Tartelettes De Framboises Au Mascarpone (raspberry Tartlets)

Ingredients

• Servings: 6
• 2/3 cup confectioners' sugar
• 1/4 cup ground almonds
• 1 7/8 cups sifted all-purpose flour
• 1/2 cup softened unsalted butter
• 1 egg
• 9 ounces mascarpone cheese
• 1/2 cup greek yogurt
• 4 1/2 tablespoons confectioners' sugar
• 1 vanilla bean, slit lengthwise, seeds scraped
• 1 pound fresh raspberries
• 3/4 cup coarsely chopped unsalted pistachios

Recipe

Preparation Time: 30 mins Cook Time: 20 mins Ready Time: 1 hr 50 mins


• preheat oven to 350 degrees f (175 degrees c). grease 6 4-inch tart pans with butter, then dust with flour.
• in a bowl, stir 2/3 cup confectioners' sugar and ground almonds together until well combined. mix in the flour, then stir in the unsalted butter and egg. mix a few times until the dough is smooth and pliable, then form into a ball and place into the freezer for about 15 minutes.
• divide the dough into 6 pieces, then roll each piece out to a circle about 5 inches in diameter. pat the dough into the prepared tart pans; place parchment paper on top of the dough. place several tablespoons of dried beans or pie weights into the bottom of each shell.
• bake the tart shells in the preheated oven until golden brown, about 20 minutes. set the shells aside in their pans to cool on a rack. remove and discard paper; save beans or pie weights for other baking use.
• in a bowl, whisk together the mascarpone cheese, yogurt, 4 1/2 tablespoons of confectioners' sugar, and scraped vanilla beans until the mixture is thick and smooth. spoon about 2 tablespoons of mascarpone filling into each cooled tart shell; arrange raspberries on top of the filling in an attractive low mound. sprinkle each tart with pistachios. refrigerate at least 15 minutes before serving.