Mini Strawberry Mascarpone Tarts

Ingredients:

Directions:

Preheat oven to 400 degrees F.

Toss strawberries in a small bowl with INFUSED Dark Chocolate Dark Balsamic Vinegar and INFUSED Strawberry Dark Balsamic Vinegar. Place in baking dish and roast for 15 minutes. Let cool.

Line a baking sheet with parchment paper. Add 1/4 cup of the sugar to the dough and roll out onto surface into a flat disk about 1/2″ thick. Sprinkle remaining 1/4 cup of the sugar evenly over the top of the dough and press it a few times to adhere. Roll the dough to a 1/8″ thickness, turning and flipping to incorporate sugar and to keep it from sticking to surface.

With a 3″ round cutter, cut out 12 dough rounds and arrange them on the lined baking sheet. Bake until crisp and golden, about 20 minutes. Remove from oven and allow to cool on the pan.

To assemble the tarts, spread about 2 teaspoons marscapone on each crisp dough round. Using a spoon to drain liquid, put approximately 1 tablespoon of diced strawberries on top of each “frosted” crisp. Drizzle a little INFUSED Dark Chocolate Dark Balsamic Vinegar over the strawberries. Serve immediately and enjoy!

Adapted from a recipe on The Olive Tap.