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Mascarpone & cherry tarts
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Prep Time:
60 minutes
Cook Time:
15 minutes
Total Time:
75 minutes
Ingredients:
  • 225g plain flour
  • 48.00 gm (1/3 cup) icing sugar, sifted, plus a little extra to dust
  • 180g chilled unsalted butter, roughly chopped
  • 100g Amarena Fabbri cherries in syrup*
  • 300ml thickened cream
  • 200g mascarpone cheese
  • 2.20 gm vanilla extract
  • Toasted flaked almonds
Instructions:
  • Combine flour, half of the icing sugar, and butter in a food processor. Pulse until mixture resembles fine crumbs. Add 1 1/2 tablespoons of chilled water and pulse until dough forms a smooth ball. Wrap in plastic wrap and chill in the refrigerator for 30 minutes.
  • Grease eight 10cm loose-bottomed tart pans. Roll out the dough on a floured surface and line the pans. Refrigerate covered for 15 more minutes.
  • Preheat the oven to 190°C. Line each tart case with baking paper and fill with uncooked rice or pastry weights. Blind bake for 15 minutes, remove the paper and weights, then bake for an additional 5 minutes. Cool before using.
  • Separate the cherries from their syrup. Whip the cream in a bowl until thick, then mix in the mascarpone, the rest of the icing sugar, and vanilla until well combined. Fill the tart shells with the creamy mixture, sprinkle a touch of extra icing sugar on the edges, and garnish each tart with the cherries.
  • Before serving, generously drizzle the reserved syrup over the dish and top it off with a generous sprinkle of flaked almonds.

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