Strawberry & Mascarpone Tartlets with Balsamic Glaze & a Hint of Lavender
Yields: 12 tartlets Prep time: 45 minutes Chill time: At least 1 hour Difficulty: Medium
Ingredients:
- For the tart shells:
- 1 1/2 cups all-purpose flour
- 1/2 cup cold unsalted butter, cubed
- 1/4 cup powdered sugar
- 1/4 teaspoon salt
- 1 large egg yolk
- 1-2 tablespoons ice water
- Substitute: Use store-bought mini tart shells or puff pastry cut into squares.
- For the mascarpone filling:
- 8 ounces mascarpone cheese, softened
- 1/4 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon dried lavender buds (optional)
- Substitute: Use whipped cream or Greek yogurt sweetened with honey.
- For the balsamic glaze:
- 1/2 cup balsamic vinegar
- 1 tablespoon honey
- Substitute: Use store-bought balsamic glaze or a reduction of fruit juice with a touch of honey.
- For the topping:
- 1 pound fresh strawberries, hulled and sliced
- Fresh lavender sprigs (optional)
Things to avoid:
- Overworking the dough: This will make the tart shells tough.
- Overfilling the tart shells: The filling will spill over during baking.
- Burning the balsamic glaze: Keep a close eye on it as it reduces.
Instructions:
- Make the tart shells:
- In a large bowl, whisk together flour, powdered sugar, and salt.
- Cut in butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together egg yolk and 1 tablespoon ice water. Add to the flour mixture and stir until just combined. If the dough is too dry, add another tablespoon of ice water.
- Form the dough into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
- Preheat oven to 375°F (190°C).
- On a lightly floured surface, roll out the dough to about 1/8 inch thickness. Cut out circles slightly larger than your tartlet pans.
- Press the dough into the tartlet pans, trimming any excess. Prick the bottom of each shell with a fork.
- Bake for 12-15 minutes, or until lightly golden brown. Let cool completely.
- Make the mascarpone filling:
- In a medium bowl, beat together mascarpone cheese, heavy cream, powdered sugar, vanilla extract, and lavender buds (if using) until smooth and fluffy.
- Make the balsamic glaze:
- In a small saucepan, combine balsamic vinegar and honey. Bring to a boil over medium heat, then reduce heat to low and simmer until reduced by half and thickened, about 10-15 minutes. Let cool slightly.
- Assemble the tartlets:
- Fill each cooled tart shell with the mascarpone filling.
- Top with sliced strawberries.
- Drizzle with balsamic glaze.
- Garnish with fresh lavender sprigs (if using).
- Chill for at least 1 hour before serving.
Tips & Substitutions:
- If you don’t have lavender buds, you can omit them or substitute with a pinch of ground cinnamon or nutmeg.
- For a vegan version, use vegan butter, vegan cream cheese, and agave nectar instead of honey.
- You can also add a layer of fresh raspberries or blueberries to the tartlets for extra flavor and color.
- Serve the tartlets with a scoop of vanilla ice cream or a dollop of whipped cream.
Enjoy this unique and delightful dessert that combines the sweetness of strawberries, the creaminess of mascarpone, and the tangy touch of balsamic glaze, all enhanced by a subtle hint of lavender.
