Fruity Cream Cheese Tarts
5,5 / 10
- 2 cups Mascarpone
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 12 Strawberries (halved)
- 12 Raspberries
- ⅔ cup Blueberries
- 6 sprigs Red currant
Preheat the oven to 200°C (180 fan) | 400°F | gas 6.
To make the pastry, rub the butter into the flour and add just enough cold water to bind. Chill for 30 minutes then roll out on a floured surface. Use the pastry to line 6 tartlet cases. Prick the pastry with a fork, line with clingfilm and fill with baking beans or rice.
Bake for 10 minutes then remove the clingfilm and baking beans. Brush the inside of the pastry cases with beaten egg and cook for another 8 minutes to crisp.
Whisk the mascarpone with the icing sugar and vanilla extract until smooth.
When the pastry cases have cooled to room temperature, spoon in the filling and level the tops. Arrange the fruit on top of the filling and serve.