Closeup of Mini Berry Tarts topped with raspberries and blueberries and fresh mint on a white board

Mini Berry Tarts

These Mini Berry Tarts are a delicious dessert to serve at brunches, parties, or just on a Sunday afternoon. They taste amazing thanks to the use of mascarpone and lots of fresh fruit.

This recipe uses homemade shortbread crusts, but if you want to save time, you can also use pre-made gluten-free pastry crusts. These Mini Berry Tarts can be made ahead of time and stored in the fridge for up to 24 hours before serving, but when filled the shells will soften a bit, so it’s best to serve them just after you fill them.

5 from 1 vote
Closeup of Mini Berry Tarts topped with raspberries and blueberries and fresh mint on a white board
Print Recipe

Mini Berry Tarts

Prep Time35 mins
Cook Time12 mins
Total Time47 mins
Course: Dessert
Servings: 9 Tarts
Calories: 364kcal
Author: Natalia Mantur


For the crust:

  • 1 cup (120 g) gluten-free all-purpose flour
  • cup (130 g) cold unsalted butter, plus more for greasing
  • cup (40 g) powdered sugar
  • 1 pinch of fine sea salt
  • 1 cup (120 g) almond flour
  • 1 large egg

For the filling:

  • cup (160 g) mascarpone cheese
  • cup (40 g) powdered sugar
  • 1 teaspoon (5 mL) pure vanilla extract

For topping:

  • 4 ounces strawberries or raspberries
  • 4 ounces blueberries


  • Sift the all-purpose flour onto a pastry board. Cube the butter and add it to the flour along with the powdered sugar and salt. Chop all the ingredients with a knife. Add almond flour and egg, and mix to combine into a smooth dough. If it is too dry, add a tablespoon or two of milk. Form into a smooth ball, wrap in plastic, and place in the fridge for about an hour.
  • Preheat the oven to 390°F and grease small cupcake molds. Lightly dust a work surface with flour and place the dough on it. Roll out the dough to a thickness of ½ inch. Cut out circles slightly larger than the diameter of the prepared molds. Transfer the circles into the molds and use a fork to poke holes in the bottom. Bake for about 12 minutes, until golden brown. Remove from the oven and let cool.
  • Meanwhile, prepare the filling by whipping the mascarpone cheese with powdered sugar and vanilla. Place the filling in the baked tarts and top with berries. Serve right away.


Nutrition Facts
Mini Berry Tarts
Amount Per Serving
Calories 364 Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 14g70%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 71mg24%
Sodium 23mg1%
Potassium 41mg1%
Carbohydrates 24g8%
Fiber 3g12%
Sugar 12g13%
Protein 6g12%
Vitamin A 688IU14%
Vitamin C 9mg11%
Calcium 68mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.
Tags: Berries Fourth of July Natalia Mantur Tart
Previous Post

Spicy Coconut Shrimp

Next Post

Sticky Mango Chicken Wings

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

Jan-Feb 2024 Cover



Get recipes delivered to your door with a subscription to

Gluten Free & More!

Use code MAG5OFF for $5 off any print or digital subscription!