"One surefire way to appeal to a crowd is to serve a classic dessert with a fresh twist. These stunning tarts combine the flavours of two standby recipes: cherry pie and tiramisu. The mascarpone topping imparts a rich creaminess that makes the tarts extra indulgent." — Irene Fong, senior Food specialist
- Prep time 35 minutes
- Total time 3 hours
- Portion size 16 servings
- 3 cups frozen pitted sour cherries
- 1/3 cup granulated sugar
- 2 teaspoons grated lemon zest
- 2 teaspoons lemon juice
- 1/2 cup dried cherries
- 2 tablespoons crème de cassis (optional)
- 3 tablespoons cornstarch
- 2 sheet (450 g pkg) puff pastry thawed
- 1 egg yolk
- 3/4 cups mascarpone cheese
- 1/2 cup icing sugar
- 1 teaspoon vanilla
- 3/4 cups whipping cream 35%
- 15 g dark chocolate (about 1/2 oz) shaved
MethodIn saucepan, cook sour cherries, granulated sugar, lemon zest, lemon juice and 3 tbsp water over medium heat, stirring frequently, until cherries are tender yet retain their shape, about 8 minutes. Stir in dried cherries and crème de cassis (if using).
Whisk cornstarch with 3 tbsp water until smooth; whisk into cherry mixture. Cook, stirring, until thickened, about 1 minute. Remove from heat. Let cool completely, about 2 hours. (Make-ahead: Cover and refrigerate for up to 2 days; stir in 1 tbsp hot water and let stand at room temperature for 30 minutes before continuing with recipe.)
Meanwhile, on large sheet of parchment paper, unroll 1 sheet of the pastry; fold pastry in half. Roll out into 15- x 6-inch (38 x 15 cm) rectangle. Lifting parchment paper by edges, transfer pastry to large rimless baking sheet. Make diagonal 3/4-inch (2 cm) cut at each corner. Repeat with remaining pastry.
Whisk egg yolk with 1 tsp water; lightly brush some of the egg yolk mixture along edges of pastry. Fold edges over, pressing to adhere. Brush remaining egg yolk mixture all over pastry. Prick centres all over with fork.
Bake, 1 sheet at time, in 400°F (200°C) oven until puffed and golden, 12 to 15 minutes. Let cool slightly on pan; using spatula, gently press centres of pastry to flatten. Let cool completely, about 30 minutes.
Meanwhile, in bowl, beat together mascarpone, icing sugar and vanilla until smooth. In separate bowl, beat cream until stiff peaks form; fold into mascarpone mixture.
Spread mascarpone mixture onto centres of pastry; top with cherry mixture. Sprinkle with chocolate.
Nutritional facts per serving: about
- Fibre 1 g
- Sodium 106 mg
- Sugars 15 g
- Protein 4 g
- Calories 272.0
- Total fat 16 g
- Potassium 72 mg
- Cholesterol 43 mg
- Saturated fat 9 g
- Total carbohydrate 29 g
- Iron 6.0
- Folate 2.0
- Calcium 4.0
- Vitamin A 14.0
- Vitamin C 3.0