Nothing says summer like fresh berries! Our next recipe is a fresh berry tartlet by Little Upside Down Cake. I can’t decide if I would serve this as a dessert for a summer party or a picnic, maybe both!
Images provided from Little Upside Down Cake
Fresh Berries Tartlets
250g plain flour
125g unsalted butter, chilled and cubed
Brush your muffin (or tartlet) tins with butter and leave to set in the fridge.
Put the flour, butter and sugar in a food processor and mix until you get crumbs. Add egg and mix again. Take the dough out of the mixer and bring together in the ball. Put the dough on a lightly floured surface and roll with a rolling pin until 3-4mm thick. Cut 12 circles using a pastry cutter.
Line the buttered tins by placing the circles inside and gently pressing them into the corner and sides.
Preheat the oven to 180ºC. Place tins in the oven and bake about 25min.
110g mascarpone cheese
110ml sour cream
25g icing sugar
Put the mascarpone in a mixing bowl and whisk a bit. Add the rest of the ingredients and continue whisking until the cream thickens up a bit.
Using a spoon, fill the tart cases 3/4 full with mascarpone cream. Top up with fresh berries and dust with icing sugar if you like.
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