Description
Delicious strawberry mascarpone tartlets made with gluten-free puff pastry and fresh strawberries.
Ingredients
Scale
- 1 package Gluten Free Puff Pastry, thawed
- 1 package Fresh Strawberries, ripe and vibrant red
- 8 oz. Mascarpone cheese, high quality
- 1 cup Heavy Whipping Cream
- ¼ cup Powdered Sugar, sifted
- 1 tsp. Vanilla Extract, pure
- 2 Tbsp. Lemon Juice, fresh
- Zest from 2 lemons
- 2 Tbsp. Gluten Free Flour Blend (optional, for dusting)
- 2 Tbsp. Honey, adjust to taste
- Cooking Spray
Instructions
- Step 1: Remove gluten-free puff pastry from the freezer and let it thaw at room temperature for approximately 30 minutes. This prevents tough texture during baking by allowing easier handling of the dough.
- Step 2: Heat the oven to 400°F (200°C). A fully preheated oven ensures the puff pastry rises and bakes evenly to achieve a crisp, flaky texture.
- Step 3: Lightly dust your work surface with 1 to 2 tablespoons of gluten-free flour blend to prevent sticking. Roll the thawed puff pastry dough to your desired thickness, avoiding rolling too thin to maintain a sturdy base for the filling.
- Step 4: Using a round cutter, cut circles from the dough. Keeping the rounds uniform in size promotes even baking and consistency in the tartlets.
- Step 5: Arrange the pastry rounds on a baking sheet lined with parchment paper. Bake for 15 minutes or until golden brown and crisp. If edges brown too quickly, cover them with foil at 10 minutes to prevent burning. For firmer bases to avoid sogginess, bake an additional 5 minutes. Remove from oven and allow cooling.
- Step 6: In a mixing bowl, whip the heavy whipping cream until soft peaks form. This adds volume and creates an airy texture that lightens the mascarpone filling.
- Step 7: In another bowl, combine mascarpone cheese, sifted powdered sugar, pure vanilla extract, lemon juice, and lemon zest. Mix until smooth and creamy. If the mixture is too thick, add 1 tablespoon of heavy whipping cream to achieve a spreadable consistency.
- Step 8: Gently fold the whipped cream into the mascarpone mixture. Use careful folding motions to retain air and keep the filling light and airy.
- Step 9: Spoon the mascarpone mixture generously into the baked pastry shells, filling to the edges without overfilling to avoid breakage.
- Step 10: Slice fresh strawberries and arrange them decoratively on top of the mascarpone filling for color and sweetness.
- Step 11: Drizzle honey over each tartlet just before serving to add natural sweetness and a glossy finish. Adjust the honey amount according to taste preference.
Notes
- Store tartlets in an airtight container at room temperature for up to 1 day to maintain a crisp crust and fresh filling.
- Place tartlets in an airtight container in the refrigerator for up to 2 days. Ensure they are sealed to prevent moisture from softening the puff pastry base.
- Wrap tartlets individually in plastic wrap, then place in a freezer-safe container. Freeze up to 1 month. Thaw overnight in the refrigerator before serving.
- Dust the surface lightly with 1-2 tablespoons gluten-free flour before rolling out puff pastry to prevent sticking and ease handling.
- Cover pastry edges with foil if they begin to brown prematurely during baking to avoid burning.
- If mascarpone mixture becomes too thick, add 1 tablespoon heavy whipping cream to soften for easier spreading.
- For a sturdier, less soggy base, bake pastry shells 5 minutes longer before filling.
- Add 1 teaspoon lemon juice to mascarpone filling if strawberries are very sweet to balance flavors with a hint of tartness.
- Preferably serve tartlets fresh without reheating. If needed, warm gently in a low oven (about 300°F/150°C) for a few minutes to slightly soften pastry, but avoid overheating to preserve texture.
- Serve with fresh fruit salad or coconut whipped cream for added sweetness.
- Pair tartlets with herbal tea or sparkling water for a refreshing complement.
- Add to brunch spreads or dessert tables alongside lemon bars or mini cheesecakes.
- Top with fresh mint leaves or extra lemon zest for brightness.
- Drizzle additional honey or berry coulis on top for enhanced flavor variety.
- Substitute raspberries or mixed berries for strawberries according to preference or seasonality.
- Use regular all-butter puff pastry if gluten-free is not required, ensuring pastry is fully thawed before use for even baking.
- Choose ripe, fragrant, and firm strawberries for optimal flavor and texture. Avoid berries that are overly soft or underripe.
- Select high-quality mascarpone cheese to avoid graininess and ensure smoothness in the filling.
- Use all-butter gluten-free puff pastry for better flavor and flakiness. Confirm pastry is fully thawed before rolling to prevent toughness.
- Sift powdered sugar before mixing with mascarpone to prevent clumps and maintain a smooth filling.
- Opt for pure vanilla extract over imitation for an enhanced flavor profile.
Nutrition
- Calories: Not provided
- Sugar: Not provided
- Sodium: Not provided
- Fat: Not provided
- Saturated Fat: Not provided
- Unsaturated Fat: Not provided
- Trans Fat: Not provided
- Carbohydrates: Not provided
- Fiber: Not provided
- Protein: Not provided
- Cholesterol: Not provided