Name: Little Raspberry Thyme Tarts/ Tortine di Lampone
Ingredients: FOR THE CRUST; 1/4 cup each almonds, hazelnuts and walnuts; 1/4 cup whole wheat flour; 1/2 cup all purpose flour; 1/4 cup sugar; Zest one lemon; Pinch salt; 5 tablespoons cold butter in small pieces; FOR THE FILLING; 1 cup Mascarpone cheese, at room temperature; 3 tablespoons honey; 1 teaspoon raspberry extract; 1 tablespoon fresh thyme leaves, minced plus a few small sprigs for garnish; 2 cups fresh raspberries; Confectioners sugar to sprinkle; Ingredients

Ingredients

FOR THE CRUST
1/4 cup each almonds, hazelnuts and walnuts
1/4 cup whole wheat flour
1/2 cup all purpose flour
1/4 cup sugar
Zest one lemon
Pinch salt
5 tablespoons cold butter in small pieces
FOR THE FILLING
1 cup Mascarpone cheese, at room temperature
3 tablespoons honey
1 teaspoon raspberry extract
1 tablespoon fresh thyme leaves, minced plus a few small sprigs for garnish
2 cups fresh raspberries
Confectioners sugar to sprinkle
Ingredients

Directions

Preheat oven to 375°F.
Brush four 3 inch tartlet shells with melted butter and set on a baking sheet. Set aside.
FOR THE CRUST
Place nuts on baking sheet and toast them for about 12 minutes or until they are fragrant. Cool. Transfer nuts to food processor and pulse a couple of times. Add the flours, sugar, zest, salt and butter and process until the dough begins to hold together. Gather up dough and divide and press into bottom and sides of tartlet pans.
Coat squares of foil with olive oil and press onto the top of each tartlet.
Bake them for about 15 minutes or until they just begin to brown. Cool then remove from tart shell and set aside.
FOR THE FILLING
Combine the cheese, honey, extract and thyme leaves until blended. Spread a thin layer into each tart shell then fill in with the berries. Refrigerate for 30 minutes. When ready to serve, dust the tops with confectioners' sugar and add a thyme sprig for garnish.

This recipe was featured on Season 24 - Episode 2425.