Name: Raspberry & Mascarpone Cream Tarts
Prep time: 15 min
Cook time: 15 min
Ingredients: 2 sheets frozen ready-rolled shortcrust pastry; 1/3 cup thickened cream; 1 tablespoon icing sugar, sifted; 125g mascarpone; 25g white chocolate, grated; 2 cups (250g) Creative Gourmet frozen Raspberries

2 sheets frozen ready-rolled shortcrust pastry
1/3 cup thickened cream
1 tablespoon icing sugar, sifted
125g mascarpone
25g white chocolate, grated
2 cups (250g) Creative Gourmet frozen Raspberries

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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.

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.

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.

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