Pine Nut Butter Tarts with Tre Stelle® Mascarpone Cream
A small decadent bite topped with luscious Mascarpone and Ricotta cream – a memorable dessert - small in size, big on flavour!Prep Time:
20 minutes Ready In:
1 hour or less Serves:
Makes 12 tarts
12 unbaked tart shells 1 cup | 250 mL golden corn syrup 2/3 cup | 150 mL brown sugar 2 eggs, lightly beaten 1/4 cup | 50 mL butter, melted pinch of salt 1 tsp | 5 mL vanilla 2/3 cup | 150 mL pine nuts Additional corn syrup for drizzling and fresh fruit for garnish if desired. Mascarpone Cream 3/4 cup | 175 mL Tre Stelle® Mascarpone 1/4 cup | 50 mL Tre Stelle® Ricotta Cheese 3 tbsp | 45 mL sour cream or vanilla yogurt 1/2 cup | 125 mL confectioners sugar [icing sugar] 1/2 tsp | 2 mL vanilla
Preheat oven to 350ºF (180ºC) In a medium bowl mix together corn syrup, brown sugar, eggs, butter, salt, vanilla and pine nuts. Fill uncooked tart shells two-thirds full with mixture. Bake for 30 minutes. Meanwhile prepare Mascarpone Cream. In a small bowl blend together all ingredients; dollop a teaspoon full onto each tart or serve on the side.