THE DAIRY KITCHEN
Ginger Tartlets with an Orange Scented Mascarpone
By THE DAIRY KITCHEN
Serves
4
Difficulty
Medium
Preparation
25 MINS
Cooking
10 MINS
Guests with love these individual tarts with their crunchy biscuit base, creamy mascarpone centre and fresh raspberries on top.
Ingredients
200g ginger spice biscuits50g blanched almonds
100g butter, melted
250g mascarpone cheese
1/2 cup cream
1/4 cup icing sugar
1 tablespoon freshly squeezed orange juice
1 teaspoon finely grated orange rind
raspberries or blueberries, to serve
Method
- Process biscuits and almonds in a food processor until coarse crumbs are formed. Remove to a bowl and stir in the butter until well combined. Press mixture into 4 x 8cm loose bottomed tart pans. Place onto an oven tray and bake at 180ºC for 10 minutes. Allow to cool slightly, then remove from pans and cool completely.
- Combine the mascarpone, cream, icing sugar, orange juice and rind in a large bowl. Gently whisk until smooth.
- Spoon the mascarpone mixture between tart cases and top with fresh raspberries or blueberries to serve.
