Puff Pastry Dessert Tarts with Lemon Mascarpone & Fresh Berries

Puff Pastry Dessert Tarts with Lemon Mascarpone & Fresh Berries takes roughly 45 minutes from beginning to end. This recipe serves 6. One portion of this dish contains roughly 6g of protein, 26g of fat, and a total of 364 calories. For 90 cents per serving, this recipe covers 6% of your daily requirements of vitamins and minerals. This recipe from Cookin Canuck has 1953 fans. Head to the store and pick up blackberries, egg, strawberries, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 30%. This score is not so tremendous. If you like this recipe, take a look at these similar recipes: Mascarpone Tarts with Fresh Berries, Lemon Raspberry Mini Puff Pastry Tarts, and Mixed Berry and Mascarpone Puff Pastry Flatbread.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

Into a medium bowl, combine the mascarpone cheese, lemon curd and milk. Using a hand mixer, beat until the ingredients are combined and the mixture is smooth.Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.On a lightly floured surface lightly roll out puff pastry. Using a 3 3/4-inch round biscuit cutter, or the rim of a glass or bowl, cut out 6 circles from the puff pastry. Lay the circles on the prepared baking sheet. Lightly brush the tops of the puff pastry with egg. Bake until puffed and light golden brown, about 10 minutes. As soon as the puff pastry is removed from the oven, lightly press it down with the back of a spatula so that the surface of each round is flat.Lift the puff pastry pieces from the baking sheets and let cool on wire racks.Spread a heaping tablespoon of the lemon mascarpone on each puff pastry round. Divide the berries evenly between the rounds.Garnish with some lemon zest. Serve.

 

Step by step:

1. Into a medium bowl, combine the mascarpone cheese, lemon curd and milk. Using a hand mixer, beat until the ingredients are combined and the mixture is smooth.Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.On a lightly floured surface lightly roll out puff pastry. Using a 3 3/4-inch round biscuit cutter, or the rim of a glass or bowl, cut out 6 circles from the puff pastry. Lay the circles on the prepared baking sheet. Lightly brush the tops of the puff pastry with egg.

2. Bake until puffed and light golden brown, about 10 minutes. As soon as the puff pastry is removed from the oven, lightly press it down with the back of a spatula so that the surface of each round is flat.Lift the puff pastry pieces from the baking sheets and let cool on wire racks.

3. Spread a heaping tablespoon of the lemon mascarpone on each puff pastry round. Divide the berries evenly between the rounds.

4. Garnish with some lemon zest.

5. Serve.

Nutrition Information:

covered percent of daily need