Mini Mascarpone Fruit Tarts
These individual fruit tarts couldn't be any easier to prepare. Mascarpone cheese and heavy cream combine to create a filling with a rich, creamy quality that's similar to pastry cream, but with none of the work. The recipe is from the premier issue of ZEST, our very own, free online magazine focused on casual entertaining. Get more info on how to download it in the recipe notes below.
Ingredients ~
8 frozen puff pastry shells
1 8-oz container of mascarpone cheese
1/3 cup heavy cream
1/4 cup sugar
1 tablespoon triple sec
Fresh raspberries
1 kiwi, peeled & sliced
Preparation ~
Prepare the frozen puff pastry shells according to the package directions. After they have baked, set them aside to cool on a wire rack.
In a medium bowl, beat the mascarpone, cream, sugar and triple sec until smooth.
Fill each cooled pastry shell with the mascarpone mixture - you can use a pastry bag or a spoon.
To top the pastry shells, take a kiwi slice and cut it into quarters. Arrange the pieces in a pinwheel pattern and place a fresh raspberry in the center.
Garnish with fresh mint and serve immediately or chill slightly in the refrigerator.
Recipe Notes ~
This recipe is just one of the ones featured in the premier issue of ZEST.
These individual fruit tarts couldn't be any easier to prepare. Mascarpone cheese and heavy cream combine to create a filling with a rich, creamy quality that's similar to pastry cream, but with none of the work. The recipe is from the premier issue of ZEST, our very own, free online magazine focused on casual entertaining. Get more info on how to download it in the recipe notes below.
Ingredients ~
8 frozen puff pastry shells
1 8-oz container of mascarpone cheese
1/3 cup heavy cream
1/4 cup sugar
1 tablespoon triple sec
Fresh raspberries
1 kiwi, peeled & sliced
Preparation ~
Prepare the frozen puff pastry shells according to the package directions. After they have baked, set them aside to cool on a wire rack.
In a medium bowl, beat the mascarpone, cream, sugar and triple sec until smooth.
Fill each cooled pastry shell with the mascarpone mixture - you can use a pastry bag or a spoon.
To top the pastry shells, take a kiwi slice and cut it into quarters. Arrange the pieces in a pinwheel pattern and place a fresh raspberry in the center.
Garnish with fresh mint and serve immediately or chill slightly in the refrigerator.
Recipe Notes ~
This recipe is just one of the ones featured in the premier issue of ZEST.
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