Mini Raspberry And Mascarpone Tarts Recipe

Name: Mini Raspberry And Mascarpone Tarts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup flour, all-purpose; 2 tablespoons sugar; 4 ounces butter, unsalted cold and cut into pieces; 1 large egg yolk, lightly beaten; 1 1/2 tablespoons water, cold; 1 pint raspberries; 1 dash powdered sugar; 1 cup mascarpone cheese; 2 tablespoons sugar; 1 teaspoon vanilla extract

Servings: persons

1
Add the flour, sugar and butter in a food processor, process until the mixture resembles crumbs.
2
While it is running, add the egg yolk and water.
3
Process until the dough just forms.
4
Turn the dough onto a lightly floured working surface or cutting board.
5
Knead a few times until the dough is smooth.
6
Shape into a 10cm round.
7
Wrap with a plastic wrap.
8
Chill in the refrigerator for at least half an our until it's firm.
9
Preheat oven to 400 F degrees.
10
With a floured rolling pin, roll out pastry until 1/8-inch thick.
11
With a 2-inch-round fluted biscuit cutter, cut the pastry into 24 rounds.
12
Press into 24 mini muffin or mini tart pans that are coated with cooking spray or grease with butter.
13
With a fork, gently prick the shell a few times.
14
Put the pans into freezer for at least 20 minutes until the shell is firm.
15
Bake the shells for 10 minutes or until lightly golden. Let cool in pans for 5 minutes.
16
Place the shells onto a wire rack to cool completely.
17
To make the mascarpone filling:
18
Mix together the mascarpone, sugar and vanilla in a small bowl until well blended.
19
Cover and chill for at least half an hour or longer until ready to use.
20
With a spoon, place the mascarpone filling into mini tart shells.
21
Top with the fresh raspberries.
22
Dust with powdered sugar and serve.

620

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup flour, all-purpose, 2 tablespoons sugar, 4 ounces butter, unsalted cold and cut into pieces, 1 large egg yolk, lightly beaten, and more.

Yes, Mini Raspberry And Mascarpone Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Mini Raspberry And Mascarpone Tarts

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions