These Tartlets with mascarpone and blueberries are truly a delight, fresh and prepared in no time. A tasty and flavorful treat.
- Difficulty: Easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 45 Minutes
- Portions: 20 tartlets
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 1/8 cups all-purpose flour
- 1/3 cup cornstarch
- 1 egg
- 1/2 cup plain natural yogurt
- 1 tsp baking powder
- 1/4 cup vegetable oil
- 1 packet vanillin (0.4g packet)
- 1/2 cup sugar
- 1 cup heavy cream
- 1 1/2 cups mascarpone
- 2/3 cup sugar
- 1 lb 2 oz g blueberries
- to taste wafer paper (in sheets)
- to taste butter (for greasing the molds)
- to taste all-purpose flour (for flouring the molds)
Preparation
Place the flours in a mound on a pastry board (or if you prefer, in a bowl) with the baking powder, vanillin, and sugar. Add the egg, room temperature yogurt, and oil. Quickly knead the ingredients, form a ball, wrap it in plastic wrap, and refrigerate for about half an hour (if you prefer, you can use it immediately, it will be much softer).
In a bowl, place the liquid cream and the sugar, beat the mixture lightly with a whisk, it should not be stiff. Add the mascarpone and continue beating until the ingredients are well combined.
On a well-floured work surface, roll out the shortcrust pastry with a rolling pin to a thickness of about 1/4 inch. Cut out about 20 circles with a round cutter of about 3 3/4 inches in diameter, roll them again slightly with the rolling pin.
Butter and flour the molds with a diameter of about 3 inches, height 1 3/4 inches, and cover each with a disc of shortcrust pastry. Prick it with a fork to prevent it from rising during baking. Bake at 356°F for about 15 minutes. Let cool and remove the pastry from the molds.
Fill the tartlets with a generous spoonful of mascarpone cream, decorate with blueberries and wafer paper leaves.
Tips/advice
When rolling out the shortcrust pastry, make sure to flour the work surface well.
If the dough is too soft, add a little flour, do not over-knead the mixture.
If you enjoyed the Tartlets with mascarpone and blueberries, try other sweet recipes with mascarpone:
