These three berry, mascarpone and hazelnut tartlets are a match made in heaven. Sticky roasted berries on top of a hazelnut and marscapone filling make this tartlet something really special. Served with a dusting of icing sugar and a healthy side of double cream.
The rhubarb tartlet is one of my favourite recipes from the What Katie Ate cookbook. It’s such a simple and delicate recipe that doesn’t take too much effort but looks and tastes really fancy. I loved it so much I wanted to make it using my favourite combination, hazelnut + berries. I’ve tweaked the ingredients to use less refined sugars where possible.
Berries are one of the best tart fillings there is. Especially using fresh strawberries. Strawberries go perfectly with any berries, but I love blueberries, raspberries and blackberries. Add a little sweetening and a thickener to jam up their juices and you’re set. After stewing they become all thick and jammy, perfect to pop into this tartlet.
I used raw sugar in place of white sugar and I love the depth of flavor and caramel-y addition it gives. It will completely melt when cooked so don’t worry if it’s a bit granulated. For the crust, I’ve been totally lazy and used pre-made shortcrust pastry but feel free to make your own. A sweet vanilla shortcrust would be lovely.
The hazelnut/mascarpone layer I took directly from Katie’s recipe, and I absolutely love the taste of the creamy hazelnut paste spiked with Frangelico. I wanted to eat a whole bowl of just that!
Anyway, that’s enough from me, I hope you enjoy this recipe and the photos.
Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.
Recipe adapted from here.
What you need:
- Non stick tartlet tins x 4
- Baking tray lined with baking paper
- Large mixing bowl
Ingredients (makes 4 tartlets):
For the hazelnut filling:
- 1/4 cup plain flour
- 2 tablespoons light brown sugar
- 50g hazelnuts (about half a cup)
- 3 heaped tablespoons mascarpone cheese
- 1 teaspoon vanilla bean paste
- 1 tablespoon Frangelico liqueur
For the berry filling:
- 2 cups blackberries/raspberries/blueberries (fresh or frozen) – I used a mix of all three
- 1 cup strawberries, quartered (stems removed)
- 1/4 cup raw sugar
- Juice of ½ a large lemon
- 2 tablespoons tapioca starch
For the tartlets:
- 1-2 sheets shortcrust pastry, thawed
- To serve: icing sugar and double cream or ice cream
1. Preheat oven to 190°C. Butter individual non-stick tartlet tins and line with shortcrust pastry. Place a small sheet of non-stick baking paper into each then fill with baking beads blind-bake for 15 minutes in pre-heated oven. Then remove paper and beads and bake for a further 5 minutes. Remove pastry cases from oven and allow to cool slightly.
2. To make hazelnut filling: Scatter hazelnuts onto a baking tray and toast for 5-10 minutes then remove from oven and blitz to a fine/medium sandy texture in a food processor.
3. Combine flour, brown sugar, mascarpone, vanilla bean paste, and Frangelico along with the ground hazelnuts in a bowl and stir thoroughly to combine into a thick paste. Add a dash of water if it’s too dry.
4. To make berry filling: Place berries, raw sugar, lemon juice and tapioca starch in the medium saucepan. Cook on a low heat until the berries have softened and the liquid has reduced by two thirds. It should be thick and jammy. Set aside to cool slightly.
5. To make the tarts: Spoon a heaped tablespoon of hazelnut paste into each tartlet case and smooth over base, repeat with other cases and paste. Using a slotted spoon, spoon berry mixture on top, reserving the leftover jammy syrup. Bake for 30 minutes.
6. To serve: serve warm, dust with icing sugar and a healthy side of double cream or ice cream.
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For another similar recipe, try my rhubarb, strawberry and lavender galette.
Or my spelt blueberry scones.