MINI STRAWBERRY MASCARPONE TARTS
Steps:
- Special equipment: 3-inch round cookie cutter
- Preheat the oven to 400 degrees F. Line a baking sheet with a silicone baking mat or parchment paper.
- In a small bowl add 1/2 cup of sugar and the salt. Stir to combine and pour about half of it evenly onto a work surface. With your hands, press the dough into the sugar and roll out into a flat disk, about 1/2-inch thick. Sprinkle the remaining 1/2 of the sugar evenly over the top of the dough and press it a few times to adhere. With a rolling pin, roll the dough into a thickness of about 1/8-inch, turning and flipping as you roll to incorporate the sugar into the dough and to keep it from sticking to the surface. With a 3-inch round cutter, cut out 12 dough rounds and arrange them on the lined baking sheet. Transfer to the oven and bake until crisp and golden, 20 to 25 minutes. Remove from the oven and cool the crisp rounds completely on the pan.
- Meanwhile, pour the balsamic vinegar into a small saucepan and bring it to a simmer over medium-high heat. Simmer until thick and syrupy, about 4 minutes; it should still swirl in the pan. If too thick, simply add about a teaspoon of balsamic, stir, and remove from the heat.
- Put the strawberries in a small bowl and sprinkle them with 1 tablespoon of sugar. Let them stand until juicy, 5 to 10 minutes. To assemble the tarts, spread about 2 teaspoons mascarpone on each crisp dough round with a spoon or small offset spatula. Using a spoon to drain any excess liquid, put about 1 tablespoon of diced strawberries on the top of each tart. Drizzle a little balsamic syrup over the tarts and serve immediately.
- Cook's Note: The sugared dough scraps can be tossed with cinnamon and baked in the 400 degree F oven until browned and crisp as a treat for the little ones. Leftover strawberries or balsamic syrup are delicious over ice cream!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Mohin Meyage
[email protected]Overall, I thought these tarts were pretty good. They were easy to make and tasted delicious.
Laletsang Forane
[email protected]These tarts were a bit too labor-intensive for my taste. I would recommend using a pre-made crust to save time.
Punjabi Maayia
[email protected]I'm not a huge fan of strawberries, but I really enjoyed these tarts. The mascarpone filling was rich and creamy, and the crust was perfectly flaky.
Belal_bella
[email protected]These tarts were delicious! I would definitely recommend them to anyone looking for a quick and easy dessert.
Bilal Swat
[email protected]I was disappointed with the way these tarts turned out. The crust was too crumbly and the filling was too runny.
Zylan Daniels
[email protected]These tarts were a bit too sweet for my taste. I would recommend using less sugar in the filling.
Theresa Robinson
[email protected]I made these tarts for my kids and they loved them! They were especially fond of the strawberry topping.
Linet Anyango
[email protected]These tarts were the perfect dessert for my summer party. They were light and refreshing.
Cate Casitras
[email protected]I found that the mascarpone filling was a bit too thick for my taste. I would recommend using a little less cream.
Samirajpoot Samirajpoot
[email protected]The tarts turned out beautifully and tasted even better. I will definitely be making these again.
Nisar Khan official
[email protected]The recipe was a bit confusing at first, but I was able to figure it out with some trial and error.
Mohammed Jalal
[email protected]I love how easy these tarts are to make. I was able to whip up a batch in no time.
sumayya Muhammad Adamu
[email protected]These mini tarts were a hit at my last dinner party! The combination of sweet strawberries and creamy mascarpone was divine.