Description
Elegant heart-shaped tarts filled with a luscious mascarpone cream and topped with fresh golden raspberries, perfect for a romantic dessert.
Ingredients
Scale
For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup cold butter, cubed
- 1/4 cup powdered sugar
- 1 large egg yolk
- 2 tablespoons cold water
- 8 oz mascarpone cheese
- 1/2 cup heavy cream
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup golden raspberries
- 1/4 cup apricot jam (for glaze)
Instructions
1. Prepare the Crust:
- In a food processor, pulse flour, cold butter, and powdered sugar until mixture resembles coarse crumbs. Add egg yolk and cold water; pulse until dough forms. Flatten into a disk, wrap in plastic, and refrigerate for 30 minutes.
- Preheat oven to 350°F (175°C). Roll out dough on a floured surface to 1/8-inch thickness. Cut into heart shapes and place on parchment-lined baking sheet. Prick with a fork and bake for 12-15 minutes until golden. Cool completely.
- In a bowl, beat mascarpone, heavy cream, granulated sugar, and vanilla until smooth and thick. Spoon or pipe the cream onto each heart-shaped tart shell.
- Top each tart with golden raspberries. In a small saucepan, warm apricot jam with a teaspoon of water until melted. Brush gently over raspberries for a glossy finish. Refrigerate for at least 30 minutes before serving.
- Arrange on a platter and serve chilled.
Notes
You can customize the seasonings to taste. For a twist, substitute golden raspberries with fresh strawberries or blackberries.