Mini Raspberry and Mascarpone Tarts

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READY IN: 20mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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