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Salt & Wind Travel

Strawberry Cardamom Mascarpone Tartlets Recipe

If, like me, you’re a procrastinator, you may not be 100% ready for this weekend’s holidays, especially troublesome if you’re supposed to be bringing dessert to a potluck or other celebratory shindig. Well, that’s why there’s these ridiculously simple Strawberry Cardamom Mascarpone Tartlets. You can bake the puff pastry squares and make the mascarpone filling up to a day in advance and then assemble everything once you’re at your potluck, brunch, or whatever other get-together you may be attending. 

Now, go stock up on all your cooking essentials, then head into the kitchen, make this, and share it with us by tagging @saltandwind and #swsociety on social!

Strawberry Cardamom Mascarpone Tartlets Recipe

Strawberry Cardamom Mascarpone Tartlets Recipe

If, like me, you’re a procrastinator, you may not be 100% ready for this weekend's holidays, especially troublesome if you’re supposed to be bringing dessert to a potluck or other celebratory shindig. Well, that’s why there's these ridiculously simple Strawberry Cardamom Mascarpone Tartlets. You can bake the puff pastry squares and make the mascarpone filling up to a day in advance and then assemble everything once you’re at your potluck, brunch, or whatever other get-together you may be attending. 
5 from 1 vote
Prep Time 25 minutes
Total Time 50 minutes
Cuisine American
Servings 8 Servings
Calories 582 kcal

Ingredients
  

  • 1 pound all-butter puff pastry dough
  • 1 egg yolk
  • 1/4 cup finely chopped roasted, salted shelled pistachios divided
  • 1/4 cup, plus 2 tablespoons unrefined cane sugar
  • 12 ounces strawberries trimmed and thinly sliced
  • Juice and zest from 1 orange
  • Dash orange flower water (optional)
  • A few tablespoons apricot or orange marmalade, or fig jam
  • 8 ounces Mascarpone cheese room temperature
  • 1/2 cup chilled heavy cream
  • 1/4 teaspoon ground cardamom

Instructions
 

  • Heat the oven to 375°F and arrange a rack in the middle. Cut a sheet of puff pastry into 8 squares and place the squares on a parchment-lined rimmed baking sheet. Prick the bottom of each square with a fork, leaving a 1/2-inch border on the edge of each square.
  • Beat egg yolk with a spoonful of water until smooth then brush puff pastry with egg wash. Bake until golden and puffed, about 30 minutes. Set aside to cool to room temperature. 
  • While puff pastry squares are baking, combine strawberries, 1 tablespoon of the sugar, orange juice, and orange flower water (if using) in a bowl and toss to combine. Set aside to macerate for at least 10 minutes (can be done up to 2 hours in advance).
  • When ready to serve, brush borders of the puff pastry with the jam then sprinkle a few spoonfuls of the pistachios along the border of each puff pastry square.
  • Combine mascarpone, cream, remaining 1/4 cup sugar, cardamom, and orange zest in medium bowl. Using a clean whisk, beat just until well combined and fluffy. Spread filling evenly in cooled crust, making sure to leave the 1/2-inch border uncovered. Arrange strawberries slices atop tart, drizzle with a spoonful of strawberry juices, sprinkle with remaining pistachios, and serve.

PERSONAL NOTES

Nutrition

Serving: 1servingCalories: 582kcalCarbohydrates: 39gProtein: 9gFat: 44gSaturated Fat: 17gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gCholesterol: 69mgSodium: 163mgPotassium: 192mgFiber: 2gSugar: 11gVitamin A: 673IUVitamin C: 25mgCalcium: 73mgIron: 2mg
Keyword easy fruit dessert, Strawberry Tartlets
Tried this recipe?Mention @saltandwind or tag #swsociety!

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