Berry Tarts with Lavender Rosewater Mascarpone Cream
 
Prep time
Cook time
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Berry Tartlettes made with puff pastry sheets, then layered with fluffy Rosewater & Lavender Mascarpone Cream, and topped with macerated berries
Author:
Serves: 8-10
Ingredients
  • 1 pound puff pastry sheets
  • 2 cups berries, washed, dried & chopped (if necessary)
  • 3 tbsp + 1 tbsp tbsp maple syrup
  • ½ tsp lemon or orange zest
  • 2 cups Mascarpone cheese
  • 2 tbsp rose water
  • 1 tsp dried lavender buds
  • 1 handful pistachios (chopped)
Directions
  1. Take the berries in a bowl, sprinkle them with the orange zest and add 1 tbsp maple syrup.
  2. Toss them to coat evenly and let them macerate in the refrigerator until ready to assemble the tarts.
  3. Take the Mascarpone cheese in another bowl. Add the maple syrup, rosewater and dried lavender seeds to it. Take an egg-beater and whip the mixture until it becomes fluffy and creamy. Keep it in the refrigerator until ready to assemble the tarts.
  4. Thaw the puff pastry according to package directions. Roll the puff pastry out into a large rectangle on a lightly floured surface.
  5. Take a cookie cutter of your choice and carve out mini tarts on the puff pastry as desired. You should be able to get at least 8-10 mini tartlettes from both the sheets.
  6. Preheat oven to 350 degrees F. Take a cookie sheet lined with parchment paper. Transfer the mini tarts to the cookie sheet. Bake the puff pastry tarts for 15-20 minutes, until golden brown in color. Make sure you check them often to see that the base does not burn.
  7. Assembling the Tartlettes
  8. When the tarts are baked, let them cool down to room temperature. To serve, take each baked shell, and top it with a generous amount of Mascarpone cream mixture. Then spoon the berries on the top, removing any juice to prevent them from sagging. Top with finely chopped pistachios and serve immediately.
Recipe by Fun and Food Cafe at https://www.funandfoodcafe.com/berry-tarts-with-lavender-rosewater-mascarpone-cream/