- 2/3 cup confectioners' sugar
- 1/4 cup ground almonds
- 1 7/8 cups sifted all-purpose flour
- 1/2 cup softened unsalted butter
- 1 egg
- 9 ounces mascarpone cheese
- 1/2 cup Greek yogurt
- 4 1/2 tablespoons confectioners' sugar
- 1 vanilla bean, slit lengthwise, seeds scraped
- 1 pound fresh raspberries
- 3/4 cup coarsely chopped unsalted pistachios
- Preheat oven to 350 degrees F (175 degrees C). Grease 6 4-inch tart pans with butter, then dust with flour.
- In a bowl, stir 2/3 cup confectioners' sugar and ground almonds together until well combined. Mix in the flour, then stir in the unsalted butter and egg. Mix a few times until the dough is smooth and pliable, then form into a ball and place into the freezer for about 15 minutes.
- Divide the dough into 6 pieces, then roll each piece out to a circle about 5 inches in diameter. Pat the dough into the prepared tart pans; place parchment paper on top of the dough. Place several tablespoons of dried beans or pie weights into the bottom of each shell.
- Bake the tart shells in the preheated oven until golden brown, about 20 minutes. Set the shells aside in their pans to cool on a rack. Remove and discard paper; save beans or pie weights for other baking use.
- In a bowl, whisk together the mascarpone cheese, yogurt, 4 1/2 tablespoons of confectioners' sugar, and scraped vanilla beans until the mixture is thick and smooth. Spoon about 2 tablespoons of mascarpone filling into each cooled tart shell; arrange raspberries on top of the filling in an attractive low mound. Sprinkle each tart with pistachios. Refrigerate at least 15 minutes before serving.
06/01/2019
recipepes.com
tartelettes de framboises au mascarpone (raspberry tartlets), recipe
PT15M
PT1H
5
455 calories
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