So this week was supposed to be a Daring Baker's post as well as my regular Sunday post, but my auto posting didn't work, naturally, so I'm posting both today.

These mini tarts that I have this week were a bit of an unexpected challenge. They seemed super simple, and everything was going great, until I realized that the oven wasn't at the right temp, and then the crusts just wouldn't cook. I took them out at least four times until I was finally satisfied with the lumpy mess of coconut. Although, this recipe really opened up my eyes to a new ingredient: mascarpone. It made the best whipped cream I have ever had, and it made for an amazing tart.

This recipe also calls for vanilla bean, and it happens to be very expensive for what you get (about $10 for two). I recommend using vanilla paste such as Nielsen Massey Vanilla Paste as you can get much more vanilla for your budget. You can also always use vanilla extract, however, you lose flavor.

Macaroon Tartlete with Vanilla Mascarpone Filling and Raspberry Coulis

Makes 6 mini tarts
From: Eat Out

Raspberry Coulis

Adapted from: Martha Stewart Living
6 oz raspberries
1/4 cup sugar
3 Tbs water

For the Coulis:
Combine berries, sugar, and water in a small saucepan. Bring to a boil over medium-high heat, stirring occasionally. Once it begins to boil turn down the heat and reduce for 7 minutes stirring often. If by now the mixture isn't smooth, use a blender to get a puree, otherwise, just pass through a fine mesh colander into a bowl to separate the seeds and other solids. Cover with plastic wrap and chill until needed.


1¾ cups desiccated coconut
½ cup caster sugar*
2 egg whites
1 cup mascarpone cream
1 cup fresh cream
¼ cup granulated sugar

1 vanilla pod split open and seeds scraped out, or 1 Tbs vanilla paste, or 1 Tbs Vanilla extract
Grated zest of one lemon
½ cup raspberry coulis
fresh raspberries for garnish

For the tartlet casings:
Preheat the oven to 150ÂșC. Grease 6 small, fluted tart tins (be sure to cover the whole tin, as I had issues getting them out). Combine the coconut, sugar and egg whites in a bowl. Divide and press the mixture into the tins and bake for 30 minutes or until golden. Leave to cool.

For the filling:
Use an electric beater to whip the mascarpone, fresh cream and sugar in a mixing bowl until it starts to thicken and look glossy and smooth. Carefully fold in the vanilla seeds and lemon zest. Fill the cooled macaroon casings halfway with the cream mixture and drizzle over some of the coulis. Cover with some more of the cream and finish off with fresh berries. Dust with icing sugar and serve.

*To make caster sugar, place regular sugar in a coffee grinder and pulse a few times.

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