While waiting for my status in Canada I have a lot of time for thinking, walking, writing and of course for baking 🙂 I’m trying not to bake too much but Christmas is my favorite holiday and I wanted to do something special. Not traditional for Christmas but very delicious.
Tartlets are my favorite desserts. I love them with a traditional cream and fruit but I wanted to try different flavors. So, I decided to make cream with whipping cream, cream cheese, condensed milk and berry puree. Gave it little magical colors and Christmas mood has been created. The whole family was happy and satisfied with my colored tartlets, especially my son.
If you love flavors, colors, and tartlets, then you should try my special cream. Here are steps how to do it:
Mixer; Mini cupcake pan; Pastry bag; Grater; Blender
INGREDIENTS FOR DOUGH
200g room temperature unsalted butter, 100g sugar, 3 egg yolks, 300g all-purpose flour.
500ml whipping cream 35%, 3 tbsp. condensed milk, 1 tbsp. sugar powder, 250g mascarpone, 1 lemon, berry puree.
- In a large bowl stir together the flour, egg yolks, sugar, and butter (tip: I always use a grater for butter, easier to mix a grated butter with flour) and make the dough by hand.
2. Form the dough into a ball, cover with plastic wrap and Refrigerate at least 1 hour and up to 1 week
3. When you’ll decide to bake roll out the dough on a lightly floured surface, use a cookie cutter or just a glass and cut 24 (or as how much you wish) circles, turn the mini cupcake pan upside down and shape the circles over the top of the upside down mini cupcake pan as shown below
This upside down method is very practical because the crust has more space for filling and also you don’t need to fill the crusts with rice or dried beans during baking.
4. Preheat oven to 400°F.
5.Bake crust about 10 minutes or until golden brown. Gently loosen shells with a knife and remove from cups. While crusts getting cool it’s time for cream and filling.
6. First, make a cream to cool it for a while and then make filling with berry puree.
7. Whip cream until soft peaks form, (in this case I didn’t use whipping cream stabilizer or instant pudding) Add sugar powder and cool for a while.
8. Now Place mascarpone cheese in the bowl whip it for 1 minute. Then turn off the mixer, slowly and very carefully add whipped cream, stir with the spatula and add condensed milk and lemon juice. Stir the mixture until all ingredients will be well mixed.
9. Refrigerate it until making the berry puree. You can add different food colors to make it more fun.
10. For berry puree, I used fresh Raspberry; blackberry and strawberry. Always wash them gently under running water. Put them into the blender and blend the ingredients for 30 seconds.
11. Take a cream from refrigerator and use a spatula to place cream in a pastry bag.
12. First, fill the tarts with the berry puree like the picture below and then garnish each tartlet with cream.
13. Serve chilled.