Mini Fruit Tartlets with Mascarpone Filling

Mini Fruit Tartlets with Mascarpone Filling

Okay, I'm writing this post during commercials while watching the Olympics. I'm one of those crazy Olympic watchers that walks into work completely sleep deprived everyday for 17 days. I love the Olympics!

I made these mini fruit tarts for the wedding buffet earlier this month. Originally, I planned to fill them with lemon curd, but the curd didn't firm up enough for my liking (don't worry, we just ate the lemon curd later) so I improvised and made a mascarpone cream filling and topped it with fruit. I think that was even better! I'm going to make that from now on.

 

The tart dough is from Sweet Miniatures: The Art of Making Bite-Size Desserts by Flo Baker. This is a wonderful book with so many great ideas and hints for making small desserts. I picked up these mini tart tins at Sur la Table years ago....I haven't seen them since though. I think these from Amazon are pretty close. 

   

Miniature Tartlet Pastry

From: Sweet Miniatures: The Art of Making Bite-Size Desserts

Makes 8 dozen round fluted miniature tartlet shells, 1 1/2 inch diameter

2 1/2 cups (350 grams) unsifted all-purpose flour
1/8 teaspoon salt
1/3 cup (65 grams) sugar
8 ounces (2 sticks) unsalted butter, chilled and cut into 1/4-inch slices
1 large egg
1 teaspoon vanilla extract

Flo Baker has excellent instructions in her book...be sure to pick it up for full directions and hints.

1. Put flour, salt, sugar in food processor. Pulse a couple times to blend. Scatter butter slices on top, and pulse in one second intervals until mixture is like cornmeal.
2. Whisk egg and vanilla together. With motor on, pour egg mixture into tube. Process until it forms a ball (doesn't take very long!). Remove and press together until smooth.
3. Pinch about 1 teaspoon of dough (depends on the size of your tart shell) and roll into a ball. Drop into the tin, and press into tin. As Flo suggests, I pinch off the dough and roll all the balls, then press all the dough into the tins. I highly suggest watching TV while doing this as it is very assembly line.
4. Preheat oven to 350 degrees and bake for 12 to 15 minutes, until lightly golden brown. Cool on rack. Gently squeeze them out of tins.

Flo says you keep unfilled shells in an airtight container for up to a 1 week. I prepped all the tins and froze them (with dough in the shell). The day before the wedding, I baked them from the frozen state...just added a few minutes to the baking time.

Mascarpone Cream Filling
8 ounce tub of mascarpone cream (I used one from Trader Joe's)
1/3 cup granulated sugar
1/3 cup heavy cream, chilled

In a mixer with whisk attachment, whisk together the mascarpone cream and sugar until blended. Add the heavy cream and whisk together until desired consistency. It will be stiff. I used an off-set spatula to fill my little tartlet shells. Next time, I think I might put it into a piping bag and pipe the filling.

Assembly
Fill tart shell with mascarone cream filling.
Top with fresh fruit. I didn't use a glaze - just put strawberries and blueberries on top. If you want to use a glaze, heat some red currant jelly or strained apricot jam, and brush on top of the fruit.

Earl Grey Milk Tea Cupcakes with Mascarpone Frosting

Earl Grey Milk Tea Cupcakes with Mascarpone Frosting

I went over to JustJenn's house for New Year's Oshogatsu yumminess...along with tons of traditional Japanese foods she created Royal T Milk Tea Cupcakes. They were delicious and I couldn't wait to try them myself!

Milk used in the cupcake is heated and the tea steeps in the milk. The frosting is so light and delicious. An easy combo of mascarpone cream, sugar and whipped cream...it is just so good!

Remember my 40th Birthday? I went to Bouchon's pop up bakery in Beverly Hills with justJenn and stopped by Crate & Barrel. I gifted myself this new cake stand...and had them gift wrap it!! I brought it home and put it aside...then came Christmas and mochi making and I forgot about it. Imagine my delight when I opened this Perfect Gift this year! :)

This absolutely cute and beautiful cupcake stand is handcrafted by Oakland, CA-based ceramic artist Whitney Smith. Thank you so much my dear friend Sumi for this delightful birthday gift!

These are just lovely cupcakes! Be sure to give them a try.

Recipes:

JustJenn's Milk Tea Cupcakes (I used 4 bags of Trader Joe's Earl Grey tea instead) (I got 22 cupcakes and they baked for 23 minutes. Jenn and I have very different ovens :)
Just Jenn's Mascarpone Frosting (This frosting is my favorite!!)

Chocolate Espresso Cupcakes & Mascarpone Whipped Cream Frosting

Chocolate Espresso Cupcakes with Mascarpone Whipped Cream Frosting

Sweet Valley High books started in 1983. I was 13 years old and made my mom buy countless books for me. Yeah, I've always been into chick lit and the RomCom. Anyway, in these novels, there is often the, as I call it, "electric moment." You know, when the girl sees the guy and it is electrifying. Or when their hands touch and she can feel the deep connection.

Well, I had that deep emotional connection. No, not with the Sweet Valley High guy, but with Mascarpone Whipped Cream Frosting.

We celebrated two birthdays at the library earlier this week and I made some mini cupcakes. The cupcake is Martha Stewart's One Bowl Chocolate cake with added espresso, and JustJenn's Mascarpone Whipped Cream Frosting.

The Mascarpone Frosting was divine. I'm not a fan of super sweet, buttery frosting, so this was heaven. It is light, slightly sweet and did I mention light? One of the birthday people said she could eat a whole bowl of the frosting. It is dangerous and delicious. Make it. You'll find that electric moment too.

Recipe:
1. Martha Stewart's One-Bowl Chocolate Cupcake - Make the recipe here, but add 1 T instant espresso powder (I use this brand) to the warm water to dissolve. It isn't overpowering, but it brings out the chocolate flavor. I baked the mini cupcakes for 10 minutes.

2. justJENN recipe for Mascarpone Frosting. Make this. Save some for the cupcakes and grab a big spoon and eat the rest.

It's Pi Day! Thin Mint Strawberry Pi (You Want Pie with That?)

Strawberry Mascarpone "Mint" Pi

It's Pi Day! (3/14 = 3.14)

To celebrate, the baking group You Want Pie with That? is posting their monthly pie selection today. This month's theme, selected by Elizabeth of Cake or Death, is Herbs and Spices.

I'm sure my other bakers are pulling out the mortar and pestle to grind cardamon pods, spent the month growing rosemary on their windowsill, or went to their Indian spice store.

Um, my herb is totally exotic.

It's pretty rare...only found in certain areas.
Like the delicate saffron, it is harvested by hand.
It's as addicting as the stuff they make from poppy seeds in Afghanistan.
The selling season is short and only sold by certain designated individuals.

My herb is the Girl Scout Thin Mint!
(Okay, it's a stretch, but I figure Pi day would appreciate the pun)

I took food processed about 1 1/2 sleeves of Thin Mints to make 1 1/2 cups of crumbs. (I didn't have enough so next time I would go for 2 cups of crumbs). Added 4 T (1/2 stick) of melted butter. Pressed into tart shell and baked 10 minutes at 350.

I blended an 8 ounce container of mascarone cream, 1/4 cup sugar, 1/3 c heavy cream, and 1 t vanilla for the filling.

California strawberries...yum!

Be sure to check out the other creative You Want Pie with That? bakers!