Prep: 15 min
Cook: 15 mins
Makes: 16 tarts
Serves: 8
Difficulty: Cuisine: Saved: | 537 | Recipe by: Creative Gourmet |
Recipe Shopping List
Raspberry & Mascarpone Cream Tarts
Ingredients:
Method:
- To make tart cases, preheat oven to 200°C/180°C fan-forced. Place pastry on a bench to defrost. Using a 7cm round cutter, cut 16 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 3/4 cup 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 2 tbs grated chocolate. 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
Tips & Hints:
- If you prefer not to make your own tart cases, use 12 frozen sweet tart cases
- Bake the tart cases following packet directions and cool before adding the filling
- Use 25% reduced fat pastry. Low fat cream won't whip, but you can replace mascarpone with light cream cheese for a slightly healthier option.
More Treats recipes from Creative Gourmet
No reviews for this recipe yet.
Feedback and Reviews