whisk the mascarpone mixture until it’s smooth don’t overbeat mascarpone or it can become too loose. A gentle hand yields a velvety filling that holds its shape and sets with a short chill in the refrigerator.

I recommend making the crust and filling on the same day so you can taste and adjust the almond extract or sugar if you prefer a stronger or milder profile. If you like a brighter flavor, a teaspoon of lemon zest folded into the filling lifts the mascarpone beautifully. For a nuttier finish, toast the sliced almonds lightly before sprinkling them on top. These Mini Mascarpone Almond Tarts reward attention to detail: a cooled shell, a smooth filling, and a brief chill will produce a perfect bite. I usually plan to chill them at least 30 minutes, but an hour gives a firmer set if you want to transport them.

Ingredients

1 cup almond flour
1/2 cup all-purpose flour
1/4 cup powdered sugar
1/2 cup unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
1 cup mascarpone cheese
1/4 cup granulated sugar
1/2 teaspoon almond extract
Sliced almonds for topping

Instructions

Preheat your oven to 350°F (175°C).
Combine almond flour, all-purpose flour, and powdered sugar in a mixing bowl.
Add the softened butter and mix until the mixture is crumbly.
Beat in the egg and vanilla extract until the dough comes together.
Press the dough into mini tart pans, ensuring it covers the bottom and sides evenly.
Bake the tart shells for about 12–15 minutes or until they are lightly golden.
Let the tart shells cool completely.
In another bowl, mix mascarpone cheese, granulated sugar, and almond extract until smooth.
Spoon the mascarpone mixture into the cooled tart shells.
Top with sliced almonds for a lovely crunch.
Chill in the fridge for at least 30 minutes before serving.

How to serve this dish

Serve Mini Mascarpone Almond Tarts chilled straight from the refrigerator for the cleanest texture and the neatest presentation. Their small size makes them ideal as single-bite desserts at cocktail hour or part of a dessert board with fresh berries, lemon curd, or a small dish of espresso. I like to plate three tarts per person with a few fresh raspberries and a dusting of powdered sugar for contrast. If you’re serving at a casual family meal, place the tarts on a simple tiered stand and let guests help themselves these treats disappear quickly.

If you plan to present Mini Mascarpone Almond Tarts for a holiday or special gathering, add a finishing flourish: a thin ribbon of dark chocolate, a tiny candied orange slice, or a few toasted almond slivers arranged carefully on top. The finishing touches should stay light so they don’t overpower the delicate mascarpone.

For warm-weather serving, pair with iced tea or a lightly sweet Riesling; in cooler months, offer small cups of hot coffee or spiced tea. These Mini Mascarpone Almond Tarts also work beautifully alongside other small sweets at a brunch, such as mini quiches or lemon bars. Keep them chilled until the last minute and plate just before guests arrive to maintain that creamy, cooling contrast against the crisp crust.

How to keep leftovers

Leftovers of Mini Mascarpone Almond Tarts store beautifully in the refrigerator. Place the tarts in a single layer on a plate or in an airtight container, preventing them from touching to keep the sliced almonds crisp. They stay best for up to three days when covered; after that, the crust softens a bit and the toasted almond texture will fade. If you know you’ll have leftovers, avoid adding garnishes that get soggy add fresh berries or a dusting of confectioners’ sugar just before serving.

If you need to transport these Mini Mascarpone Almond Tarts, use a shallow, snug container with a non-slip mat or a layer of parchment to keep them from sliding. Chill them well before travel so they keep their shape in transit. Avoid freezing filled tarts; freezing can change the mascarpone’s texture and leave it watery when thawed. However, you can freeze the baked shells for up to a month: cool them completely, wrap them tightly in plastic, and store in a freezer bag. Thaw shells before filling and finish with the mascarpone and sliced almonds shortly before serving.

What helps this recipe turn out right

A few simple practices ensure your Mini Mascarpone Almond Tarts turn out reliably. First, measure ingredients by spooning flour into the cup and leveling it this keeps the dough from becoming too dry or too dense. Keep the butter softened, not melted; that helps the dough bind properly without becoming greasy. When pressing dough into the mini pans, use the back of a spoon or a small measuring cup to get an even thickness. Baking all the shells on a single tray keeps the heat even so shells bake uniformly.

Cool shells completely before filling; if they stay warm, the mascarpone will soften and run. Work the mascarpone filling gently whisk until smooth, but don’t overwork the cheese. Taste the filling before you spoon it in; a small tweak of almond extract or a pinch more sugar can make a big difference depending on your mascarpone’s tang. Toasting the sliced almonds lightly brings out their flavor and keeps them crisp longer. Finally, chill the filled tarts for at least 30 minutes to set the filling and make them easier to plate.

Recipe variations

You can vary Mini Mascarpone Almond Tarts in many easy ways to suit seasons or mood. Fold in a tablespoon or two of lemon curd into the mascarpone for a bright citrus twist, or swirl in a raspberry purée for a fruity stripe through the filling. Swap the almond extract for a hint of orange blossom water or vanilla bean for a subtler floral note. For a gluten-free option, use all almond flour in the crust and add a touch more powdered sugar to help bind it.

Top the tarts with fresh berries, a macerated cherry, or a small spoonful of warmed preserves in winter. For a richer finish, shave dark chocolate over the chilled tarts right before serving. If you prefer a more textured crust, fold in a quarter cup of finely chopped toasted almonds to the dough before pressing into pans. Each small change keeps the base technique the same and lets you tailor Mini Mascarpone Almond Tarts to the season and your pantry.

Frequently asked questions

Q: Can I make the tart shells ahead of time?
A: Yes. Bake the tart shells and cool them completely. Store them in an airtight container at room temperature for up to two days or freeze them for up to a month. Fill them with the mascarpone mixture shortly before serving for best texture.

Q: What can I substitute for mascarpone?
A: Mascarpone gives a rich, creamy texture that’s hard to replicate exactly. For a substitute, blend equal parts cream cheese and heavy cream until smooth, then taste and adjust sugar. The texture will be slightly tangier but still delicious. Greek yogurt can lighten the mix, but it will be tangier and less silky.

Q: Can I make a larger tart instead of minis?
A: Absolutely. Use the same ratios to make a single 9-inch tart shell and bake for 20–25 minutes or until golden. Cool completely, spread the mascarpone filling evenly, and chill. Slice into small wedges to serve.

Conclusion

If you love the idea of small, elegant desserts with simple technique, these Mini Mascarpone Almond Tarts will make a lovely addition to your recipe repertoire. For inspiration that riffs on mascarpone and almond shortbread flavors, check this recipe for Berry Mascarpone Tarts with Almond Shortbread Crust | Baking the … it’s a nice companion piece with ideas you can borrow for toppings and crust variations.

Mini Mascarpone Almond Tarts