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Berry Tart With Mascarpone Cream

Total Time: 40 MIN Makes: 45 mini tarts
Prep Time: 25 MIN Cook Time: 5 MIN

A creamy filling of sweetened mascarpone and heavy whipping cream get a berry-powered glaze and and a Mini Phyllo Shell crunch in these mini treats.

  • 12 ounces mascarpone
  • 1/2 cup heavy whipping cream, chilled
  • 1/3 cup sugar
  • 1 1/2 teaspoons lemon zest
  • 3 tablespoons orange marmalade
  • 3 tablespoons dark berry liqueur, such as blueberry, blackberry or crËme de cassis
  • 1 1/2 quarts fresh berries
  • 3 packages (15 count, each) Athens® Phyllo Shells
  • Lemon zest for garnish


In a medium bowl, beat together mascarpone, cream, sugar and lemon zest with an electric mixer at high speed until mixture holds stiff peak. Set aside.
In a small saucepan, combine marmalade and liqueur; simmer and stir for about two minutes to make a light glaze.
Spoon 1 tablespoon marscapone filling into each mini Phyllo shell. Gently mix the fresh berries and glaze. Garnish mini shells with glazed berries and lemon zest.