I thought this might be the perfect follow on post to the Neenish Tarts Mel posted the other day as you can use the same tart casings. I got the idea from my Step-Mum Wendy who is always whipping up yummy things in the kitchen. Wendy has made these yummy treats for Shane and I several times now, they are perfect over summer topped with berries. They are super simple to make and great if you get invited to or decide to throw a BBQ at short notice. I made my first batch last weekend as part of the dessert for Max’s birthday BBQ with family in New Plymouth.
400-500 grams of Mascarpone (depending on the size of the packets/tubs your supermarket carry)
½-1 tablespoon lemon zest (to your taste)
3-5 tablespoons icing sugar sifted (you can do this to taste – dependent on how sweet you want it)
Buy (like me) or bake 12 tart casings. If you want to make your own pastry cases you can make some short crust pastry using this recipe, roll it out and line 12 – 18 patty tins. Prick the bases and chill cases for about 30 minutes before baking then at 180°C for about 10 minutes or until they are golden and crisp.
In a bowl combine mascarpone and lemon zest, gradually add the icing sugar to taste, mixing well after each addition.
Fill cases with the mascarpone mixture.
Top with berries of your choice.
These are best served fresh but can be made a few hours ahead of time and stored in the fridge until you are ready to serve.
If you are not a fan of lemon you could omit this ingredient all together or replace it with ½ a teaspoon of vanilla essence.
As a special treat over Christmas Wendy replaced the pastry casings with delicious little dark chocolate cups which is was delicious and gives you an idea of how to put a different spin on things if these become a favourite in your household and you want to change it up a bit.