Raspberry Lemon Maple Cream Tarts

Mar 24

Written By Guest User

1 sheet Puff Pastry Dough, thawed

1 egg, beaten

2 teaspoons water

1 tablespoon coarse sugar

2 tablespoon maple syrup, plus more for drizzling

½ cup heavy cream

½ cup mascarpone cheese

Zest for a half of a lemon

½ teaspoon vanilla

Fresh raspberries

Preheat oven to 400 degrees.

Cut pastry dough into 9 equal pieces, place on parchment lined baking sheet.

Cut a square in the center of each piece of pastry, leaving a ½” border around the edges. Prick the center several times with a fork.

Mix egg with water. Brush on pastry. Sprinkle edges with sugar.

Bake for 12 minutes or until pastry is puffed and golden.

Remove from oven and set aside to cool- 10 minutes.

In a medium bowl mix heavy cream with 1 tablespoon maple syrup and vanilla. Beat until peaks form.

In another bowl combine lemon zest, mascarpone cheese, and remaining syrup.

Fold whipped cream into the mascarpone and mix until evenly blended.

Gently push down the center of the pastries and top with cream.

Drizzle syrup over pastries. Add raspberries to the top. Garnish with lemon zest.

Guest User

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