Mini Raspberry and Mascarpone Tarts
"Cute and tasty! These mini tarts are filled with creamy and silky Mascarpone cheese and fresh raspberries."
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
24
ingredients
- 1 cup flour, all-purpose
- 2 tablespoons sugar
- 4 ounces butter, unsalted cold and cut into pieces
- 1 large egg yolk, lightly beaten
- 1 1⁄2 tablespoons water, cold
- 1 pint raspberries
- 1 dash powdered sugar
- 1 cup mascarpone cheese
- 2 tablespoons sugar
- 1 teaspoon vanilla extract
directions
- Add the flour, sugar and butter in a food processor, process until the mixture resembles crumbs.
- While it is running, add the egg yolk and water.
- Process until the dough just forms.
- Turn the dough onto a lightly floured working surface or cutting board.
- Knead a few times until the dough is smooth.
- Shape into a 10cm round.
- Wrap with a plastic wrap.
- Chill in the refrigerator for at least half an our until it's firm.
- Preheat oven to 400 F degrees.
- With a floured rolling pin, roll out pastry until 1/8-inch thick.
- With a 2-inch-round fluted biscuit cutter, cut the pastry into 24 rounds.
- Press into 24 mini muffin or mini tart pans that are coated with cooking spray or grease with butter.
- With a fork, gently prick the shell a few times.
- Put the pans into freezer for at least 20 minutes until the shell is firm.
- Bake the shells for 10 minutes or until lightly golden. Let cool in pans for 5 minutes.
- Place the shells onto a wire rack to cool completely.
-
To make the mascarpone filling:
- Mix together the mascarpone, sugar and vanilla in a small bowl until well blended.
- Cover and chill for at least half an hour or longer until ready to use.
- With a spoon, place the mascarpone filling into mini tart shells.
- Top with the fresh raspberries.
- Dust with powdered sugar and serve.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
