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Discover a delightful dessert that combines the sweetness of strawberries with the creamy richness of mascarpone cheese – Mini Strawberry-Pistachio Mascarpone Tarts. These elegant and flavorful tarts are perfect for any occasion, whether it be a summer gathering, a special celebration, or simply an indulgent treat for yourself. With their stunning presentation and harmonious blend of flavors, they are sure to impress your guests and satisfy your sweet cravings.

Mini Strawberry-Pistachio Mascarpone Tarts

Indulge in the exquisite Mini Strawberry-Pistachio Mascarpone Tarts, a dessert that effortlessly combines the sweetness of strawberries with the creamy richness of mascarpone cheese. Perfect for any occasion, these bite-sized treats offer a delightful blend of flavors and stunning presentation. Follow our simple step-by-step guide to create these elegant tarts that are sure to impress your guests. Enjoy a taste sensation! #DessertRecipes #MiniTarts #StrawberryPistachio #Baking #SweetTreats #Mascarpone
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Ingredients
  

For the Tart Shells:

1 cup all-purpose flour

1/2 cup unsalted butter, softened

1/4 cup powdered sugar

1/4 teaspoon salt

1 large egg yolk

2 tablespoons cold water

For the Mascarpone Filling:

1 cup mascarpone cheese

1/4 cup heavy cream

1/4 cup powdered sugar

1 teaspoon vanilla extract

Zest of 1 lemon

For the Toppings:

1 cup fresh strawberries, hulled and sliced

1/4 cup roasted pistachios, chopped

Fresh mint leaves for garnish (optional)

Honey or maple syrup for drizzling (optional)

Instructions
 

Make the Tart Shells:

    - In a mixing bowl, cream together the softened butter and powdered sugar using a hand mixer until light and fluffy.

      - Add the egg yolk and mix until incorporated. Gradually sift in the flour and salt, mixing until a dough forms.

        - If the dough seems dry, add the cold water one tablespoon at a time until it comes together. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.

          Preheat the Oven:

            - Preheat your oven to 350°F (175°C).

              Bake the Tart Shells:

                - Once chilled, roll out the dough on a floured surface to about 1/8-inch thickness. Cut out circles that fit into your mini tart tins (about 3 inches in diameter).

                  - Press the dough circles into the tart tins and trim any excess. Prick the bottoms with a fork to prevent puffing.

                    - Place the tart shells in the oven and bake for 12-15 minutes, or until golden brown. Allow to cool completely on a wire rack.

                      Prepare the Mascarpone Filling:

                        - In a bowl, combine the mascarpone cheese, heavy cream, powdered sugar, vanilla extract, and lemon zest. Whip until the mixture is smooth and slightly thickened.

                          Assemble the Tarts:

                            - Once the tart shells are completely cool, spoon or pipe the mascarpone filling into each shell, filling them generously.

                              - Top with fresh strawberry slices and a sprinkle of chopped pistachios for a delightful crunch.

                                Serve:

                                  - For an extra touch, drizzle a little honey or maple syrup over the top and garnish with fresh mint leaves if desired.

                                    - Serve chilled or at room temperature.

                                      Prep Time: 30 mins | Total Time: 1 hr 15 mins | Servings: 12 mini tarts