Ingredients
Shortcrust pastry tartlets
Compota
Creamy mascarpone and white chocolate cream
Decoration
Preparation
Tartlets
Mix the dry ingredients and add the diced butter until it forms a sand, add the egg and water if necessary and mix again without kneading.
Refrigerate for a couple of hours.
Stretch the dough and line the molds. Prick the dough and weigh it down using dried beans. Bake at 180ºC for 10 minutes, remove the weight and finish cooking for another 10 minutes.
Fruit compote
Chop the strawberries and cook all the fruit in a pot with the sugar and half of the vinegar, cook for a few minutes but leaving the fruit whole, add the rest of the vinegar and cook for another minute, remove.
Creamy mascarpone and white chocolate cream
Heat the cream and mix with the chocolate until melted, add the Quescrem mascarpone cheese, mix until smooth and allow to cool. Once cold, whip with a whisk and place in a piping bag.
Presentation
Fill the tartlets with the fruit, put dots of mascarpone cream inside the tartlet and add raspberries all around.
