Berry and Lemon Mascarpone Tarts

  • Berry and Lemon Mascarpone Tarts
  • Berry and Lemon Mascarpone Tarts
  • Berry and Lemon Mascarpone Tarts
Ranking: 2 more votes required!

Rated 5 out of 5 based on 3 votes

Ingredients

  • 6 x shortcrust pastry, thawed
  • 200 g mascarpone
  • 300 g thickened cream
  • 2 tspn lemon, rind grated
  • 4 Tbls icing sugar, sifted, plus extra for dusting
  • 125 g fresh raspberries
  • 125 g fresh blackberries

Method

1. Preheat oven to 180 degrees Celsius. Use the pastry to line six 9cm loose-bottomed tart pans. Prick the bases with a fork. Chill for 30 minutes. Line pastry cases with baking paper and fill with pastry weights or uncooked rice. Blind-bake for 10 minutes, then remove paper and weights. Bake for a further 5-8 minutes or until golden. Cool.

2. Beat the cream, mascarpone, lemon rind and sugar until thick and combined.

3. Fill the tart shells with cream mixture. Dust the rims with a little extra icing sugar and place the berries on top of tarts. Drizzle the tarts with raspberry coulis or strawberry sauce.

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  • Sarah this looks amazing! Do you need a full time taste tester? :)

    Reply

    by Matt Cook on 05/03/2014, 20:42
    Matt Cook
    • Thanks, Matt! A new taste tester would be great! :)

      Reply

      by Sarah Lewis on 06/03/2014, 19:02
      Sarah Lewis
  • Absolutely yummy.

    Reply

    by ANNA LINHART on 13/03/2014, 13:10
    ANNA LINHART