Passionfruit Tarts with Whipped Honey Mascarpone

5 from 1 vote

Passionfruit Tarts with Whipped Honey Mascarpone

Buttery, sweet and incredibly tender, this simple recipe for a sweet tart shell will complement the filling and topping of your choice! In this case, I'm using my beloved Plugrá® Butter that I purchased from my local Safeway as the hero ingredient for my tart base, that is then filled with a whipped honey mascarpone cream and covered in fresh passionfruit for a burst of flavor and brightness!

Prep Time45

Cook Time20

Total Time1 5

Course: Dessert

Cuisine: American

Servings: Mini Tarts & One Whole Tart

Calories: 440kcal

Author: Emily Laurae

Ingredients

MINI TART SHELLS

¾ Cup + 2 Tbsp Unsalted Plugrá® Butter
1 teaspoon Vanilla Paste or vanilla extract
½ teaspoon Salt
1 ¼ Cups Powdered Sugar
½ Cups Almond Flour
¾ Cup All-Purpose Flour
2 Eggs room temperature
2 ¼ Cups Bread Flour

WHIPPED MASCARPONE & PASSIONFRUIT

6 Passionfruit
½ cup Mascarpone Cheese room temperature
3 to 4 cups Powdered Sugar
½ cup Heavy Whipping Cream room temperature
½ teaspoon Vanilla Extract
1 teaspoon Honey
2 Limes zested

US Customary - Metric

Instructions

Mini Tart Shell

In a stand mixer using a paddle attachment, start by mixing sugar, butter, vanilla paste, salt, almond and all-purpose flour, mixing until combined. Take a moment to scrape the mixing bowl
¾ Cup + 2 tablespoon Unsalted Plugrá® Butter, 1 teaspoon Vanilla Paste, ½ teaspoon Salt , 1 ¼ Cups Powdered Sugar , ½ Cups Almond Flour , ¾ Cup All-Purpose Flour
Add room temperature eggs one at a time, mixing between additions
2 Eggs
Add bread flour, making sure to not overmix
2 ¼ Cups Bread Flour
Wrap dough tightly in plastic wrap – then place in the fridge to chill before using for at least one hour.
I tend to make my tart dough ahead of time so I throw it in the fridge until the next day. If using this method, remove your dough from the fridge 30 minutes before you plan to roll it out – you’ll find that it will be MUCH easier to work with!
Once your dough is rolled to the desired thickness, press gently into the bottom of your mini tart pans, poking the bottom of the tart LIBERALLY with a fork, and place in the freezer to chill for 20-30 minutes. This is essential – your tart shells are less likely to shrink while baking if you take the time to freeze your shells.
Preheat oven to 350°F
Line the shell with parchment paper and baking rice/beans/pie weights to further prevent the dough from puffing up
Bake until edges become ever so slightly browned - this should take about 20-25 minutes then remove from the oven and allow to cool.

Whipped Honey Mascarpone Filling

Place the mascarpone in the bowl of a stand mixer with the whisk attachment and start beating on medium speed.
½ cup Mascarpone Cheese
While beating, add the vanilla extract, lime zest and honey - then slowly start to add half of your powdered sugar. Scrape the side of your bowl and continue beating.
½ teaspoon Vanilla Extract , 1 teaspoon Honey, 2 Limes, 3 to 4 cups Powdered Sugar
With the mixer running on high speed, slowly add the whipping cream until the frosting becomes light and fluffy, about 1-3 minutes. Add your remaining powdered sugar until you’ve reached the consistency of your preference.
½ cup Heavy Whipping Cream

ASSEMBLY

Spoon about a ¼ cup of filling into cooled tart shells and top with a tablespoon of passionfruit before serving!
6 Passionfruit

Video

Nutrition