Hello and thank you for stopping by 🙂 For my first ever post on Bakes & Blooms I have decided on a quick, easy and delicious dessert recipe, inspired by the amazing Jamie Oliver. His raspberry and mascarpone tarts (recipe here) are fresh, summery and mouth-watering; in other words, perfect for this time of year.
I have made a couple of changes to this recipe, the most significant being the substitution of natural yogurt for double cream. I know it has more calories and fat, but I couldn’t help myself; the combination of mascarpone and double cream is divine.
Besides the heavenly taste, you can also expect a super fast preparation time of about 15-20 minutes, as there is no baking or freezing required. I have used ready made tart cases, as they were needed for an anniversary dinner and sometimes there just aren’t enough hours in the day to do everything you’ve planned.
Hopefully you’ll enjoy these and don’t be afraid to go crazy with the berries!
– 6 ready-made sweet tart cases (mine were from Sainsburys)
– 250g mascarpone
– 200ml double cream
– 2 tablespoons icing sugar
– 1 tsp vanilla extract
– 100g good quality dark chocolate that has over 70% cocoa (I have used Green & Blacks)
Place the mascarpone, double cream, sugar and vanilla extract into a bowl and whip until smooth and thick. Leave in the fridge while you melt the chocolate.
Break chocolate into pieces and place into a heatproof bowl. Sit the bowl over a pan of simmering water and stir the chocolate until melted (smooth and glossy). Leave to cool.
Remove the mascarpone mixture from the fridge and separate it evenly between the 6 cups, smoothing the surface with a knife.
After the chocolate has cooled slightly, decorate the tarts as you prefer. I used a spoon to drizzle these little gems with chocolate, then added strawberries and a touch of powdered sugar.