John Myers
Mascarpone Tartlets
The perfect mascarpone tartlets recipe with a picture and simple step-by-step instructions.
- 5 Pc. Eggs
- 160 g Sugar
- 160 g Flour
- 0,5 tsp Baking powder
- 100 g Butter
- 500 g Mascarpone
- 200 g Cream
- 1 Pc. Lemon
- Agar Agar. (Agazoon)
- Lemon zest
- 2 Pc. Pomegranates
- Beat the liquid butter until frothy. Gradually add eggs, flour and sugar. Beat the dough with a hand mixer until frothy. Line a baking sheet with parchment paper and spread the batter evenly on it. Bake for 15 minutes, then let cool down. (DO NOT cool) Cut out 10 rings of dough from the dough with a round cutter.
- Whip the mascarpone and cream. Slowly add the vanilla pulp, sugar and lemon juice. Then add lemon zest. When the mass has set, chill.
- Core the pomegranates. Boil the seeds in a small saucepan with water until a red juice is formed. Add sugar to the liquid and add agar agar, bring to the boil for 2 minutes while stirring. Put parchment paper on some more baking sheet, pour the liquid on top and chill.
- Using a cookie cutter of the same size, cut out round pieces from the firm pomegranate jelly. Put the mascarpone cream on a piece of dough, put on another piece of dough, and the grenadine topping on top. Decorate with a piping bag and dust with lemon zest.
Facebook Comments