Best 2 Tartelettes De Framboises Au Mascarpone Raspberry Tartlets Recipes

TARTELETTES DE FRAMBOISES AU MASCARPONE (RASPBERRY TARTLETS)

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 6 4-inch tart pans with butter, then dust with flour.
• In a bowl, stir 2/3 cup confectioners' sugar and ground almonds together until well combined. Mix in the flour, then stir in the unsalted butter and egg. Mix a few times until the dough is smooth and pliable, then form into a ball and place into the freezer for about 15 minutes.
• Divide the dough into 6 pieces, then roll each piece out to a circle about 5 inches in diameter. Pat the dough into the prepared tart pans; place parchment paper on top of the dough. Place several tablespoons of dried beans or pie weights into the bottom of each shell.
• Bake the tart shells in the preheated oven until golden brown, about 20 minutes. Set the shells aside in their pans to cool on a rack. Remove and discard paper; save beans or pie weights for other baking use.
• In a bowl, whisk together the mascarpone cheese, yogurt, 4 1/2 tablespoons of confectioners' sugar, and scraped vanilla beans until the mixture is thick and smooth. Spoon about 2 tablespoons of mascarpone filling into each cooled tart shell; arrange raspberries on top of the filling in an attractive low mound. Sprinkle each tart with pistachios. Refrigerate at least 15 minutes before serving.

RASPBERRY MASCARPONE TART

Steps:

• Preheat oven to 400 degrees. On a sugared work surface, roll out pastry to a 16 1/2-by-12 1/2-inch rectangle, about 1/8 inch thick. Using a pizza wheel or a sharp knife, cut 1 1/4-inch strips from each side of dough. Brush a 1-inch border of egg wash around perimeter of dough and top with strips, overlapping corners and trimming ends to fit. Lightly press strips to adhere. Transfer to a parchment-lined unrimmed baking sheet and freeze until firm, about 15 minutes.
• Using a paring knife, score strips with a pattern of diagonal lines. Using a docking tool or the tines of a fork, prick holes all over center of dough, creating steam vents. Score bottom crust along interior edges of strips. Freeze until firm, about 15 minutes.
• Invert a wire rack over tart shell and transfer to oven. Bake until puffy and beginning to brown, about 20 minutes. Remove rack and continue baking until deeply golden brown, 15 to 20 minutes more. Transfer to a wire rack and let cool completely.
• In the bowl of a mixer fitted with the whisk attachment, beat together mascarpone, vanilla seeds, lemon zest, and 1/3 cup sugar on medium speed until combined and slightly thickened, about 2 minutes. Add cream and continue beating until stiff peaks form. Spread filling evenly into tart shell. Top with raspberries and refrigerate at least 30 minutes before serving.