The TARTLETS WITH MASCARPONE CREAM are easy and delicious treats, with a crisp shell and a soft filling. They can be served on a dessert buffet for a party or as a charming after-dinner dessert, and can be personalized to suit the occasion. As I usually do at Easter, I decorate them, as you can see, with chocolate eggs and colorful sprinkles.
Making these tartlets requires very little effort, which makes them perfect when you have many guests: just prepare a simple shortcrust pastry and a well-whipped, aromatic cream. Spend a few minutes on decoration too, because presentation matters — even without being professional pastry chefs, with little effort we can bring not only deliciousness but also a smile to the table.
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- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 6 tartlets
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3/4 cup + 2 tbsp (≈100 g) all-purpose flour
- 1.4 oz (about 1/3 cup) almond flour
- 3 tbsp + 1 tsp (≈40 g) sugar
- 3 tbsp (≈42 g) butter (cold)
- 1 egg (medium, room temperature)
- 1 pinch salt
- 3.5 oz (about 1/2 cup) mascarpone
- 3.5 oz (about 1/2 cup) sweetened plant-based whipping cream
- 2 tbsp + 2 tsp (≈20 g) powdered sugar
- lemon zest
- 1/2 teaspoon vanilla extract
YOU’LL NEED THE FOLLOWING TO MAKE TARTLETS WITH MASCARPONE CREAM AND CHOCOLATE EGGS
- 1 Muffin pan
- 1 Tartlet cutter
- 2 Bowls
- Hand mixer
- 1 Piping bag
PREPARATION: TARTLETS WITH MASCARPONE CREAM AND CHOCOLATE EGGS
Making these delicious TARTLETS WITH MASCARPONE CREAM is really very quick and easy.
In a bowl or in the bowl of a stand mixer place the all-purpose flour, the almond flour, the sugar, a pinch of salt and the cold butter cut into pieces. Mix quickly until you obtain a sandy texture, then add the egg and incorporate it.
Work the dough quickly until it becomes smooth and homogeneous.
Wrap the dough in plastic wrap and place it in the fridge to firm up for at least 30 minutes.
After resting, roll the shortcrust pastry to a thickness of about 1/8 inch (3 mm). Using a flower-shaped or round cutter, cut out circles with a diameter of about 3 1/8 inches (8 cm).
Line a muffin pan with the discs and prick the base with a fork. Place a round of parchment on each base and weigh down with dried chickpeas, then put the pan back in the fridge for 10 minutes so the dough cools and the tartlets keep their shape during baking.
Bake the tartlets in a preheated conventional/static oven at 356°F and bake for 10 minutes.
Remove from the oven, remove the weights and parchment and continue baking for another 5 minutes. Take out and let the tartlets cool completely.
In a large bowl put the mascarpone, the whipping cream, the powdered sugar, the lemon zest and the vanilla extract. Whip everything for 2-3 minutes with an electric mixer until you obtain a light, smooth cream.
Put the cream into a piping bag fitted with a star tip and fill the tartlets. Decorate with chocolate eggs and colorful sprinkles. Place them in the fridge for at least 30 minutes before enjoying.
