Previous Page

Mascarpone and raspberry tartlets

Short pastry is a cooking essential that's worth learning how to make at home – it's not hard and if you use a mixer to knead the dough it takes no time at all. Raspberries and super-fresh mascarpone are not only an ode to Italy but an appealing combination that is the ideal accompaniment to the end of a meal, much like a steaming cup of tea in the afternoon.

Start cooking

Details

9

Ingredients

5

Steps

Time

80'

Prep

0'

Cooking

80'

Total

Ingredients

  • 220 gflour
  • 125 gbutter
  • 1 tbsplemon zest
  • 1 tbsppure vanilla extract
  • 140 gsugar
  • 1egg
  • 500 gmascarpone cheese
  • 50 gicing sugar
  • 2 pints ofraspberries
Make it now
  • Step 1

    Put the flour, diced butter, lemon zest, vanilla extract, sugar and egg in the bowl of the Artisan Stand Mixer. Attach the flat beater and run the mixer on low speed to blend for 2 minutes. Increase the mixer speed to 6 and continue mixing for another 30 seconds

  • Step 2

    Detach the dough from the beater and form into a ball. Wrap the dough ball in a piece of cling film and let it rest in the refrigerator for 30 – 45 minutes. Using a rolling pin, roll out the dough on a lightly floured work surface to a thickness of about 4 – 5 millimetres. Cut out 12 circles from the dough, wide enough to cover the fluted tartlet moulds. Crimp the dough tightly to the moulds, prick the bottoms with the tines of a fork and then cover each tartlet with a piece of baking paper and weigh down with pie weights.

  • Step 3

    Turn on the Twelix Artisan oven to 180°C, selecting the Conventional function. Bake the moulds with the short crust for 9 minutes, then remove the pie weights and the baking paper. Continue baking for another 5 – 7 minutes: the edges should be faintly golden.

  • Step 4

    Remove from the oven and allow to cool on a wire rack before removing the short crust shell from the moulds. In the meantime, combine the mascarpone and the icing sugar with a wire whip.

  • Step 5

    Use this cream to fill the tartlets and then decorate with the raspberries and serve.

OUR MOST ADORED DISHES

Share the joy with these tried and tested recipes for taste temptation. Beloved by home chefs, you’ll enjoy the satisfied smiles on your diners’ faces almost as much as the flavours.

Open lasagne with roasted vegetables and herbed ricotta

Replacing the cooked tomato sauce with cherry tomatoes and not cooking the lasagne in the oven makes...

  • 30' Prep work
  • 20' Cooking

Chocolate tapenade crostini

Tapenade is a Provençal olive paste, which traditionally includes capers and anchovies. In this recipe...

  • 10' Prep work
  • 0' Cooking

Mini courgette quiche

Quiches are savoury pies made with shortcrust pastry with an egg, milk or cream based filling, which...

  • 60' Prep work
  • 0' Cooking

MAKING IS A JOURNEY
YOURS STARTS HERE

  • Recipes for any
    event or mood

  • Make the most of your
    appliance with exclusive recipes

  • Get inspired

Register

STAY UP TO DATE

Join our newsletter for delightful dining inspiration, helpful hacks and enticing KitchenAid offers.

SIGN UP
Privacy*

Mascarpone and raspberry tartlets

Step 1

Put the flour, diced butter, lemon zest, vanilla extract, sugar and egg in the bowl of the Artisan Stand Mixer. Attach the flat beater and run the mixer on low speed to blend for 2 minutes. Increase the mixer speed to 6 and continue mixing for another 30 seconds

Step 2

Detach the dough from the beater and form into a ball. Wrap the dough ball in a piece of cling film and let it rest in the refrigerator for 30 – 45 minutes. Using a rolling pin, roll out the dough on a lightly floured work surface to a thickness of about 4 – 5 millimetres. Cut out 12 circles from the dough, wide enough to cover the fluted tartlet moulds. Crimp the dough tightly to the moulds, prick the bottoms with the tines of a fork and then cover each tartlet with a piece of baking paper and weigh down with pie weights.

Step 3

Turn on the Twelix Artisan oven to 180°C, selecting the Conventional function. Bake the moulds with the short crust for 9 minutes, then remove the pie weights and the baking paper. Continue baking for another 5 – 7 minutes: the edges should be faintly golden.

Step 4

Remove from the oven and allow to cool on a wire rack before removing the short crust shell from the moulds. In the meantime, combine the mascarpone and the icing sugar with a wire whip.

Step 5

Use this cream to fill the tartlets and then decorate with the raspberries and serve.

My Wishlist

You must be logged in to use your wishlist.

Enter your account

Please select another product

Compare

Compare products

You can't buy more than 3 products. Please remove one product before adding another.