EASY FILO TARTLETS WITH MASCARPONE CREAM AND FRESH BERRIES
A delightful and super easy summer dessert with mascarpone cream and fresh berries
Provided by Marilena Leavitt
Categories Summer Dessert
Time 30m
Yield 24
Number Of Ingredients 14
Steps:
- For the filo shells: Turn the oven on to 375ºF. Remove the filo cups that have been thawed overnight in the refrigerator from the packaging and place them in ungreased mini muffin tins. Bake for 5-6 minutes, or, until the cups are light browned and crispy. Remove from the oven and let them cool.
- For the filling: Place the mascarpone and the vanilla extract in a medium bowl and set aside. In a separate bowl, using a hand-held mixer, beat the cold heavy cream with the sugar at medium speed until stiff peaks appear. Set aside. Use the same beaters to beat the mascarpone and vanilla on low until just blended, smooth, and creamy (do not overbeat the mascarpone or it might curdle). Fold the whipped cream into the mascarpone mixture until just combined.
- For the blueberry sauce: In a saucepan set over medium heat combine ½ cup blueberries, 1 TBSP. of water, 1 TBSP. of sugar, the lemon zest and the lemon juice. Cook covered for about two minutes or until the blueberries release their juices and burst. Uncover, remove from the heat, and stir in the rest of the blueberries. Set aside to cool.
- Assembly: Spoon the mascarpone cream mixture into the mini filo shells (you could also use a pastry bag, if you wish). Top with some of the blueberries and their sauce, the raspberries and the blackberries. If your blackberries are too big, you might have to cut them in half to fit. Decorate with small mint leaves and serve at once.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
