Mini Strawberry Mascarpone Tartlets
Serving Size / Yield
- 4 oz. flour
- 2 oz. unsalted butter
- 1 T. caster sugar
- 1 medium egg yolk
- 8oz. carton mascarpone
- 1 lime zest
- 2 T. lime juice
- 4 T. powdered sugar
- 12 oz. frozen strawberries, thawed
- 2 T. redcurrant jelly
Set the oven to 400 degrees F.
To make the pastry, place the flour, butter, and sugar into the bowl of a food processor and blend until the mixture forms fine breadcrumbs. Add the egg yolk and one tablespoon water and mix again until the mixture just starts to bind together.
Remove the pastry from the food processor and form it into a ball, then wrap in a plastic bag and chill for at least 10 mins. Add the egg yolk and sufficient water to bind the pastry together and then chill it.
Divide pastry into four and use a portion to line each tin. Prick the pastry on the base of the tins and then chill for 10-15 mins. Blind-bake the pastry cases for 10-15 mins until the pastry is a light golden color.
Remove the cases from the oven and leave them to cool for about five minutes, then remove them from the tins and transfer them to a wire rack to cool completely.
To make the filling, beat together mascarpone, half the lime zest, and all of the juice. Stir in powdered sugar to taste. Divide mixture between pastry cases and smooth out. Reserve four small strawberries and cut the rest into quarters. Arrange strawberries over the mascarpone filling, with whole strawberries in the center and quartered ones fanned out, and alternating skin and cut sides.
Warm the redcurrant jelly with a little water until it's runny, then brush it over the top of the strawberries. Sprinkle over the remaining lime zest.