Mini Mascarpone Tarts With Spiked Strawberries
Ingredients
250g strawberries, hulled and sliced
1/4 cup icing sugar
3 Tbsp orange juice
Optional: 3 Tbsp brandy/kahlua/cointreau/other liqueur
500g (2 cups) Tatua Mascarpone
1/4 cup maple syrup
1 Tbsp lemon juice
1 Tbsp lemon zest
6 pre-made tart cases (sweet shortcrust pastry)
A few sprigs of fresh mint to decorate
Method
- Prepare macerated strawberries by combining strawberries, icing sugar, orange juice and optional liqueur in a medium bowl. Cover and leave to soak for at least two hours.
- When ready to serve, in a medium bowl mix Tatua Mascarpone, icing sugar, lemon juice and zest.
- Spoon into tart cases, spreading evenly, and creating dips with the back of the spoon (for strawberry “juice” to settle into - mmmm!)
- Spoon macerated strawberries onto each tart and drizzle with remaining juices. Top with a sprig of fresh mint.
- Best served immediately for a lovely crispy tart shell paired with a creamy filling and beautifully flavoursome strawberries.
Serves 6
