Desserts Strawberry and Mascarpone Tarts
Makes : 12
Preparation Time: 15 minutes
Cooking Time: 20 minutes, plus 30 minutes cooling
Ingredients
- 320g ready rolled shortcrust pastry
- 1 egg, beaten
- 1 tbsp icing sugar
- 60g mascarpone
- 60g 0% Greek yoghurt
- 2 tbsp elderflower cordial
- 12 strawberries, topped and quartered top to bottom
- 1 lemon, zested
Nutrition
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Method
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Preheat the oven to 180°C, fan 160°C, gas mark 4. Remove the pastry from the fridge 15 minutes before needed to soften slightly – this makes it easier to unroll without cracking.
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Unroll the pastry then brush with the beaten egg and dust with a little of the icing sugar.
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Cut the pastry into 12 even squares – cut the sheet of pastry in half, then half again, then each piece into 3 squares. Gently place into a deep 12 hole muffin tin, with the corners sticking out.
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Place in the oven to bake for 18-20 minutes until golden brown and just crispy.
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Remove and allow to cool. These can be kept in an airtight container for 3-4 days, only fill them when you are ready to serve them.
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Tip the mascarpone and Greek yoghurt into a bowl and beat until smooth. Add the elderflower cordial and beat once more until totally incorporated.
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Spoon into the cooled tart cases and top with the strawberries, sticking them into the cream.
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Dust with the icing sugar and scatter the lemon zest over the top and serve straightaway.
