Today I have something very berry for you! Little tartlets with a mascarpone filling, a layer of wild berries and a delicious creamy and sweet meringue topping. If you’re nor drooling by now, I don’t know what went wrong… ;P I am definitely craving for one of these Wild Berry Mascarpone Meringue Tartlets right now – but I have had several of those already, so I know what kind of deliciousness is coming up ;)
I think these little berry fellas deserve the hashtag #foodporn! The look fantastic (at least in my opinion) and the flavors are awesome! When I made them for the first time I almost started to cry when I took my first bite….. well not really, but still a f****ing awesome delicious experience! :P
The combination is great – mascarpone with a hint of vanilla, the berries on top – sweet and sour at the same time – and on top of that the meringue which is creamy sweet delicious….mmmmmm! The browned tips of the meringue are just for the looks – they are not needed if you don’t have a kitchen torch ;)
I should stop before I really start drooling on my shirt. The recipe is my contribution for Ina’s summer blogevent called “Beerenstark”. It is all about berries and summer and delicious recipes. I love berries in every way – rasp, blue, straw or cran – all awesome! ;) So it was pretty easy to come up with a nice recipe for that event – this recipe here ;) Take a look at Ina’s website (klick on the banner to get there) – you will find a lot more delicious recipes from other bloggers!
Maybe a last word regarding the tartlets – let’s skip talking about the awesome flavors and talk about technical stuff :P You can make the dough couple days in advance and store it in the fridge, so you don’t have to do everything on the day you want to serve them. I made 5 tartlets with the recipe – cause I only had 5 tartlet tins ;) You can see on the pictures that the dough is quite thick, so it should be no big deal to get 6 tartlets out of the amount of dough.
You might want to increase the amount of the mascarpone a bit as well as the amount of berries – the rest can stay the same. The meringue is more than enough for 5 or 6 tartlets – if you have leftovers, make little meringues for decorations or as a snack – all you have to do is pipe them on a sheet of baking parchment and dry them in the oven at 160°F for 1-2 hours.
INGREDIENTS / ZUTATEN
(5 tartlets)
For the dough:
1 3/4 cup (230g) all-purpose flour
1/4 cup (50g) sugar
pinch of salt
1/2 cup (120g) cold butter
2-3 tbsp. ice water
For the filling:
8.8 oz. (250g) mascarpone
1 large egg
1/4 cup (50g) sugar
1/4 cup (60g) heavy cream
1 tsp. vanilla paste
1 tsp. cornstarch
For the berry topping:
10.6 oz. (300g) mixed berries, fresh or frozen
3/4 cup (180ml) cherry juice
1.2 oz. (35g) sago pearls
1/4 cup (50g) sugar
For the meringue:
1.7 fl.oz. (50ml) water
1 cup (200g) sugar
2 egg whites
1 pinch of salt
(5 Tartelettes)
Für den Teig:
230g Mehl (Type 405)
50g Zucker
Prise Salz
120g kalte Butter
2-3 EL Eiswasser
Für die Füllung:
250g Mascarpone
1 Ei (L)
50g Zucker
60g Sahne
1 TL Vanillepaste
1 TL Speisestärke
Für das Beerentopping:
300g gemischte Beeren (frisch oder gefroren)
180ml Kirschsaft
35g Perlsago
50g Zucker
Für das Baiser:
50ml Wasser
200g Zucker
2 Eiweiß
1 Prise Salz
DIRECTIONS / ZUBEREITUNG
1. Mix the flour, sugar, and salt in a large bowl until combined. Add the cold butter into small pieces and toss in the flour mixture. Use a pastry cutter and cut the butter into pea-size pieces. Add one tablespoon of water after another and knead until the dough starts coming together. Form a ball, flatten and wrap in plastic wrap. Place in the fridge for at least 60 minutes.
2. Cut the dough into 5 equal pieces and roll out one piece after another on a floured surface slightly bigger than the tartlet tin. Transfer to tartlet tins* with loose bottoms, press to the bottom and sides to get a nice crust. Remove overlapping dough. Place in the fridge until needed.
3. Preheat the oven to 350°F (180°C). For the filling add the mascarpone, egg, sugar, heavy cream, vanilla paste, and cornstarch to a bowl and mix until well combined. Divide the filling between the prepared crusts and bake in the oven for about 24-26 minutes. Take out of the oven and let cool down on a wire rack.
4. While the tartlets are cooling down, prepare the berry topping. Wash the berries and let them dry. If you are using frozen berries, let them defrost.
5. Add the cherry juice, sago pearls, and sugar to a small saucepan and bring to a boil. Reduce the heat to low, cover with a lid and let simmer for 20-30 minutes. The mixture is good if the pearls are completely dissolved. Keep an eye on the mixture and stir from time to time, cause the pearls tend to stick to the bottom of the pan. When the mixture is thickened, remove from the heat, add the berries and gently mix until all berries are covered. Let sit for some time, then spread on top of the baked tartlets. Place in the fridge for at least 30 minutes.
6. For the meringue add the water and 3/4 of the sugar (150g) to a small saucepan and bring to a boil – the sugar should dissolve completely. Take from the heat and let cool down a bit. Add the egg whites and the pinch of salt to a large bowl and beat on high speed until it gets foamy. Slowly add the remaining sugar (1/4 cup/50g) and continue whisking until stiff peaks form. While the machine is still whisking the egg whites, slowly add the sugar syrup in a steady stream. The meringue should be thick and glossy. Transfer into a piping bag with a star tip and pipe small dollops on top of the tartlets. Brown the tips with a kitchen torch and serve.
1. Für den Teig das Mehl mit Zucker und Salz in einer großen Schüssel vermischen. Die kalte Butter in kleinen Stücken zugeben und in der Mehlmischung schwenken, bis alles damit bedeckt ist. Die Butter mit einem Teigmischer oder Messer in erbsengroße Stücke schneiden/teilen und dann das Eiswasser Löffelweise zugeben und alles mit den Fingern verkneten. Sobald sich der Teig zu einer Kugel formen lässt, ist er fertig – nicht zu viel Wasser zugeben! Die Kugel etwas flachdrücken, in Klarsichtfolie einschlagen und für mindestens 60 Minuten in den Kühlschrank legen.
2. Den Teig in 5 gleichgroße Stücke teilen und jedes Stück auf einer bemehlten Fläche etwas größer als die Tarteletteformen* (mit Hebeboden) ausrollen. Den Teig in die Formen legen und am Boden und den Seiten festdrücken – überstehenden Teig abschneiden. Bis zur weiteren Verwendung in den Kühlschrank stellen.
3. Den Ofen auf 180°C (350°F) Ober-/Unterhitze vorheizen. Für die Füllung den Mascarpone mit dem Ei, Zucker, Sahne, Vanillepaste und der Speisestärke zu einer glatten Masse verrühren. Die Füllung auf die vorbereiteten Tartlettformen aufteilen und dann im Ofen für etwa 24-26 Minuten backen. Herausnehmen und auf einem Kuchengitter abkühlen lassen.
4. Während die Tartletts abkühlen, kann das Beerentopping vorbereitet werden. Die Beeren waschen und abtropfen lassen. Wer gefrorerene Beeren benutzt, sollte die erst einmal auftauen lassen.
5. Den Kirschsaft mit den Sagoperlen und dem Zucker in einen kleinen Topf geben und alles kurz aufkochen lassen. Einen Deckel auf den Topf legen und dann bei minimaler Hitzezufuhr für etwa 20-30 Minuten köcheln lassen. Die Sagoperlen sollten sich komplett aufgelöst haben und die Masse gut angedickt sein. Zwischendurch immer mal wieder umrühren, weil die Stärkeperlen dazu neigen, am Boden festzukleben. Wenn die Masse angedickt und fertig ist, alles vom Herd nehmen und die abgetropften/aufgetauten Früchte zugeben und vorsichtig unterrühren. Die Beerenmasse kurz stehen lassen und dann auf den Tartletts verteilen. Noch einmal für mintestens 30 Minuten in den Kühlschrank stellen.
6. Für das Baiser das Wasser mit 150g (3/4 cup) des Zuckers in einem kleinen Topf vermischen und zum Kochen bringen. Sobald sich der Zucker komplett aufgelöst hat, den Zuckersirup vom Herd nehmen und etwas abkühlen lassen. Das Eiweiß mit der Prise Salz auf höchster Stufe aufschlagen, bis es schaumig wird, dann den restlichen Zucker langsam einriseln lassen und steifschlagen. Während die Maschine weiterläuft den Zuckersirup langsam in einem kontinuierlichen Strahl zugeben und so lange weiter aufschlagen, bis eine feste und glänzende Baisermasse entstanden ist. Die Masse in einen Sprotzbeutel mit Sterntülle einfüllen und kleine Tupfen auf die Tartletts aufspritzen. Mit einem Küchenbrenner die Spitzen anbräunen und dann servieren.
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Here is a version of the recipe you can print easily.
PrintWild Berry Mascarpone Meringue Tartlets
- Prep Time: 80
- Cook Time: 26
- Total Time: 120
- Yield: 5 1x
Ingredients
For the dough
- 1 3/4 cup (230g) all-purpose flour
- 1/4 cup (50g) sugar
- pinch of salt
- 1/2 cup (120g) cold butter
- 2–3 tbsp. ice water
For the filling
- 8.8 oz. (250g) mascarpone
- 1 large egg
- 1/4 cup (50g) sugar
- 1/4 cup (60g) heavy cream
- 1 tsp. vanilla paste
- 1 tsp. cornstarch
For the berry topping
- 10.6 oz. (300g) mixed berries, fresh or frozen
- 3/4 cup (180ml) cherry juice
- 1.2 oz. (35g) sago pearls
- 1/4 cup (50g) sugar
For the meringue
- 1.7 fl.oz. (50ml) water
- 1 cup (200g) sugar
- 2 egg whites
- pinch of salt
Instructions
- Mix the flour, sugar and salt in a large bowl until combined. Add the cold butter in small pieces and toss in the flour mixture. Use a pastry cutter and cut the butter into pea-size pieces. Add one tablespoon water after another and knead until the dough starts coming together. Form a ball, flatten and wrap in plastic wrap. Place in the fridge for at least 60 minutes.
- Cut the dough into 5 equal pieces and roll out one piece after another on a floured surface slightly bigger than the tartlet tin. Transfer to tartlet tins with loose bottoms, press to the bottom and sides to get a nice crust. Remove overlapping dough. Place in the fridge until needed.
- Preheat the oven to 350°F (180°C). For the filling add the mascarpone, egg, sugar, heavy cream, vanilla paste and cornstarch to a bowl and mix until well combined. Divide the filling between the prepared crusts and bake in the oven for 24-26 minutes. Take out of the oven and let cool down on a wire rack.
- While the tartlets are cooling down, prepare the berry topping. Wash the berries and let dry. If you are using frozen berries, let defrost.
- Add the cherry juice, sago pearls and sugar to a small saucepan and bring to a boil. Reduce the heat to low, cover with a lid and let simmer for 20-30 minutes. The mixture is good, if the pearls are completely dissolved. Keep an eye on the mixture and stir from time to time, cause the pearls tend to stick to the bottom of the pan. When the mixture is thickened, remove from the heat, add the berries and gently mix until all berries are covered. Let sit for some time, then spread on top of the baked tartlets. Place in the fridge for at least 30 minutes.
- For the meringue add the water and 3/4 of the sugar (150g) to a small saucepan and bring to a boil – the sugar should dissolve completely. Take from the heat and let cool down a bit. Add the egg whites and the pinch of salt to large bowl and beat on high speed until it gets foamy. Slowly add the remaining sugar (1/4 cup/50g) and continue whisking until stiff peaks form. While the machine is still whisking the egg whites, slowly add the sugar syrup in a steady stream. The meringue should be thick and glossy. Transfer into a piping bag with a star tip and pipe small dollops on top of the tartlets. Brown the tips with a kitchen torch and serve.
Notes
- Enjoy baking!
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These look gorgeous! The piping of the meringue is so beautiful, I absolutely love these.