Shortcrust Pastry Tarts with White Chocolate and Mascarpone Cream and Fresh Berries
Baking and Desserts • Italian
Description
Recipe for making <a href="https://eda.ru/recepty/vypechka-deserty/bystroe-pesochnoe-testo-24482">quick shortcrust pastry</a>
Ingredients
- Shortcrust Cake Mix 10 oz
- White Chocolate 5 oz
- Mascarpone Cheese Unagrande 10 oz
- Cointreau 1 tablespoon
- Cream (40%) 5 fl oz
- Raspberry leaves 5 oz
- Strawberry 5 oz
- Basil 6 stems
Step-by-Step Guide
Step 1
Preheat the oven to 355°F.
Step 2
Roll out the pastry and cut out 6 circles to fit the baking molds (about 10 cm in diameter). Place the pastry in the molds and press down well. Prick in several places with a fork and place a sheet of parchment paper in each mold. Top with beans or grains to prevent the pastry from rising. Bake in the oven for 10 minutes, then remove the parchment and grains and bake for another 5 minutes until golden. Let cool.
Step 3
Meanwhile, in a double boiler, combine the chopped chocolate and mascarpone. Stir until the mixture is smooth. Remove from heat and stir in the liqueur. Let cool.
Step 4
Whip the cream and fold it into the cooled chocolate mixture. Spoon into the cooled tarts and let sit for an hour. Then top with berries and basil sprigs.
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