Yields: 24

These cute tartlets filled with creamy mascarpone filling and topped with fresh berries are not only crispy and delicious, they make a great show stopper dessert too.

INGREDIENTS:

24 wonton wrappers
1 tablespoon unsalted butter, melted
8 ounce mascarpone cheese, room temperature
7 tablespoons confectioners’ sugar
1 teaspoon pure almond extract
Pinch of salt
6-7 small strawberries, rinsed, stems removed
½ cup fresh blueberries
Powdered sugar, for garnish

INSTRUCTIONS:

Preheat the oven to 350°F (175°C).

Place the wonton wrappers in a muffin tin and shape into a cup.

Lightly brush the bottom of each wonton cup with the melted butter.

Bake the shells for 7 minutes. Remove from the oven and transfer to a wire rack to cool.

In a mixing bowl using the whisk attachment, add the mascarpone cheese, confectioners’ sugar, almond extract, and salt. Mix until smooth.

Transfer the cheese filling mixture into a pastry bag, and pipe into the baked shells.

Place the berries on top of the filling. Dust with powdered sugar, if desired.

Chef’s Tip: If you don’t have wonton wrappers, you can use egg roll wraps. Cut them in half and shape into the muffin tin and follow the same steps.