![]() ![]() Use the mix to top the pastry and then sprinkle the remaining amaretti biscuits over the top with a little orange zest. Stir half the crushed biscuits into the mascarpone mix.Ĥ. Crunch 4 large handfuls of amaretti biscuits in a separate bowl and drizzle another dash of amaretto over them.ģ. Mix a tub of mascarpone with a dash of amaretto, 2 tablespoons of icing sugar and orange zest. Melt the remaining chocolate and drizzle over the topġ. Top the pastry with the mix, sprinkle the caramelised nuts on topĤ. ![]() In a bowl, mix the mascarpone with 2-3 spoons of cocoa powder, icing sugar and grate half the bar of chocolate into the mix. Set aside to cool once all nuts toasted and coated in the caramelised sugarĢ. A thick, creamy, soft Italian cheese with a high fat content (40 per cent). Roughly chop the hazelnuts and add to sugar, toss hazelnuts in the sugar as it melts and allow them to caramelise. Mascarpone is an essential ingredient in the Italian coffee trifle tiramisù and is great in cheesecakes. Repeat with the rest of the pastry cases, dust with icing sugar and serve immediately.įor the bacio chocolate and caramelised nuts topping: Put 3 tablespoons of caster sugar into a non-stick small frying pan over a low heat.ġ. Spread a generous layer of mascarpone cream across the base of the pastry, top with a layer of berries and sprinkle with 1 teaspoon of the juice.Ĥ. When the pastry cases have cooled, if the base has risen a little inside the frame, push the pastry back down. In a medium bowl, mix the mascarpone, lemon zest and vanilla seeds, until well combined. Meanwhile, place the berries in a bowl, sprinkle with the caster sugar and set aside.Ģ. Place the pastry rectangles on a baking tray lined with parchment paper and cook in the oven for 15 to 20 minutes (this may vary depending on the pastry check the packet for cooking instructions), until the sides have risen and the pastry is golden brown. Brush the frame again with the beaten egg.Ĥ. This will prevent it from rising up during cooking. Add the hot milk to the egg mixture gradually, whisking continually to make everything smooth. In a small (1 1/2-quart) saucepan, bring the milk to a boil. Add the egg, whisking until the mixture is smooth. Place a pastry frame on top of each and prick the base inside the frame with a fork. Instructions To make the filling: In a medium heatproof bowl, whisk together the sugar, flour, cornstarch, and salt. Beat the egg and brush over the 4 complete rectangles. Cut out the centre of 4 of the pastry rectangles, so you are left with 1cm-wide frames.ģ. Using a sharp knife, cut the pastry into 8 rectangles about 7cm x 10cm. On a work surface dusted with icing sugar, roll out the pastry until it is 0.5cm thick. Mascarpone Tarts With Three Toppingsġ medium egg, preferably free-range or organicġ20g fresh strawberries, washed and patted dry, hulled and slicedġ vanilla pod, slit lengthways and seeds scraped outġ-2 tbsp double cream, optional (to thicken)ġ-2 tbsp of double cream, optional (to thicken)ġ-2 tbsp of double cream, optional (to thicken) MethodĢ. The easiest puff pastry tarts filled with creamy mascarpone and three delicious toppings - summer berries, chocolate & nuts, amaretto & orange. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |