Raspberry Tarts with Mascarpone Cream
Raspberry Tart with Mascarpone Cream. Bite-size sweet treats with a homemade raspberry pie filling and light cream on top.
Servings: 30
Calories: 106kcal
Ingredients
- 12 ounces fresh raspberries, plus extra for topping the tarts (about 2 1/4 cups)
- 1 cup granulated sugar 200 grams
- 1/4 cup water 2 ounces
- 1 1/2 tablespoons all-purpose flour 12 grams
- 1 pie dough for a double crust
Mascarpone Cream Topping:
- 4 ounces mascarpone cheese
- 2 tablespoons granulated sugar 24 grams
- 1/4 teaspoon vanilla extract 1 gram
- 1 cup heavy whipping cream 8 ounces
Instructions
- Place a saucepan over medium heat. Pour the raspberries in the saucepan and gently mash them with a potato masher. Heat for 5 minutes or until the raspberries start steaming. 12 ounces fresh raspberries, plus extra for topping the tarts
- Add 1 cup of sugar to the raspberries and heat the mixture until it is boiling, stirring constantly. This will take 3-4 minutes. 1 cup granulated sugar
- Add 1/4 cup water and 1 1/2 tablespoons of flour. Boil gently, reducing heat to medium-low and stirring constantly, until thickened, about 4-5 minutes. Once the mixture has thickened, remove the pan from the heat and allow it to cool. 1/4 cup water, 1 1/2 tablespoons all-purpose flour
- Prepare a pie dough recipe or use store-bought pie crust. Spray mini muffin tins with cooking spray. 1 pie dough
- Split the prepared pie dough into about 30-35 balls, depending on how thick you want the dough. We made 30. Press each dough ball onto the bottom and up the sides of each muffin cup.
- Use a tablespoon to fill each cup with raspberry filling.
- Bake at 375ºF for 15-17 minutes. Allow the tarts to cool for 10 minutes, then remove them from the pan to cool completely.
- While the tarts are cooling, prepare the mascarpone cream. In a stand mixer with the whisk attachment, mix the mascarpone, sugar and vanilla on medium speed until completely smooth. Add the whipping cream and mix on low until it is mixed in with the cheese mixture. Scrape the sides of the bowl, then whip the mixture on high for 2-3 minutes or until stiff peaks form. 4 ounces mascarpone cheese, 2 tablespoons granulated sugar, 1/4 teaspoon vanilla extract, 1 cup heavy whipping cream
- Spoon the cream on top of the cool tarts or pipe it using a decorating bag and Wilton tip #199. Top each tart with a raspberry.
Video
Notes
- If you don't want the seeds in the raspberry filling, strain the sauce through a fine mesh sieve while it is still warm.
- Store the tarts in the refrigerator until serving.
- Refer to the article above for more tips and tricks. The calories shown are based on the recipe making 30 raspberry tarts, with 1 serving being 1 raspberry tart. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 106kcal | Carbohydrates: 12g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 28mg | Potassium: 28mg | Sugar: 7g | Vitamin A: 175IU | Vitamin C: 3.1mg | Calcium: 14mg | Iron: 0.3mg