Strawberry Mascarpone Tartlets
These fresh Strawberry Mascarpone Tartlets are the perfect summer dessert bites! They're made with puff pastry and topped lemon and honey.
Servings: 25
Calories: 156kcal
Equipment
- Baking Sheets
- Stand Mixer or Hand Mixer
Ingredients
- 1 package gluten free puff pastry can use regular puff pastry if not gluten free
- 1 package strawberries can use raspberries or a mixture of fresh berries
- 2 Tbsp. lemon juice
- 1 lemon zest only
- 1 8 oz. package mascarpone cheese
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp. vanilla extract
- pinch kosher salt
- 2 Tbsp. honey adjust to taste
- 1-2 Tbsp. gluten free flour blend can use AP flour if not gluten free
- cooking spray
Instructions
- If using gluten free puff pastry, remove 1 package from the freezer and allow to thaw at room temperature for 3 hours before use. If using regular puff pastry, remove the package and thaw at room temperature for 40 minutes before use.
- Remove mascarpone cheese from the refrigerator and allow to come to room temperature.
- Heat oven to 400 degrees Fahrenheit.
- Generously spray 2 large baking sheets with cooking spray to prevent the pastry rounds from sticking as they bake.
- Sprinkle some gluten free flour blend (or AP flour if not gluten free) on a clean, flat surface, remove puff pastry sheet from the package and roll it up into a ball. Form the puff pastry sheet into a disc and roll it out with a rolling pin (much like you would a pie crust).
- Cut 2 inch rounds from the pastry sheet using a biscuit cutter or cookie cutter. Place the rounds onto a greased baking sheet.
- Ball up the pastry with your hands, form it into a disc, and roll it out once again. Cut more rounds from the pastry. Repeat until all the pastry is gone.This recipe yields 24-28 puff pastry rounds.
- Piece each puff pastry round a few times with a fork. This will prevent it from 'puffing' too much as it bakes.
- Place the baking sheets in the oven and bake for 10-12 minutes, or until the bottom of the pastry rounds is golden brown.Remove the baking sheets from the oven and allow the pastry round to cool completely.
- Place the mascarpone cheese in a mixing bowl along with 1 cup of heavy whipping cream, ¼ cup powdered sugar, 1 tsp. vanilla extract, and a pinch of kosher salt.
- Using the whisk attachment of a stand mixer or a hand mixer, whip all of these ingredients for 2-3 minutes on medium speed, or until light and fluffy.
- Wash 1 package of strawberries and remove the green tops. Cut the strawberries into halves, quarters, or slices and place them in a bowl.
- Add 2 Tbsp. of fresh lemon juice to the strawberries and toss until completely coated.
- Assemble The Tartlets: Once the tartlets have cooled completely, spread 1-2 Tbsp. of the mascarpone evenly over the top of each one.Arrange some of the chopped fresh strawberries on top of the mascarpone cream.Repeat with the remainder of the tartlets.
- Drizzle a few Tbsp. of honey over the tartlets (feel free to adjust the amount of honey depending on how sweet you like them.Using a Microplane zester, zest 1-2 lemons over the top of the tartlets.
Notes
Fresh raspberries may be used in place of or in addition to the strawberries.
I have used both Schar and GeeFree gluten free puff pastry and been happy with the results.
Nutrition
Serving: 1cup | Calories: 156kcal | Carbohydrates: 13g | Protein: 2g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 11mg | Sodium: 52mg | Potassium: 45mg | Fiber: 1g | Sugar: 3g | Vitamin A: 143IU | Vitamin C: 9mg | Calcium: 11mg | Iron: 1mg