Individual Raspberry Mascarpone Tarts (Gluten-Free)

Ingredients

• 2 cups (240g) fresh raspberries, rinsed and patted dry
• 1/3 cup (113g) red currant jelly or seedless raspberry jam
• Powdered sugar
• Fresh mint sprigs
• 1 cup (8 oz; 227g) mascarpone cheese
• 1 tsp vanilla paste or pure extract
• 2 to 3 tbsp powdered sugar, to taste
• 1 tsp very cold heavy cream, only if needed
• 1-1/2 cups (126g) almond meal or ground almonds
• 1/3 cup (67g) granulated sugar
• Pinch kosher salt
• 4 tbsp (1/2 stick; 1/4 cup; 57g) butter, melted

Instructions

1. 1

   Preheat the oven to 350°F (177°C). Set 4...: Preheat the oven to 350°F (177°C). Set 4 (4-inch; 10-1/2cm) tart pans with removable bottoms on a baking sheet lined with a Silpat or parchment paper (for traction).

2. 2

   Make the Crust: In a food processor, pulse...: Make the Crust: In a food processor, pulse the almonds with the sugar until finely ground. Add the butter; pulse until the mixture resembles moist sand. If you are using almond meal, you can do this with a fork in a bowl.

3. 3

   Press the dough into the sides and bottoms...: Press the dough into the sides and bottoms of the tart pans Start by filling the sides then press. Place on a baking sheet covered with a Silpat (for traction), poke the bottoms a few times with a fork, and set in the hot oven. Bake for 12 minutes, or until browned around the edges. Remove from the oven and set aside to cool. If the crusts have puffed up during baking, gently press the centers with the back of a fork to settle the crust into the pans while still warm.

4. 4

   Filling: In a medium bowl, mix mascarpone cheese,...: Filling: In a medium bowl, mix mascarpone cheese, vanilla and sugar together gently with a spatula. Taste and add more sugar if desired. The more you mix it, the softer it gets, but it will firm up again when it rests and chills. You want it smooth and silky, soft enough to scoop dollops into the shells. If it is too thick, add 1 tsp cream, mixing gently to blend. Add only enough to make a smooth consistency. Do not over-mix.

5. 5

   Assembly: In a small saucepan over medium-low heat,...: Assembly: In a small saucepan over medium-low heat, melt the jelly (or use a microwave). Spread sweetened cream in cooled tart shells to slightly below the top (leave room for the berries). Arrange cleaned berries over the tarts, pointed end up, snuggling them down into the cream, covering as much of the filling as possible. Brush berries with melted jelly, making sure to completely cover the berries and any exposed filling between them. This helps keep the tarts and berries fresh. Chill in refrigerator for 3 to 4 hours before serving.

6. 6

   To Serve: When you are ready to serve,...: To Serve: When you are ready to serve, hold your hand under the center of the pans and gently ease the sides down. Carefully slide the tarts off their bases and onto serving plates. Dust each tart with a little powdered sugar if desired, tuck a sprig of mint alongside and serve chilled.