Mascarpone fruit tartlets

Easy Food Recipes and Cooking - Mascarpone fruit tartlets

Mascarpone fruit tartlets

Serves 4-6
plain flour 100g
salt a pinch
unsalted butter 50g, chilled and cubed
ice cold water 1-2 tbsp, or as required

rich whipping cream 100g, chilled
mascarpone 150g, chilled (try Impero available at gourmet stores)
powdered sugar 30-45g, as per taste
lime 1, zested
lime juice 1 tsp
seasonal fruits (use strawberries, peaches, cherries, kiwi, cape gooseberries, etc) diced, to garnish

To make the pastry, sift the fl our and salt into a large bowl, add the butter and rub in with your fi ngertips  until the mixture resembles fi ne breadcrumbs. Alternatively, run the fl our and butter in a food processor until  you get a breadcrumb-like mix.

Stir in 1 tbsp of chilled water at a time to make a fi rm dough. Turn out the dough onto a lightly fl oured  surface, and knead briefl y to bring together. Wrap in clingfi lm and chill for at least 30 minutes.

Roll out on a lightly fl oured surface and cut into circles to line the petite tart tins. Blind bake at 180°C for  about 20 minutes, until light golden brown. You could make the cases in a muffin pan in case you don’t have  individual tartlet tins.

For the whipped mascarpone, place all the ingredients in a large bowl and whip on high speed until thick and mousse-like, about 5 minutes. Taste and adjust the sugar if required.

Place whipped cream into a pastry bag fi tted with a star nozzle and pipe into the baked shortcrust shells. Try and pipe the cream just before serving or the pastry might soften up a bit. It tastes good both ways though. If you decide to assemble ahead, make sure you refrigerate the tartlets. Top with fruit of your choice and serve  chilled.