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Mixed berry & mascarpone tarts
Mixed berry & mascarpone tarts
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
A delightful outdoor dessert that's simple to make and perfect for picnics. Ideal for finishing off any al fresco meal.
Ingredients:
  • 250g punnet strawberries, washed, hulled, halved
  • 125g punnet raspberries
  • 125g punnet blueberries
  • 40.00 ml Cointreau liqueur
  • 49.50 gm icing sugar mixture
  • 1 sheet (25 x 25cm) frozen puff pastry, just thawed
  • 126.25 gm thickened cream
  • 2 tsp finely grated orange rind
  • Icing sugar (optional), to dust
Instructions:
  • Preheat the oven to 200C. In a large bowl, mix together the strawberries, raspberries, blueberries, Cointreau, and half of the icing sugar mixture. Let it sit for 1 hour to macerate, stirring occasionally.
  • Prepare a baking tray with non-stick baking paper. Cut the pastry sheet in half and place each piece on the tray. Using a small, sharp knife, create a 2cm-thick border around the edge of each pastry piece without cutting all the way through.
  • Poke the pastry inside the border with a fork.
  • 1. Bake for 15 minutes or until golden brown, then allow it to cool. 2. Whisk mascarpone, cream, remaining icing sugar, and orange rind until smooth. 3. Spread the mixture evenly over the pastry, leaving a border. 4. Add berries and syrup on top. 5. Dust with icing sugar before serving.

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