Holiday season is just around the corner and I am sure some of you are planning on what to cook and bake. I just baked some fruit cakes over the weekend and now it is aging in the fridge and I will douse it with a bit of brandy every now and then. I will be giving it away just before Christmas. Hope it will be ready to eat during Christmas.
I am a bit compulsive when come to buying fruits especially when I see nice and plump blackberries or raspberries even though I have no plan to bake anything. Then it will be sitting in the fridge for a few days and then I have to crack my head on what to do with it before it goes bad. So I made some mini tartlets with it. I think these dainty little tartlets are ideal for entertaining; and you can garnish it with any fruits you like. I gave some to my neighbor and she told me that she ate 8 pieces at one go and I told her it is not as bad as they were very tiny ha ha..
Ingredients for the pastry:
1 stick/ ½ cup butter – at room temperature
1 1/2 cups of flour
2 tbsp of sugar
1 egg yolk
1/2 tsp of salt
1/2 tsp of vanilla
2 tbsp of cold water (optional)
1. Cream butter, sugar until light. Add in egg yolk, vanilla and salt. Mixed till well combined. On low speed add in flour to form into dough. If the dough is too dry you can add a bit cold water to it.
2. Pinch some dough and press into the little tarts mould. Prick the tart shells all over with a fork and bake in a pre-heated 350 F oven for 20-25 min or until lightly brown. Cool the shells completely.
Ingredients for the Filling:
7 oz Mascarpone cheese- 1 small tub
¼ cup fresh cream
3 tbsp icing sugar
1 tsp grated orange zest
Whip mascarpone cheese, icing sugar and orange zest until light and shinny. Slowly drizzle in the fresh cream. Continue to whip until combined. Set it in the fridge before using.
Some fresh berries and pomegranate (you can use any type of fruits)
Some strawberry jam
Put a tsp of jam at the bottom of the cool tart shells and top it with 1 tbsp of mascarpone cheese mixture. Arrange some fresh fruits on top. Serve immediately or keep it in the fridge for later.