Mini Raspberry & Mascarpone Custard Tarts
Makes 36 mini tarts Prep time: 10 minutes Cook time: 10 minutes
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Ingredients
- 250 g mascarpone cheese
- 1/2 cup brown sugar
- 3 eggs
- 1 teaspoon vanilla bean paste
- 1/2 cup thickened cream
- 36 mini sweet tart shells good quality, store bought
- 36 raspberries
- icing sugar for dusting
Instructions
- Preheat the oven to 180°C conventional (160°C fan-forced).
- Combine the mascarpone, brown sugar, eggs and vanilla in a bowl or large jug and whisk until smooth. Gradually add the cream, whisking constantly until pale and smooth.
- Using a jug, pour the mix into each tart shell until about three-quarters full. Bake for 8–10 minutes. Remove and let them cool.
- Place a raspberry upside down on each tart. Dust with icing sugar and serve.
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