Description
Delightful Mini Strawberry-Pistachio Mascarpone Tarts merge Italian elegance with summer’s sweetest flavors. Creamy mascarpone, fresh strawberries, and crushed pistachios create a sophisticated dessert you’ll savor bite by delectable bite.
Ingredients
Scale
Tart Shells:
- 1 1/4 cups (156 grams) all-purpose flour
- 1/4 cup (30 grams) powdered sugar
- 1/2 cup (113 grams) unsalted butter, cold and cubed
- 1 egg yolk
- 23 tablespoons (345 milliliters) ice-cold water
Main Ingredients:
- 8 ounces (226 grams) mascarpone cheese, softened
- 1/3 cup (80 milliliters) heavy whipping cream
Finishing and Flavor Ingredients:
- 1/4 cup (30 grams) powdered sugar
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1 cup fresh strawberries, sliced
- 1/3 cup (40 grams) shelled pistachios, finely chopped
- 2 tablespoons (30 milliliters) honey or strawberry glaze (optional)
Instructions
- Craft a delicate pastry dough by pulsing flour and powdered sugar in a food processor. Incorporate cold butter until the mixture resembles coarse sandy texture. Introduce egg yolk and pulse, gradually adding ice water until the dough coheres. Form into a compact disc, encase in plastic wrap, and chill for minimum 30 minutes to relax the gluten.
- Heat the oven to 350°F (175°C). Gently roll the chilled dough on a flour-dusted surface to paper-thin consistency. Carefully cut circles matching tart mold dimensions, pressing dough into each mold with precision. Trim excess edges and perforate bottoms with fork taps. Line with parchment and weight with ceramic beads or dried legumes to prevent rising.
- Bake tart shells until achieving a golden amber hue, approximately 12-15 minutes. Allow complete cooling on a wire rack to maintain crisp structure.
- Whip mascarpone cheese with powdered sugar, vanilla, and optional almond extract until silky smooth. In a separate vessel, whip heavy cream to stiff, cloud-like peaks. Delicately fold whipped cream into mascarpone mixture, maintaining airy volume.
- Fill each cooled tart shell generously with mascarpone cream, creating elegant swirls or smooth surfaces. Artfully arrange fresh strawberry slices atop the cream, creating visual intrigue.
- Garnish with finely chopped pistachios, providing textural contrast. Optional: Drizzle with golden honey or brush with translucent strawberry glaze for enhanced luster and sweetness.
Notes
- Chill the dough thoroughly to prevent shrinkage and maintain a crisp texture during baking.
- Use room temperature mascarpone for smoother, lump-free filling that blends easily with whipped cream.
- Toast pistachios briefly to enhance their nutty flavor and add extra depth to the tart’s overall taste profile.
- use gluten-free flour for a celiac-friendly version or dairy-free alternatives for a vegan adaptation.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 12
- Calories: 212
- Sugar: 6 g
- Sodium: 45 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 35 mg