You are here
Kiwi Strawberry Tart with Cinnamon Mascarpone
In a small bowl, gently whisk mascarpone, honey, vanilla extract, and cinnamon together. Place bowl in the refrigerator for 5 minutes. Meanwhile, peel kiwi, hull strawberries, and then cut each into 1/4” slices. Next, pour honey and mascarpone mixture evenly onto the bottom of the tart shells. Let sit in freezer for 8 hours or overnight. Remove from freezer and begin filling tarts with fruit by alternately layering sliced kiwi and strawberries in concentric circles on top of mascarpone. Sprinkle each tart with 1 teaspoon of sugar and let sit at room temperature for about 45 minutes.