Raspberry & orange mascarpone tartlets

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Citrus and berries are a classic summer flavour combination you can’t get enough of on those sunny summer days. These raspberry tarts infused with zesty orange, speckled with vanilla seeds and held together within a lovely flaky shortcrust pastry are a simple way to get those fresh flavours to complement each other beautifully. A delicate summer tart that hardly requires a lot of baking time, so you can be sure to have an elegant tart up and ready in time for a lovely brunch!

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PREPARATION TIME: 1 hour, plus additional time for chilling the pastry

INGREDIENTS

For the pastry: 

Note: This recipe makes 1 kg of the shortcrust pastry. Halve the quantities  for the pastry ingredients to get 500g needed for this recipe, in order to make four 10cm tarts. You can always make the whole quantity, use the required amount and freeze the rest in clingfilm for a lazy day! That’s what I’ve done here, more tarts coming soon!

  • 500 g plain flour
  • 100 g icing sugar
  • 250 g cold unsalted butter (small cubes)
  • Zest of 1 whole orange
  • 2 large eggs
  • 1 tablespoon cold milk

For the filling: (for 4 tarts)

  • 200 g mascarpone cheese
  • 100 ml low fat yoghurt
  • 3 tablespoons icing sugar
  • Zest of half an orange
  • Half a vanilla pod
  • 250 g raspberries
  • 100 g 70% dark chocolate*(optional)
METHOD

Start by making the pastry!

In a large mixing bowl, sift together the dry ingredients for the pastry i.e. the flour and the icing sugar. Leave the butter in the fridge until you need it so it stays really cold.

Add the small cubes of butter to the bowl. Work the butter into the flour mixture by rubbing it with your fingertips in an upward motion until it starts to resemble breadcrumbs.Grate in the orange zest at this point!

Beat the eggs and milk together in another bowl. Slowly pour into the crumb mixture and form the dough until it just starts to come together.

Tip the dough onto a lightly floured surface. Gently bring it together with your hands, shape the dough into a disc and wrap it in clingfilm.

Chill the dough in the fridge for 20-30 minutes in order for it to firm up.

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Preheat the oven to 170°C.
Cut down and across the middle of the disc to equally divide the dough into four parts.

 

Roll them out to about 3-4mm thick and a little larger than the diameter of the tart tin. I’ve used 10cm tart tins, they’re much easier to work with than the bigger ones and let’s face the little tartlets look adorable!

Lightly grease your tart tins with butter. Gently nudge the pastry into the corners of the tin and trim off the excess bits with the help of a rolling pin. Prick the base of the pastry several times using a fork to prevent it from rising when you blind bake it.

Place in the fridge to chill for 20 minutes. Next, place a baking sheet over the pastry and fill the tin with baking beads or uncooked rice. Personally, I prefer using rice as it doesn’t leave any indents. Bake for about 10-15 minutes. Remove the rice and return to the oven for about 5-7 minutes until it starts to turn golden brown.

Leave the tarts to cool on a wire rack.

This next step is possibly the simplest tart filling you could make, a lovely light citrus infused mascarpone. In a mixing bowl, whip together the mascarpone, yoghurt, icing sugar, vanilla seeds and orange zest until it turns into a smooth shiny mixture. Place the filling in the fridge until the tarts have completely cooled down.

Spoon the mixture into the tarts upto the brim and gently top it with raspberries. Serve immediately or place in the fridge for later.

Optional: Melt the dark chocolate over a bain marie i.e. place it in a heatproof bowl over a large pan filled with simmering water to melt it slowly. Drizzle over the raspberries!

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PRESSURE POINTS

In order to achieve a lovely short crumbly texture, avoid working the pastry dough too much or you’ll end up with a chewy tough pastry.

If you’re having trouble rolling out the shortcrust pastry, return it to the fridge for about 10 minutes to firm up. This should make it a whole lot easier to roll out.

Blind baking your tart is important! DO NOT skip this step!

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If you give this recipe a go, I’d love to see how it turned out. Leave a comment below and share your pictures on Instagram using the tag #thecookbooklife!

Enjoy your berrylicious tart!

Nikita xx

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6 Comments Add yours

  1. thegingerandspiceblog says:

    Your photos are really lovely! Xx

    Liked by 2 people

    1. Thank you so much! 🙂

      Liked by 1 person

  2. o man these look bomb!

    Liked by 1 person

    1. Haha thanks for that! 😛

      Like

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