Yoghurt puff pastry tartlets with mascarpone and cherries

Carolina, author of the gastronomic blog La Cocina de Carolina , proposes a recipe that will captivate many: some of you will be impatient to prepare it now, and many others will be eager to try it! Whether you are one of the first or the second, enjoy it!

One of the things I like the most about preparing desserts is making the dough with my own hands. Although they sell them already prepared in any food establishment, the fact of preparing your own base for tartlets really makes a difference. Not only for the quality of the ingredients we use (the flavor of a dough made with good quality butter is unbeatable), but also for giving it our personal touch. In this case I have chosen to add a couple of tablespoons of Greek yogurt to the base of these mascarpone tartlets, which makes them perfect for savory tartlets or tartlets with cheese, as in this case.

To make the base we can opt for two methods: either mix the flour and butter with your hands very quickly (and dangerous if it is hot because the butter would get too hot and that is precisely what we do not want to happen), or using our food processor with the blade attachment at slow speed, this is the method I used for today's tartlets.

Ingredients

For the cream cheese:

380g mascarpone cheese
1 teaspoon vanilla extract
80 g sifted icing sugar
400 g of Greek yogurt
300 g of cherries (can be fresh or frozen)
1 extra tablespoon icing sugar

For the yogurt dough:

225g of flour
125 g diced butter (cold)
80g icing sugar
1 egg yolk
2 tablespoons Greek yogurt
A very small pinch of salt

Preparation

Preparation of the dough:

We begin by preparing the yogurt dough by putting the flour, butter and icing sugar in our food processor with the flat blade accessory at speed 2 out of 10, until a breadcrumb texture is formed (we must be careful not to overbeat the mixture). mix because the butter would heat up and a paste would form, if this happened to us, we can place the mixture in the freezer for about 15 minutes and repeat the process). Once we have the texture of breadcrumbs, add the egg, salt and yogurt and continue mixing until just until we see that the ingredients have been integrated.

Arrange the dough on a flat surface and flatten it with your hands to form a square, wrap in plastic wrap and refrigerate for an hour.

Divide the dough into eight pieces and stretch each one between two sheets of non-stick baking paper, 4 mm thick: for this we will use an adjustable rolling pin placing the ring of the indicated thickness.

Adjustable rolling pin Joseph Joseph , and Birkmann traditional removable tart pans

Grease our tartlet molds with a little butter and carefully place each stretched dough on them. Trim the excess edges and prick the base of the dough several times with a fork (in this way we will prevent air from staying inside and the dough from puffing up in the oven). We refrigerate for 30 minutes.

Preheat the oven to 160ºC. Cover the tartlets with baking paper and place some dried legumes on top (you can use rice, chickpeas or lentils) to make them heavy, or what is very practical, ceramic baking balls specially designed for this, and bake for about 20 minutes. , remove the weight and the paper and continue cooking for another 10 minutes or until the dough is lightly golden.

Remove from the oven and let them cool completely before unmolding.

Preparation of the mascarpone cream:

Put the mascarpone, vanilla extract and icing sugar in a large bowl and beat with our hand mixer until the mixture thickens. Add the yogurt and mix again. We refrigerate for 30 minutes.

Mix the cherries with the icing sugar and let them rest for 10 minutes so that they macerate well and release their juice. Divide the yogurt mixture between the unmolded tartlets and arrange the macerated cherries on top along with the caramel that they have released when mixed with the sugar.

Kitchen aid stand mixer