White Chocolate and Mascarpone Berry Tarts

Winter has really hit Dubai full force this season. Relatively speaking that is. In my seven years here, it has been the coldest, wettest, greyest. Oh, but I’m not complaining, just remarking. 

Today, for instance, we awoke to drizzle, fog and grey blustery skies. The light is moody with shadowy ghosts. Perfect for playing with chocolate in the kitchen. And for baking. The oven helps to keep the house warm. And oh that smell of freshly baked goods. 

And so I made these tartlets, something simple and quick. With white chocolate. Milk or dark would work equally well. These would be perfect for next week for Valentine’s. Although in our home, chocolate is a daily thing, not something reserved for a particular day. 

So tell me, what will you be making this Valentine’s day? 
White chocolate and Mascarpone Berry Tarts

1 sheet ready rolled shortcrust pastry, thawed
80ml double cream
100 g white chocolate, chopped
200 g mascarpone
raspberries to serve

Preheat the oven to 180 degrees Centigrade and line four mini tart tins with the shortcrust pastry. Place baking paper over the tart cases and fill with baking beans. Blind bake for 15 minutes, then remove the beans and paper and bake for a further 2-3 minutes or until slightly golden. Cool completely on a wire rack. 

Heat the cream until it just comes to the boil. Allow to stand for a couple of minutes before adding the chocolate. Let it stand for a further 2 minutes before adding the mascarpone. Whisk until smooth. Fill cooled tart cases with the white chocolate mixture and refrigerate for 1-2 hours or until the filling is firm. Top with raspberries and serve.

Makes 4 mini tarts.

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