Shortcrust Pastry Tarts with White Chocolate and Mascarpone Cream and Fresh Berries

⏳ Time

25 minutes

🥕 Ingredients

🍽️ Servings

Description

Recipe for making <a href="https://eda.ru/recepty/vypechka-deserty/bystroe-pesochnoe-testo-24482">quick shortcrust pastry</a>

Ingredients

Shortcrust Cake Mix - 12.3 oz
White Chocolate - 4.4 oz
Mascarpone Cheese Unagrande - 8.8 oz
Cointreau - 1 tablespoon
Cream (40%) - 5 fl oz
Raspberry leaves - 3.5 oz
Strawberry - 3.5 oz
Basil - 6 stems

Step by Step guide

Step 1

Preheat the oven to 356°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.