Mini Raspberry And Mascarpone Tarts

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 24
• 1 cup flour, all-purpose
• 2 tablespoons sugar
• 4 ounces butter, unsalted cold and cut into pieces
• 1 large egg yolk, lightly beaten
• 1 1/2 tablespoons water, cold
• 1 pint raspberries
• 1 dash powdered sugar
• 1 cup mascarpone cheese
• 2 tablespoons sugar
• 1 teaspoon vanilla extract

Recipe

• 1 add the flour, sugar and butter in a food processor, process until the mixture resembles crumbs.
• 2 while it is running, add the egg yolk and water.
• 3 process until the dough just forms.
• 4 turn the dough onto a lightly floured working surface or cutting board.
• 5 knead a few times until the dough is smooth.
• 6 shape into a 10cm round.
• 7 wrap with a plastic wrap.
• 8 chill in the refrigerator for at least half an our until it's firm.
• 9 preheat oven to 400 f degrees.
• 10 with a floured rolling pin, roll out pastry until 1/8-inch thick.
• 11 with a 2-inch-round fluted biscuit cutter, cut the pastry into 24 rounds.
• 12 press into 24 mini muffin or mini tart pans that are coated with cooking spray or grease with butter.
• 13 with a fork, gently prick the shell a few times.
• 14 put the pans into freezer for at least 20 minutes until the shell is firm.
• 15 bake the shells for 10 minutes or until lightly golden. let cool in pans for 5 minutes.
• 16 place the shells onto a wire rack to cool completely.
• 17 to make the mascarpone filling:.
• 18 mix together the mascarpone, sugar and vanilla in a small bowl until well blended.
• 19 cover and chill for at least half an hour or longer until ready to use.
• 20 with a spoon, place the mascarpone filling into mini tart shells.
• 21 top with the fresh raspberries.
• 22 dust with powdered sugar and serve.