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Gluten & Egg Free Strawberry Mascarpone Tarts

Nutrition Facts Canadian

Nutrition Facts Canadian
Valeur Nutritive
1 Portion 0g Total Servings:0

% Daily Value Amount
% valeur quotidienne Teneur
Calories / Calories

Fat / Lipides
 0g
0%
Saturated / Saturé
 0g
0%
+ Trans / Trans
 0g
 
Cholesterol / Cholestérol
 0mg
0%
Sodium / Sodium
 0mg
0%
Carbohydrate / Glucides
 0g
0%
Fibre / Fibres
 0g
0%
Sugars / Sucres
 0g
Protein / Protéines 0g

0%
Vitamin A / Vitamine A
0%
Vitamin C / Vitamine C               
           0%
Calcium / Calcium           
                                   0%
Iron / Fer
0%
Niacin / Niacine
0%
Thiamine / Thiamine
0%
Riboflavin / Riboflavine
0%
Folate / Folate
* Based on a 2000 calorie diet


Nutrition Facts US

Nutrition Facts US
1 Portion 0g Total Servings: 0

Amount Per Serving
Calories
 0
Calories from Fat
 0
% Daily Value *
Total Fat
 0g
0%
Saturated Fat
 0g
0%
+ Trans
0g
Cholesterol
 0mg
0%
Sodium
 0mg
0%
Total Carbohydrates
 0g
0%
Fiber
 0g
0%
Sugars
 0g
Protein
 0g

Vitamin A 0% • Vitamin C 0%
Calcium 0% • Iron 0%
Thiamine 0% • Riboflavin 0%
Niacin 0% • Folate 0%
* Based on a 2000 calorie diet
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Prep time

45 mins

Cook time

17 mins

Total time

122 mins

Ingredients  

Mascarpone Filling 

8 oz cream cheese (250 g) 

½ cup icing sugar (102 g) 

1 tsp vanilla extract (5 g)  

2 tbsp cream 33% (30 g)

275 g mascarpone  

Strawberry Filling 

1 cup diced strawberries (170 g)

Ganache Base

2 oz bitter chocolate - chopped (56 g) 

¼ cream 33% (56 g) 

Additional 

1½ packages Kinnikinnick Tart Shells (360 g) 

5 small whole strawberries - stem removed/quartered (35 g) 

1 cup raspberries (123 g) 

1 cup blackberries (110 g) 

1 cup blueberries (148 g) 

Optional: icing sugar for dusting


Tarts gluten-free Strawberry Mascarpone

Directions

Tart Shells

  1. Preheat oven to 375°F (190°C).
  2. Place Kinnikinnick Tart Shells on a baking tray in a single layer (leave in tart foil). Let thaw 15 minutes.
  3. Pierce bottom and sides with a fork to prevent air pocket from forming.
  4. Bake in preheated oven for 15- 17 minutes. Remove tart shells from oven. Set aside to cool completely. 

Mascarpone Filling 

  1. In a medium bowl, beat cream cheese until smooth, scraping down sides of bowl in between mixing (approx. 5 - 7 minutes).
  2. Add icing sugar, cream and vanilla extract. Mix until smooth. 
  3. Add mascarpone. Mix just until combined.
  4. Cover and refrigerate until ready to use. 
Gluten-free Strawberry Mascarpone Tarts

Ganache Base (make when tart shells have cooled)

  1. Using a bain marie (snug bowl over a pot of water), melt chopped chocolate and cream.
  2. Remove from heat and cool slightly.
  3. Using a pastry brush or the back of a small spoon, brush a thin layer of Ganache to coat the inside of baked tart shell (sides and bottom). 
  4. Let Ganache set completely. 

Assembly

  1. Divide Strawberry Filling between Ganache coated tart shells. 
  2. Using a piping bag with a star tip, pipe Mascarpone Filling on top of Strawberry Filing.
  3. Decorate with a quarter piece of strawberry and assorted berries. 
  4. Refrigerate for 1 hour for filling to set slightly. 
  5. Remove from refrigerator. Dust with optional icing sugar prior to serving. 
gluten-free strawberry mascarpone tarts

Tips & Variations

  • Ganache helps create a moisture barrier. It will keep the tart shell flaky and crisp. 

 

 

Stock up your pantry



Tart Shells

Gamechanger. Melt-in-the mouth flaky tart shells await your sweet or savoury fillings, gluten-free & free from allergens. Tarts, quiches, mini-pies, whatever you can dream up. So versatile. Keep some in the freezer for surprise guests.
Weight: 240g
Qty/Pkg: 12
7.6 cm, 3"

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SUPPLY CHAIN ISSUES CAUSING STOCK SHORTAGES & ORDER DELAYS.  




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10940 - 120th Street NW

Edmonton, AB

T5H 3P7 Canada

P: 1 (780) 424-2900

TF: 1 (877) 503-4466

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