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Raspberry and mascarpone tartlets
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Prep Time:
120 minutes
Cook Time:
10 minutes
Total Time:
130 minutes
Creamy mascarpone filling in delightful tartlets.
Ingredients:
  • 250.00 ml plain flour
  • 40.00 gm caster sugar
  • 100g unsalted butter, chilled, chopped
  • 1 egg yolk, lightly beaten
  • 30.00 gm chilled water
  • 250g raspberries
  • Pure icing sugar, to serve
  • 250g mascarpone cheese
  • 32.00 gm brown sugar
  • 2.20 gm vanilla essence
Instructions:
  • In a food processor, blend flour, sugar, and butter until crumbly. While pulsing, add egg yolk and water until dough forms. Transfer dough to floured surface, knead lightly until smooth, shape into a 10cm disc, wrap in parchment paper, and refrigerate for 30 minutes until firm.
  • Preheat your oven to 200°C. Roll out the pastry to 4mm thickness using a floured rolling pin. Cut out 24 circles with a 5cm-round fluted biscuit cutter. Press the circles into 24 flat-based non-stick patty pans. Gently prick the bases twice with a fork, being careful not to pierce all the way through. Place the pans in the freezer for 15 minutes or until the pastry is firm.
  • Bake pastry cases until they are lightly golden, about 10 minutes. Allow them to cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
  • Prepare the luscious mascarpone filling by mixing mascarpone cheese, sugar, and vanilla in a small bowl. Refrigerate, covered, for 30 minutes or until you are ready to indulge in its creamy goodness.
  • Fill tartlet cases with mascarpone filling, place fresh raspberries on top, sprinkle with icing sugar, and savor the delicious treat.

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