Vanilla pastry cups with mascarpone
These beautiful pastry cups, adorned with cream and fresh blueberries, make for a sensational teatime treat.
| Recipe By: | TASTE |
| Serves: | 6 |
| Cooking Time: | 15 minutes |
| Cook's Tips: | Pair with hazelnut and dark chocolate. |
| Prep Time: | 1 hour |
Ingredients
- 250 g flour, plus extra for dusting
- 350 g Castor sugar
- 3 Tbsp butter, plus extra, melted, for the tart base
- 1 vanilla pod, split and seeds scraped out
- 4 free-range egg yolks
- mascarpone, for serving
- 2x125 g punnets blueberries, halved
- icing sugar, for dusting
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Cooking Instructions
- Preheat the oven to 180°C. Sift the flour onto a clean, dry work surface, then make a well in the flour and add the caster sugar, pushing it to the sides of the well.
- Add the chopped butter, vanilla seeds and the egg yolks to the middle of the well and, using your fingertips, gently bring the mixture together to form a smooth dough. Knead until just combined, then wrap in clingwrap and chill for 30 minutes.
- Roll out to a thickness of 3 mm, then cut into portions large enough to line the moulds of a greased muffin tray. Bake blind for 10 minutes. Remove the baking beans and bake for a further 5 minutes, or until golden. Allow to cool slightly before removing from the tray.
- To serve, spoon a generous dollop of mascarpone into each pastry cup and top with a few blueberries before dusting liberally with icing sugar.
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