Strawberry Mascarpone Tartlets (Print Version)
# Ingredients:
→ For the Tartlet Shells
01 -
1 ½ cups all-purpose flour
02 -
2 tbsp granulated sugar
03 -
Pinch of salt
04 -
½ cup cold unsalted butter, cubed
05 -
1 egg yolk
06 -
2–3 tbsp ice water
→ For the Lemon Curd
07 -
2 large eggs
08 -
½ cup granulated sugar
09 -
½ cup fresh lemon juice (about 2 lemons)
10 -
1 tbsp lemon zest
11 -
3 tbsp unsalted butter, cubed
→ For the Mascarpone Filling
12 -
8 oz mascarpone cheese, softened
13 -
1 cup heavy cream
14 -
2 tbsp powdered sugar
15 -
1 tsp vanilla extract
→ For Garnish
16 -
1 ½ cups fresh strawberries, hulled and sliced
# Instructions:
01 -
In a food processor, combine the flour, sugar, and salt. Add the butter and pulse until the mixture looks like coarse crumbs. Add the egg yolk and pulse until combined. Gradually add ice water until the dough just comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes. Preheat the oven to 350°F (175°C). Roll out the dough on a floured surface and cut into circles to fit into tartlet pans. Press the dough into the pans and trim any excess. Line with parchment paper, fill with pie weights, and blind bake for 12-15 minutes. Remove the parchment and bake for another 5 minutes until golden. Cool completely.
02 -
In a medium saucepan, whisk together the eggs, sugar, lemon juice, and lemon zest over medium heat. Stir constantly until the mixture thickens (about 8-10 minutes). Remove from heat and whisk in the butter until smooth. Allow the curd to cool completely.
03 -
In a mixing bowl, whip the heavy cream and powdered sugar until stiff peaks form. In a separate bowl, beat the mascarpone cheese and vanilla extract until smooth. Gently fold the whipped cream into the mascarpone mixture until fully combined.
04 -
Once the tartlet shells have cooled, spoon the mascarpone filling into each shell, smoothing it out. Add a dollop of lemon curd on top of the mascarpone and gently swirl with the back of a spoon. Top with sliced fresh strawberries for garnish. Chill in the fridge for at least 1 hour before serving.
# Notes:
01 -
Blind Baking Tip: Be sure to properly blind bake the tart shells to prevent them from becoming soggy once filled.
02 -
Make-Ahead: You can prepare the tartlet shells and lemon curd in advance. Store the shells at room temperature and the curd in the fridge for up to 1 week.
03 -
Fruit Substitutes: While strawberries are ideal, you can also use other berries like raspberries or blueberries.
04 -
Whipped Cream Alternative: If you prefer a lighter filling, you can replace the heavy cream with Greek yogurt for a tangier result.