Puff Pastry Dessert Rounds with Lemon Mascarpone & Fresh Berries Recipe Recipe
Puff Pastry Dessert Tarts with Lemon Mascarpone & Fresh Berries Recipe
With the Memorial Day long weekend and summer barbecuing season just around the corner, I knew it was time to come up with a quick and easy dessert that won’t leave you chained to the stove while your guests are frolicking in the backyard and drinking your watermelon mojitos. “Quick and easy” are not the only redeeming characteristics of this puff pastry dessert. It also highlights the fresh flavors of lemon and berries. And they’re so darn pretty that your friends will think you slaved for hours…and then they’ll pour you a double mojito to reward your long and enduring effort. Not too shabby.
Simply cut six circles out of a puff pastry sheet and pop them in the oven. About 10 minutes later, the pastry circles will be light and flaky, with a golden brown sheen. Spoon some mascarpone cheese, lemon curd and milk into a bowl and whip them together until you have a light and creamy mixture to spread over the flaky circles. Top with some fresh berries, and these pretty desserts are ready to serve.
The recipe:
The rest:
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
On a lightly floured surface lightly roll out puff pastry. Using a 3 3/4-inch round biscuit cutter, or the rim of a glass or bowl, cut out 6 circles from the puff pastry. Lay the circles on the prepared baking sheet.
Lightly brush the tops of the puff pastry with egg.
Bake until puffed and light golden brown, about 10 minutes. As soon as the puff pastry is removed from the oven, lightly press it down with the back of a spatula so that the surface of each round is flat.
Lift the puff pastry pieces from the baking sheets and let cool on wire racks.
Lemon Mascarpone:
Into a medium bowl, combine the mascarpone cheese, lemon curd and milk.
Using a hand mixer, beat until the ingredients are combined and the mixture is smooth.
Assembly:
Spread a heaping tablespoon of the lemon mascarpone on each puff pastry round. Divide the berries evenly between the rounds.
Garnish with some lemon zest. Serve.
Other recipes for Memorial weekend:
- Cookin’ Canuck’s Blueberry Swirl Ice Cream Pie with Hazelnut Crust
- Cookin’ Canuck’s Blackberry & Strawberry Crisp with Gingersnap Crumble
- Evil Shenanigans’ Dark Chocolate Chip Pavlova with Strawberry Whipped Cream
- She Wears Many Hats’ Strawberry Tart
- Two Peas and Their Pod’s Mini Fruit Pizzas
- Puff Pastry Dessert Rounds with Lemon Mascarpone & Fresh Berries
- From the kitchen of Cookin Canuck. www.cookincanuck.com
- Ingredients
- Lemon Mascarpone:
- 4 oz. mascarpone cheese, room temperature
- 2 tbsp milk
- 1/4 cup lemon curd (homemade or from a jar)
- The rest:
- 1 sheet purchased puff pastry, defrosted
- 1 egg, whisked
- 1/2 cups sliced fresh strawberries
- 1/2 cup fresh blackberries
- Lemon zest, for garnish
Instructions
Lemon Mascarpone:
Into a medium bowl, combine the mascarpone cheese, lemon curd and milk.
Using a hand mixer, beat until the ingredients are combined and the mixture is smooth.
The rest:
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
On a lightly floured surface lightly roll out puff pastry. Using a 3 3/4-inch round biscuit cutter, or the rim of a glass or bowl, cut out 6 circles from the puff pastry. Lay the circles on the prepared baking sheet.
Lightly brush the tops of the puff pastry with egg.
Bake until puffed and light golden brown, about 10 minutes. As soon as the puff pastry is removed from the oven, lightly press it down with the back of a spatula so that the surface of each round is flat.
Lift the puff pastry pieces from the baking sheets and let cool on wire racks.
Assembly:
Spread a heaping tablespoon of the lemon mascarpone on each puff pastry round.
Divide the berries evenly between the rounds.
Garnish with some lemon zest. Serve.
2.0
blackberry,
Dessert,
lemon,
lemon curd,
mascarpone,
puff pastry,
recipe,
strawberry,
tart