Rose and Raspberry Mascarpone Shortbread Tarts

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup unsalted butter, room temperature
• 1/4 cup powdered sugar
• 1/4 tsp salt
• 1/2 cup raspberry jam
• 1/4 cup fresh raspberries
• 4 oz mascarpone cheese, room temperature
• 1 tsp rose water
• 1/4 cup heavy cream
• 1/4 cup granulated sugar
• Optional: edible rose petals for garnish

Instructions:

1. Preheat oven to 350°F (175°C).
2. In a mixing bowl, cream butter and powdered sugar until fluffy.
3. Add flour and salt, mix until combined into a soft dough.
4. Roll out the dough onto a floured surface and cut into rounds to fit a mini tart pan.
5. Place the dough rounds into the pan and press them gently.
6. Bake the shortbread shells for 12-15 minutes until lightly golden. Remove from oven and let cool completely.
7. Meanwhile, in a mixing bowl, beat mascarpone cheese, rose water, and granulated sugar together until light and fluffy.
8. In a chilled mixing bowl, beat heavy cream until it forms stiff peaks.
9. Fold the whipped cream into the mascarpone mixture until fully combined.
10. Fill the cooled tart shells with a spoonful of raspberry jam.
11. Add a dollop of the mascarpone mixture on top of the jam and spread evenly.
12. Garnish with fresh raspberries and edible rose petals (if using).
13. Refrigerate the tarts for at least 1 hour before serving.

Serving Suggestions:

These tarts are perfect for any occasion, such as afternoon tea or a dessert after a meal. Serve chilled and enjoy the rich, creamy, and sweet flavors combined with a hint of fragrant rose.

Verdict:

These rose and raspberry mascarpone shortbread tarts are a luxurious treat that will impress your guests and make your taste buds dance with delight. The combination of shortbread, raspberry jam, mascarpone cheese, and rose water creates a unique and unforgettable taste experience, perfect for any dessert lover.