Ginger Tartlets with an Orange Scented Mascarpone Recipe | Legendairy

Ginger Tartlets with an Orange Scented Mascarpone


4
Medium
25 MINS
10 MINS

Guests with love these individual tarts with their crunchy biscuit base, creamy mascarpone centre and fresh raspberries on top.

INGREDIENTS

  • 200g ginger spice biscuits
  • 50g blanched almonds
  • 100g butter, melted
  • 250g mascarpone cheese
  • 1/2 cup cream
  • 1/4 cup icing sugar
  • 1 tablespoon freshly squeezed orange juice
  • 1 teaspoon finely grated orange rind
  • raspberries or blueberries, to serve

METHOD

  1. Process biscuits and almonds in a food processor until coarse crumbs are formed. Remove to a bowl and stir in the butter until well combined. Press mixture into 4 x 8cm loose bottomed tart pans. Place onto an oven tray and bake at 180ºC for 10 minutes. Allow to cool slightly, then remove from pans and cool completely.
  2. Combine the mascarpone, cream, icing sugar, orange juice and rind in a large bowl. Gently whisk until smooth.
  3. Spoon the mascarpone mixture between tart cases and top with fresh raspberries or blueberries to serve.
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