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Saturday, April 30, 2011

Grand marnier berry tarts with mascarpone cream ~

Enjoy a nightcap of mascarpone and ricotta tarts topped with drunken berries.

Preparation Time

60 - 70 minutes

Cooking Time

20 minutes




  • 450g frozen mixed berries
  • 80ml (1/3 cup) Grand Marnier
  • 1-2 tbs caster sugar
  • Melted butter, to grease
  • 225g (1 1/2 cups) plain flour
  • 2 tbs icing sugar
  • 100g butter, chopped
  • 1 egg yolk
  • 1-2 tbs iced water
  • 2 x 250g ctns mascarpone
  • 125g (1/2 cup) smooth ricotta
  • 2 tbs icing sugar, extra
  • 1 1/2 tbs Grand Marnier, extra 


  1. Combine the berries, Grand Marnier and caster sugar in a bowl. Set aside for 30 minutes to macerate and thaw.
  2. Meanwhile, preheat oven to 180ºC. Brush six 3cm-deep, 8cm fluted tart tins with melted butter. Process the flour, icing sugar and butter in a food processor until the mixture resembles fine breadcrumbs. Add the egg yolk and water, and process until the mixture just comes together. Turn onto a clean work surface and knead gently until just smooth. Divide the pastry into 6 portions. Roll out each portion on a lightly floured surface until 5mm thick. Line the prepared tins with the pastry and trim any excess pastry.
  3. Place tarts on a baking tray and place in the fridge for 10 minutes to chill. Cover the pastry with non-stick baking paper and fill with pastry weights or rice. Bake for 10 minutes. Remove paper and pastry weights or rice. Bake for a further 5-10 minutes or until lightly browned and cooked through. Set aside to cool.
  4. Place mascarpone, ricotta, extra icing sugar and extra Grand Marnier in a bowl. Gently fold until just combined. Divide the mixture among pastry cases. Top with berry mixture.

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