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Mascarpone Phyllo Berry Tartlets recipe

These elegant little tarts are quick andeasy to prepare thanks to ready-to-use puff pastry tartlet shellsand a simple mascarpone filling laced with orange liqueur, toppedwith fresh sliced strawberries glazed with melted red currantjelly.

Recipe: Mascarpone PhylloBerry Tartlets

6 frozen puff pastry tartlet shells
1/2 cup Wisconsin Mascarpone cheese
2 tablespoons powdered sugar
2 tablespoons orange liqueur, plus 1 tablespoon, divided
2 tablespoons red currant jelly
1/2 cup thinly sliced strawberries

  • Bake pastry shells at 400°F (205°C)for 25 minutes; cool.
  • Meanwhile, in small bowl, using an electricmixer, beat cheese with powdered sugar and 2 tablespoons liqueuruntil smooth and fluffy.
  • In small saucepan over medium heat, heatjelly with remaining 1 tablespoon liqueur, stirring until jellymelts.
  • Spoon cheese filling into tartlet shells.Arrange one or two strawberry slices over filling on each tartlet.With small pastry brush, brush glaze over strawberries and ontoedges of tartlets.

    Makes 6 tartlets.

    Note: Substitute same quantity of any otherberry.

    Recipe provided courtesy of Wisconsin MilkMarketing Board, Inc.

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