Here is a great healthy summer dessert, italian mini fruit tarts! ♥
Ingredients
.jpg)
.jpg)
Preparation
1. Melt the chocolate over very low heat in a small saucepan OR melt it slowly using a hot water bath.
2. Using a kitchen brush, paint the melted chocolate into the inside of the biscuit cups to create a thin chocolate layer. This step is actually very important because when the chocolate hardens, it will create a wall between the biscuit and cream filling. If you omit this step, your biscuit might end up soggy… PLUS it tastes absolutely A-MAZING with this chocolate layer. It makes all the difference and is definitely worth it!
3. Then let the chocolate covered biscuit cups chillax in the fridge for around 15 minutes, or until the chocolate is solid.
4. For the filling: Using a stand mixer with a whisk attachment, mix (low speed) together the Mascarpone, greek yogurt Vanilla sugar, sugar, bourbon vanilla and rum and lemon zest. Scrape down the sides and make sure everything gets mixed well. This will take about 4 minutes.
5. Take the biscuit cups out of the fridge now and using a spoon, scoop a dollop of blueberry cream into each of the cups. Fill them up to around 7/8 … Now pop them back into the fridge for another 15 minute chilling session. This will make the cream slightly firmer and it will be easier to top them with the fruits later!
6. Meanwhile, chop up some delicious seasonal fruits like kiwis, berries etc.
7. Don’t top the tarts with the fruits HOURS before serving… Either serve the chopped fruits seperately so that each of your guests can top their own little tart with the fruits of their choice, OR top the tarts right before serving enjoy! ♥
Ingredients
- 12 ready made mini tart biscuit cups (can be found in a local supermarket)
- 2 1/2 Tbsp dark chocolate ( I use sugar free Hershey's bars)
- 1 cup 1/2 Mascarpone (or any other cream cheese)
- 1 cup 1/2 natural greek yogurt chilled in the fridge for 2 hours over a cloth in a sieve to let the excess liquid drip out and make the yogurt THICK
- 2 Tbsp rum (or cognac)
- 1 Tbsp vanilla sugar
- 1 Tbsp Splenda sugar
- 1 Tbsp bourbon vanilla
- 1/2 tsp lemon zest
- 2 Tbsp frozen blueberries (optional)
- Nectarine
- Kiwi
- Strawberry
- Blueberry
- ANY fruit of your choice cut into small pieces will do the job
.jpg)
.jpg)
Preparation
1. Melt the chocolate over very low heat in a small saucepan OR melt it slowly using a hot water bath.
2. Using a kitchen brush, paint the melted chocolate into the inside of the biscuit cups to create a thin chocolate layer. This step is actually very important because when the chocolate hardens, it will create a wall between the biscuit and cream filling. If you omit this step, your biscuit might end up soggy… PLUS it tastes absolutely A-MAZING with this chocolate layer. It makes all the difference and is definitely worth it!
3. Then let the chocolate covered biscuit cups chillax in the fridge for around 15 minutes, or until the chocolate is solid.
4. For the filling: Using a stand mixer with a whisk attachment, mix (low speed) together the Mascarpone, greek yogurt Vanilla sugar, sugar, bourbon vanilla and rum and lemon zest. Scrape down the sides and make sure everything gets mixed well. This will take about 4 minutes.
5. Take the biscuit cups out of the fridge now and using a spoon, scoop a dollop of blueberry cream into each of the cups. Fill them up to around 7/8 … Now pop them back into the fridge for another 15 minute chilling session. This will make the cream slightly firmer and it will be easier to top them with the fruits later!
6. Meanwhile, chop up some delicious seasonal fruits like kiwis, berries etc.
7. Don’t top the tarts with the fruits HOURS before serving… Either serve the chopped fruits seperately so that each of your guests can top their own little tart with the fruits of their choice, OR top the tarts right before serving enjoy! ♥
No comments:
Post a Comment