recipes
Muscat Bathed Fruit & Mascapone Tartlets
serves 36
60 min prep
ingredients
| 1½ cups plain flour ½ cup icing sugar 150g butter, chopped 1 egg, beaten 1 tablespoon cold water |
instructions
step 1
Place flour, icing sugar and butter into a food processor and process until mixture resembles breadcrumbs. Add egg and water and continue to process until mixture comes together.
step 2
Knead lightly on a floured surface until smooth. Wrap in plastic and refrigerate for 30 minutes.
step 3
Roll out pastry to 2 mm thickness and cut into circles with a 6.5cm round cutter. Place pastry circles into a greased 12 cup shallow patty tin. Refrigerate until filling is ready.
Filling:
300g tub Mascapone cheese
¼ cup castor sugar
2 eggs, beaten
½ cup almond meal
¾ cup chopped raisins, soaked in 1/3 cup Muscat overnight
step 4
Cream together mascarpone, castor sugar, eggs and almond meal beating until combined.
step 5
Drain raisins reserving muscat. Add reserved Muscat to cream mixture in step 4. Place ½ teaspoon of raisins into each pastry case and top with a spoonful of mascarpone mixture. Bake in a preheated oven at 190ºC for 15 minutes.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 549kJ (131Cal) | 1640kJ (392Cal) |
| Protein | 2.0g | 5.9g |
| Fat - Total | 8.7g | 26.0g |
| - Saturated | 5.2g | 15.4g |
| Carbohydrate | 10.5g | 31.3g |
| - Sugars | 6.0g | 18.0g |
| Dietary Fibre | 0.5g | 1.6g |
| Sodium | 40mg | 120mg |
| Potassium | 63mg | 188mg |
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Muscat Bathed Fruit & Mascapone Tartlets
Muscat Bathed Fruit & Mascapone Tartlets
ingredients
1½ cups plain flour
½ cup icing sugar
150g butter, chopped
1 egg, beaten
1 tablespoon cold water
instructions
step 1
Place flour, icing sugar and butter into a food processor and process until mixture resembles breadcrumbs. Add egg and water and continue to process until mixture comes together.
step 2
Knead lightly on a floured surface until smooth. Wrap in plastic and refrigerate for 30 minutes.
step 3
Roll out pastry to 2 mm thickness and cut into circles with a 6.5cm round cutter. Place pastry circles into a greased 12 cup shallow patty tin. Refrigerate until filling is ready.
Filling:
300g tub Mascapone cheese
¼ cup castor sugar
2 eggs, beaten
½ cup almond meal
¾ cup chopped raisins, soaked in 1/3 cup Muscat overnight
step 4
Cream together mascarpone, castor sugar, eggs and almond meal beating until combined.
step 5
Drain raisins reserving muscat. Add reserved Muscat to cream mixture in step 4. Place ½ teaspoon of raisins into each pastry case and top with a spoonful of mascarpone mixture. Bake in a preheated oven at 190ºC for 15 minutes.
serves 36 60 min prep Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au