BelGioioso Mascarpone Mini Tarts

8 servings
  • Graham Cracker Crust:
  • 6 Tbsp. unsalted butter, melted
  • 1 1/4 cups graham cracker crumbs, about 9 whole
  • 2 Tbsp. granulated white sugar
  • Mascarpone Filling:
  • 16 oz. BelGioioso Mascarpone cheese
  • 1/4 cup pure maple syrup
  • Sugared cranberries, recipe below
  • Fresh mint, for garnish
  • Sugared Cranberries:
  • 3/4 cup sugar, divided
  • 1/2 cup water
  • 1 cup fresh cranberries
  • For the crust: Mix together the graham cracker crumbs, melted butter and sugar. Evenly divide the mixture and press onto eight, 4 inch tart pans. Place the tart pans in the refrigerator; let chill for at least 1 hour.

  • For the filling: Combine BelGioioso Mascarpone and maple syrup until smooth.

  • For the cranberries: Combine 1/2 cup sugar and 1/2 cup water in a saucepan over medium heat. Stir until sugar is dissolved. Stir in cranberries, coating well. Using a slotted spoon, transfer to wire rack; let dry for at least 1 hour. Working in batches, roll cranberries in remaining 1/4 cup of sugar until well coated; let dry for at least 1 hour.

  • To assemble tarts: Remove graham cracker crusts from tart pans. Spoon or pipe Mascarpone into shells, top with sugared cranberries and garnish with fresh mint sprigs.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    Not what you're looking for? Try:

    Golden Fig and Mascarpone Tart