"Almost too pretty to eat.Almost! Happy Friday everyone!"
Mini Blueberry & Blackberry Mascarpone Tarts
5
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Makes 5-6 tartlets
Ingredients:
for the base
3/4 cups (100g) wholegrain flour
1 cup (100g) desiccated coconut
7 tbsp (100g) unsalted butter, melted
1/3 cup (60g) coconut sugar or unrefined cane sugar
for the filling
1 1/4 cup (300ml) double cream(cold) + 2-4 tablespoons
8 oz (250g) mascarpone cheese
icing sugar/maple syrup or any of your favourite sweetener to taste
top with:
blueberries & blackberries
maple syrup to taste
PREPARATION:
Preheat the oven to 350F/180C.
Mix the ingredients for the base and line the bottom of the five/six 9cm tart tins using your fingertips.
Bake for around 15 minutes. The tarts will ‚swell’ so take it out and press the pastry back to it’s shape with the back of the teaspoon and put back it the oven for extra 5-10 minutes.
Take it out the oven and let it cool down.
In the meantime, whip the cream until soft peaks form, add mascarpone cream and icing sugar to taste (you can also leave it unsweetened or add couple of spoonfuls maple syrup or any of your favourite sweetener). Add extra double cream in case it’s too thick and might feel that it’s difficult to spread.
Spread the mascarpone mixture over the base. Drizzle with maple syrup and add a handful of berries on the top of each tartlet.
Prep time 15mins
Cook time 25mins
Serves or Makes: 5-6
Recipe Card
For the Base
ingredients
- 3/4 cup whole grain flour
- 1 cup desiccated coconut
- 7 tablespoons unsalted butter, melted
- 1/3 cup coconut sugar, or unrefined cane sugar
For the Filling
ingredients
- 1 1/4 cups plus 2-4 tablespoons cold heavy cream
- 8 ounces mascarpone cheese
- Icing sugar, maple syrup, or your favorite sweetener, to taste
- Blueberries and blackberries, for topping
- Maple syrup, for topping
Method
Step 1
Preheat the oven to 350ºF.
Step 2
Mix the ingredients for the base and line the bottom of the five/six 3 1/3-inch tart tins using your fingertips.
Step 3
Bake for around 15 minutes. The tarts will swell so take it out and press the pastry back to its shape with the back of the teaspoon and put back it the oven for extra 5-10 minutes. Take it out the oven and let it cool down.
Step 4
In the meantime, whip the cream until soft peaks form, add mascarpone cream and icing sugar to taste (you can also leave it unsweetened or add couple of spoonfuls maple syrup or any of your favourite sweetener). Add extra double cream in case it’s too thick and might feel that it’s difficult to spread.
Step 5
Spread the mascarpone mixture over the base. Drizzle with maple syrup and add a handful of berries on the top of each tartlet.