12835 Preston Road #302, Dallas Texas 75230           972-789-9610 

Store Hours M-F  11:00am-6:00pm   Sat 10:00am-5:00pm    Sun Closed

 

Mini Strawberry Mascarpone Tarts

Ingredients:

1 Package Refrigerated Pie Crusts (or make your own!)
1/2 Cup Sugar
1 Pint Strawberries, hulled and sliced
8 Ounces Marscapone Cheese
1/4 Cup INFUSED Dark Chocolate Dark Balsamic Vinegar
1/4 Cup INFUSED Strawberry Dark Balsamic Vinegar

 

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.




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