Tartlets filled with Mascarpone and red fruits

Ingredients

Shortcrust pastry tartlets

200g flour

50g almond flour

125g butter

5g salt

60g egg

30ml of water if necessary

8g powdered sugar

Compota

150g strawberries

75g blueberries

100g of currants

30g sugar

12g balsamic vinegar

Creamy mascarpone and white chocolate cream

150gr cream

180g of Quescrem mascarpone cheese

150g white chocolate

Decoration

Raspberries

Preparation

Tartlets

Mix the dry ingredients and add the diced butter to form a sand, add the egg and water if necessary and mix again without kneading. Reserve in the refrigerator 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.