Mascarpone & Citrus Berry Tarte

1-2 sheets frozen puff pastry
1 cup fresh, frozen, or freeze dried raspberries
1/4 cup sugar

Mascarpone Citrus Cream:

3/4 cup cream
1/3 cup mascarpone cheese
1 tsp vanilla extract
fresh grated zest from one orange
fresh grated zest from one lemon
1/3 cup powdered sugar
1-2 T. milk, if needed

Whilst layers of light and flaky pastry baked up on a sheet pan until golden brown for about 10-15 minutes at 400 degrees.

I rehydrated my raspberries in some grape juice and added the sugar.

Meanwhile, I made the Citrus Cream by whipping the cream until nearly soft peaks were formed, then added the mascarpone, vanilla, and citrus zests. I continued whipping, adding any milk to thin it out if it got too thick, and then added the sugar, giving it one final whip to incorporate.

I allowed my pastry to cool, then topped with berries.

Followed by the cream and some garnishes.

To make individual tarts I used some cookie cutters and then hand-cut the squares.

Natalie Riley