Mini Raspberry and Mascarpone Tarts
Cute and tasty. These mini tarts are filled with creamy and silky Mascarpone cheese and fresh raspberries. 196
cold and cut into pieces
about 9 ounces
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℉ (200℃) degrees.
With a floured rolling pin, roll out pastry until ⅛ 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.