Summer is here, and in full force! The last few days have had Bozeman at a sweltering 90+ degrees, a temperature which I am not accustomed to. Admittedly, I can get a bit cranky. This can be remedied a variety of ways:
- Escaping to the mountains. DONE! We went camping up in Hyalite Canyon this weekend and enjoyed many miles of trail running in slightly cooler weather! One of our runs was cut short due to the abundance of (dirty) snow on the trail — great for keeping our temperature down!
- Submerging your exhausted body into freezing cold water, preferably in a kiddie pool at a backyard barbecue. DONE.
- Eating awesome, cold, tarts like this one!
Berries are my quintessential summer food, something I cannot pass up. Growing up in Oregon, where quality berries abound, I always feel as if I couldn’t possibly eat too many berries! It has yet to happen: I love them!
These tarts are cute, cold, and refreshing. I may or may not have eaten many of them like cookies, one after another, which entirely and completely counteracts any trail-running benefits I may have otherwise enjoyed. Whoops! Who can turn down a mascarpone tart? Not me!
Raspberry Mascarpone Tartlettes
One recipe of Deb’s Tart Shell
1 1/2 cups mascarpone
1/3 cup powdered sugar, sifted
2 Tbsp heavy cream
1 Tbsp vanilla
1 cup raspberries, plus more for garnishing
Prepare the tart shell per Deb’s instructions, pressing into mini tart pans immediately. Let these fully cool before preparing the filling.
To prepare the filling, begin by mashing one cup of raspberries (I used the back of a wooden spoon). Mix the mascarpone, powdered sugar, cream, and vanilla together until smooth. Add the mashed raspberries, stirring until incorporated, but not necessarily homogenous.
Divide the filling among the tart shells, garnish with extra raspberries, and serve!