Make the Filling: Gently mix together the mascarpone, vanilla, and sugar with a spatula until smooth and silky but not too soft – the longer you stir it, the softer it gets, do not over-mix.Poke the bottoms with a fork and set on a Silpat-lined baking sheet, bake until browned around the edges if they have puffed up during baking, press the center back down with the back of a fork while still warm, set aside to cool.Prepare the Crust: Mix together the almond meal with the sugar then add the butter and pulse in a food processor until it resembles wet sand press clumps of the dough together into small tart pans with removable bottoms, starting with the edges, then fill in the bottom and press it into the sides.How to make Individual Raspberry Mascarpone Tarts: If any dough has risen above the top of the pan, press the excess off with your fingers. Press additional crumbled dough over the bottom, making sure it is gently pressed into the dough at the sides. Crumble some of the dough into each pan, and starting at the sides, use your fingers to press it into the fluted edges and down onto the bottom of the pan. Tart crusts like this one are especially easy to make. Garnishes: powdered sugar, fresh mint sprigs.Topping: fresh raspberries or other fruit, red currant jelly.Filling: mascarpone cheese, vanilla, powdered sugar, heavy cream.Crust: almond meal, sugar, salt, melted butter.Ingredients needed for Individual Raspberry Mascarpone Tarts: They are perfect for any holiday party or gathering! Make sure you check out the links below the recipe.ĭid you enjoy this recipe? Let me know in the comments and leave a star rating, I love hearing from you! You’ll love all the recipes from this month’s Progressive Eats hosted by Jenni Field of Pastry Chef Online. This makes it easy to make them ahead and saves you time on the day of your party. These can be made any time of the year, but if it is warm in your house, keep the tarts refrigerated so the cheese filling doesn’t soften too much. If making pie crust scares you, try this lovely tart … it is incredibly easy to make and absolutely delicious. Because you pre-baked the crust fully, it holds up perfectly on its own, unlike a pie crust. Transfer the tarts to serving plates carefully. When you are ready to serve, hold your hand under the center of the pans and ease the sides down. If you don’t already have mini tart pans, make sure you get the ones with fluted sides and removable bottoms. This helps keep the cream fresh. This can be as simple or stunning as you want. The main goal is to cover as much of the surface as possible with fruit. Pineapple, kiwi, strawberries, and blueberries all make good options. But you can use any type of fruit that you like and that is sweet and fresh. I love the contrast of red and white colors common during the holidays, and that is what prompted my use of raspberries today. Your guests will be astounded and mystified – while you sit back and smile. Just melt red currant or apricot jam (depending on the color desired) and brush it over the top. Did you ever wonder how they got them so shiny on top? It is a very simple trick that also helps preserve the fruit. I love walking into professional bakeries and marveling at the glorious fruit tarts on display. The Artist prefers this to any graham cracker crust he’s ever had. Crunchy, a bit sweet, a little like shortbread, and rich with butter and nuts, this is a delight for your senses and palate. I use it whenever I can and it is always the base of my cheesecakes. This is not a cheesecake because there is no cream cheese and only the crust is baked but it may become your preferred sweetened cheese dessert!Įven if you are not gluten-free I hope you will give this nutty almond crust a try. Topping cheesecakes with fresh fruit is common, but the creaminess of mascarpone takes that concept to a whole new level. It probably was about the time I discovered mascarpone, the luscious Italian form of cream cheese. I don’t know where I first ran across the idea for this dessert. This is the kind of dessert that makes people want to lick their plates so they don’t miss a morsel. It beautifully complements rich entrées and typical heavy holiday meals. Fresh, light, creamy, and a little sweet, but not over the top. Today I am sharing one of my favorite desserts, these Individual Raspberry Mascarpone Tarts.
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