Express Wimbledon-style berries and mascarpone tartlets
Quick, the game is starting soon! First, make the tartlet shells. Use my darling's Pierre Hermé's recipe or for a quick fix a pre-made shortcrust pastry. Then, whip a somptiously rich vanilla and mascarpone Chantilly, spoon it into the shells and hide it with a pile of berries. Pfew, just in time. Now time to watch cute Andy in action as we splurge on those little marvels, a glass of bubbly within reach. Sorry guys, girlie time.

Express Wimbledon-style berries and mascarpone tartlets

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Recipe by: Anne-Laure at Tasty Diaries
Busy:20 min, Total prep time: 35 min
Serves: makes 6-10 tartlets, depending on their size 
If making the pastry yourself, scroll down to find Pierre Hermé's fabulous recipe.

Roll the pastry out on a lightly floured work surface into a 1-2 mm thick round. Cut out pastry circles slightly larger than the size of the cavities of your tartlet tray, using as a cut out a suitably sized bowl placed up side down on the pastry. Press the trimming together into a ball and roll it out again for more cut outs.

Butter the cavities of the tray (this step is not needed if using a silicon tray) and place the pastry circles inside each cavity. Pierce holes into the pastry with the help of small fork and bake for about 10-12 minutes, until the pastry is lightly browned. Take out of the oven and let cool.

Place the cream and mascarpone in the freezer 15 minutes before using. Very cold cream is a key to a successful Chantilly - check out my tips here, which also apply for this mascarpone version. Mix both creams together into a bowl and whisk until the cream starts to thicken. Add the vanilla extract and sugar in small batches and stop as soon as the whisk leaves defined marks into the cream.

Unmould the pastry shells and fill them with whipped cream. Cover them with berries and reserve on a serving tray. Store in the fridge until time of serving.

Pierre Hermés shortcrust pastry recipe (2 hours before using)

Crack the egg into a small bowl; slice open the half vanilla pod and scrape the beans into a teaspoon. Reserve.

Chop the butter into small chunks, toss them into a large mixing bow and beat them with a spatula to soften. Add in succession the icing sugar, almonds, salt, vanilla beans, egg and flour, stirring well after adding each ingredient.

Shape the dough into a ball with your hands, wrap it in cling film and chill for 2 hours in the fridge before using.

If making the pastry yourself, scroll down to find Pierre Hermé’s fabulous recipe.

Roll the pastry out on a lightly floured work surface into a 1-2 mm thick round. Cut out pastry circles slightly larger than the size of the cavities of your tartlet tray, using as a cut out a suitably sized bowl placed up side down on the pastry. Press the trimming together into a ball and roll it out again for more cut outs.

Butter the cavities of the tray (this step is not needed if using a silicon tray) and place the pastry circles inside each cavity. Pierce holes into the pastry with the help of small fork and bake for about 10-12 minutes, until the pastry is lightly browned. Take out of the oven and let cool.

Place the cream and mascarpone in the freezer 15 minutes before using. Very cold cream is a key to a successful Chantilly – check out my tips here, which also apply for this mascarpone version. Mix both creams together into a bowl and whisk until the cream starts to thicken. Add the vanilla extract and sugar in small batches and stop as soon as the whisk leaves defined marks into the cream.

Unmould the pastry shells and fill them with whipped cream. Cover them with berries and reserve on a serving tray. Store in the fridge until time of serving.

Pierre Hermés shortcrust pastry recipe (2 hours before using)

Crack the egg into a small bowl; slice open the half vanilla pod and scrape the beans into a teaspoon. Reserve.

Chop the butter into small chunks, toss them into a large mixing bow and beat them with a spatula to soften. Add in succession the icing sugar, almonds, salt, vanilla beans, egg and flour, stirring well after adding each ingredient.

Shape the dough into a ball with your hands, wrap it in cling film and chill for 2 hours in the fridge before using.

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If you have 3 more minutes, give the tarts a sexy glossy finish: In a small bowl, mix 1 tablespoon smooth raspberry jam (or similar) with a teaspoon of water and heat for 20 seconds in your microwave. Mix well and gently brush the mixture over the berries; Let cool.
Ingredients

450g shortcrust pastry
200 mL mascarpone cream
200 mL single cream
3 tablespoons icing sugar
2 teaspoons natural vanilla extract (choose one containing vanilla beans)
600g mixed berries: strawberries, bluberries, raspberries

If making the shortcrust pastry:
210 g flour
85 g icing sugar
1 egg
1/2 vanilla pod or 1 teaspoon vanilla extract
125 g butter at room temperature
25 g ground almond
1/2 teaspoon salt

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