Mini Mascarpone Fruit Tarts
Ingredients ~
8 frozen puff pastry shells
1 8-oz container of mascarpone cheese
1/3 cup heavy cream
1/4 cup sugar
1 tablespoon triple sec
Fresh raspberries
1 kiwi, peeled and sliced
Preparation ~
Prepare the frozen puff pastry shells according to the package directions. After they have baked, set them aside to cool on a wire rack.
In a medium bowl, beat the mascarpone, cream, sugar and triple sec until smooth. Fill each cooled pastry shell with the mascarpone mixture - you can use a pastry bag or a spoon.
To top the pastry shells, take a kiwi slice and cut it into quarters. Arrange the pieces in a pinwheel pattern and place a fresh raspberry in the center.
Garnish with fresh mint and serve immediately or chill slightly in the refrigerator.
Makes 8
