Tuesday, November 26, 2013

Linda's Cherry Cream Tarts





I knew I wanted to make mini tarts using mini phyllo shells.
I purchased ingredients for a recipe, but it was a little "tropical" and just didn't suit me for a
Christmas themed tea. 
No fresh cranberries, candied red and green fruit or peppermint candy canes
were available in August in our local grocery stores.
So I used what I had on hand to make my original "Cherry Cream Tarts."
 
Linda's Cherry Cream Tarts
8 oz. Mascarpone
1 cup heavy whipping cream
1 tsp. vanilla extract
2 Tbsp. granulated sugar (or to taste)
Cherry preserves
Mix everything but the cherry preserves to a thick whipped cream consistency.   
Blend in cherry preserves to reach the "red" color and cherry flavor you desire.
Chill for 20 minutes or more, and spoon into mini phyllo shells. 
 
There are actually two recipes here. 
The Mascarpone, whipping cream, vanilla and sugar mixture
is my recipe for  Mock Clotted Cream.  
I made that and added the Cherry preserves because I wanted a "red" color on the dessert plate.
I did not use fresh strawberries or raspberries in the menu
because they are not typically served in December.

Link to the November issue of
Kentucky Living Magazine

 

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