Mascarpone and Raspberry Tartlets
Crisp buttery shortcrust shells filled with sweet mascarpone cream and crowned with fresh raspberries.
⏱️ Prep: 30 min🍳 Cook: 16 min🍽️ Makes 12
Ingredients
| 220 g | flour | |
| 125 g | butter, diced | |
| 1 tbsp | 15 ml | lemon zest |
| 1 tbsp | 15 ml | pure vanilla extract |
| 140 g | sugar | |
| 1 | egg | |
| 500 g | mascarpone cheese | |
| 50 g | icing sugar | |
| 2 pints | 945 ml | raspberries |
Instructions
- Put the flour, diced butter, lemon zest, vanilla extract, sugar and egg in the bowl of the stand mixer. Attach the flat beater and run the mixer on low speed to blend for 2 minutes. Increase the speed to 6 and continue mixing for another 30 seconds.
- Detach the dough from the beater and form it into a ball. Wrap the dough in clingfilm and let it rest in the refrigerator for 30-45 minutes. Using a rolling pin, roll out the dough on a lightly floured surface to a thickness of about 4-5 mm. Cut out 12 circles wide enough to cover the fluted tartlet moulds. Crimp the dough tightly into the moulds, prick the bottoms with a fork, then cover each tartlet with baking paper and weigh down with pie weights.
- Preheat the oven to 180°C on the conventional setting. Bake the moulds with the shortcrust for 9 minutes, then remove the pie weights and baking paper. Continue baking for another 5-7 minutes: the edges should be faintly golden.
- Remove from the oven and allow to cool on a wire rack before removing the shortcrust shells from the moulds. Meanwhile, combine the mascarpone and icing sugar with a wire whip.
- Use this cream to fill the tartlets, then decorate with the raspberries and serve.