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Beautiful berry tarts




Source of Recipe


First published in Chatelaine's 01/2002 issue


List of Ingredients




255-g pkg store-bought frozen tart shells or 9-inch (23-cm) store-bought frozen pie shell or home-made pastry (see tip)
2 cups (500 mL) cold mascarpone cheese
1/4 cup (50 mL) granulated sugar
3 tbsp (45 mL) Grand Marnier or amaretto liqueur
2 cups (500 mL) sliced strawberries or whole raspberries or a mix



Recipe



1. To bake frozen tart shells, preheat oven to 375F (190C). Remove shells from freezer and thaw at room temperature 5 to 10 minutes. Separate shells and place on a baking sheet. Bake until golden, from 12 to 15 minutes. Remove from oven and cool completely on a rack. To bake a frozen pie shell, preheat oven to 400F (200C). Remove shell from freezer and let thaw 10 minutes, then prick bottom and sides of shell with a fork. Bake on bottom rack of 400F (200C) oven until golden, from 8 to 10 minutes. Remove from oven and cool completely on a rack.

2. Meanwhile, place mascarpone, sugar, 2 tablespoons (30 mL) Grand Marnier and 1/4 cup (50 mL) berries in a food processor fitted with a metal blade. Whirl until mixture is smooth and has an easy-spreading consistency, scraping down sides as needed with a spatula, from 1 to 2 minutes. Taste and add more sugar, if needed.

3. Fill each cooled tart shell with about 2 tablespoons (30 mL) cheese mixture and smooth surface. Or scrape cheese mixture into cooled pie shell and smooth surface. Toss remaining berries with 1 tablespoon (15 mL) Grand Marnier and a generous pinch of granulated sugar. Arrange on top of tarts or pie. Refrigerate at least 30 minutes or up to 4 hours. If making ahead, add berries just before serving. Serve tarts as is or cut pie into wedges. Garnish with fresh mint, if you like.