Raspberry and mascarpone mini tart with caipirinha foam

Ingredients for 2 servings:

• 2 sheets of puff pastry, divided into small squares to line mini tart cases
• 100 g mascarpone
• 50 g natural yogurt
• 1 tbsp milk
• 20 g vanilla pudding powder
• 2 tbsp sugar
• 120 g raspberries, fresh or frozen
• ½ bunch mint, finely chopped
• 1 tbsp sugar
• 80 g natural yogurt
• 1 lime(s), untreated, grated zest and juice
• 1 tbsp cachaça

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

fresh, summery dessert with a twist

Thaw the puff pastry. Preheat the oven to 200°C. Line small tart cases with baking paper to make it easier to remove the finished tarts. Line the cases with the puff pastry squares and pierce them several times with a fork. For the filling, beat the mascarpone with yogurt, milk, custard powder, and sugar until well combined. Finally, lightly fold in the raspberries. Divide the filling among the cases and place them in the preheated oven for about 30 minutes. Let the finished tarts cool. In the meantime, prepare the Caipirinha foam. Finely chop the mint leaves and place them in a mortar and pestle. Sprinkle a tablespoon of sugar over them to make a fine mint sugar. Beat this together with the yogurt, 1 tablespoon of lime juice, 1 teaspoon of lime zest, and the cachaça until frothy. Serve the tarts with the foam and decorate with mint leaves and raspberries if desired.