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.
Comments
No comments on this recipe.