Strawberry Mascarpone Tartlets

12

Ingredients

For the sweet pastry :
  • 1/2 cup butter
  • 1 cup icing sugar, sifted
  • 2 egg yolks
  • 1 tsp vanilla extract
  • 1 1/4 cups pastry flour
For the mascarpone cream:
  • 1 cup mascarpone
  • 1 cup 35% whipping cream
  • 1/2 cup icing sugar
  • 1 vanilla pod
To assemble :
  • 2 trays of Savoura strawberries

Preparation

Sweet pastry:
  1. In the bowl of a stand mixer, beat the butter with the icing sugar until creamy.
  2. Add the egg yolks one by one, mixing well after each addition.
  3. Stir in the vanilla extract.
  4. Add the flour immediately and mix until you have a smooth dough.
  5. Wrap the dough in disc-shaped plastic wrap and refrigerate for 1 hour.
  6. Preheat the oven to 350°F (180°C).
  7. Roll out the pastry to 3mm and cut out 10cm circles using a cookie cutter. Place the circles in the tartlet tins and bake for 15 to 20 minutes or until golden brown. Let them cool.
Mascarpone cream:
  1. In a bowl, whisk the mascarpone with the icing sugar.
  2. Split the vanilla pod in half lengthways and scrape out the inside with a knife. Add the vanilla pulp to the mascarpone mixture and whisk.
  3. Slowly pour the whipping cream while beating to obtain a firm, smooth cream.
Assembling the tarts:
  1. Wash, hull and cut the Savoura strawberries into quarters.
  2. Fill the cooled tartlet bases halfway with the mascarpone cream mixture.
  3. Gently arrange the strawberry quarters and enjoy!

Ingredients

Preparation

For the sweet pastry :
  • 1/2 cup butter
  • 1 cup icing sugar, sifted
  • 2 egg yolks
  • 1 tsp vanilla extract
  • 1 1/4 cups pastry flour
For the mascarpone cream:
  • 1 cup mascarpone
  • 1 cup 35% whipping cream
  • 1/2 cup icing sugar
  • 1 vanilla pod
To assemble :
  • 2 trays of Savoura strawberries
Sweet pastry:
  1. In the bowl of a stand mixer, beat the butter with the icing sugar until creamy.
  2. Add the egg yolks one by one, mixing well after each addition.
  3. Stir in the vanilla extract.
  4. Add the flour immediately and mix until you have a smooth dough.
  5. Wrap the dough in disc-shaped plastic wrap and refrigerate for 1 hour.
  6. Preheat the oven to 350°F (180°C).
  7. Roll out the pastry to 3mm and cut out 10cm circles using a cookie cutter. Place the circles in the tartlet tins and bake for 15 to 20 minutes or until golden brown. Let them cool.
Mascarpone cream:
  1. In a bowl, whisk the mascarpone with the icing sugar.
  2. Split the vanilla pod in half lengthways and scrape out the inside with a knife. Add the vanilla pulp to the mascarpone mixture and whisk.
  3. Slowly pour the whipping cream while beating to obtain a firm, smooth cream.
Assembling the tarts:
  1. Wash, hull and cut the Savoura strawberries into quarters.
  2. Fill the cooled tartlet bases halfway with the mascarpone cream mixture.
  3. Gently arrange the strawberry quarters and enjoy!

Add a dash of freshness to any occasion!

These delicious strawberry and mascarpone tarts are perfect for any special occasion, from summer parties to brunches with friends. They add a sophisticated touch to any event and are particularly popular at spring and summer parties. Serve them at an elegant outdoor picnic, a dessert buffet or simply as a tasty treat on a relaxing afternoon.

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