Mini Strawberry Mascarpone Tarts Recipes

MINI RASPBERRY AND MASCARPONE TARTS

Steps:

• 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 F degrees.
• With a floured rolling pin, roll out pastry until 1/8-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.

MINI STRAWBERRY TARTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease mini muffin pans.
• Place cream cheese and butter in a large bowl. Beat with an electric mixer until smooth and fluffy. Gradually beat in flour, one cup at a time, until all is incorporated. Roll dough into 70 small balls, and press each into a mini muffin pan cup to form the pastry crusts.
• Bake crusts in preheated oven until golden brown, 15 to 18 minutes. Remove from oven, and allow to cool.
• Stir gelatin, sugar, and food coloring into the boiling water. Place over high heat; bring back to a boil. Stir together cornstarch and water to make a paste. Stir the cornstarch mixture in the boiling gelatin until dissolved. Remove from heat and allow to cool completely, about 30 minutes.
• Spoon cooled gelatin mixture evenly into tart shells. Push a strawberry half down into each tart. If desired, top each tart with a small amount of whipped cream or whipped topping just before serving.