Raspberry and Mascarpone Cream Tarts
With these tarts you get a perfect balance of the tartness of raspberries combined with the sweetness of the cream filling with a crisp shortcrust pastry base to provide texture.
Category: Desserts
Source: myfoodbook.com.au
Equipment
| Mixing bowl | |
| Muffin pan |
Ingredients
| Shortcrust pastry | |
| Cream | |
| Icing sugar | |
| Mascarpone | |
| White chocolate | |
| Frozen raspberries |
Instructions
Preheat oven to 200°C/180°C fan-forced. Place pastry on a bench to defrost. Using a 7cm round cutter, cut circles from pastry. Use to line a pattie cake or muffin pan.
Gently prick bases 2 times with a fork. Bake for 12-15 minutes until golden. Cool in pans.
Place 3/8 (a bit less than half) of the frozen raspberries into a small bowl and set aside to defrost. Meanwhile using electric hand beaters, whip cream and icing sugar in a medium bowl until firm peaks form.
Add mascarpone and beat on low speed until smooth.
Add most of the grated chocolate, reserving some for sprinkling over the top of the tarts. Mash raspberries in bowl with a fork and add to mascarpone mixture. Stir until just combined.
Evenly spoon mascarpone mixture into pastry cases. Decorate with remaining frozen raspberries.
Set aside for 10 minutes for the raspberries to slightly defrost. Sprinkle with remaining grated chocolate and serve.
Nutrition
| Serving size: | 142.2 |
| Energy: | 497.9 |
| Ratio: | 3.5 |
| Carbohydrate: | 40.9 |
| Fat: | 38.9 |
| Protein: | 6.4 |
| Saturated fat: | 16.4 |
| Sodium: | 522.6 |
| Sugar: | 8.9 |