ingredients:
- 1 sheet puff pastry, thawed
- 1 egg, beaten
- ¾ cup strawberry jam
- ¼ cup (55g) mascarpone
- ¼ cup (60ml) heavy cream
- ¼ cup (65g) Pistakio Cream
- 1 tbsp (8g) powdered sugar
- 3-4 strawberries, sliced
instructions:
- preheat oven to 400°F (205°C). cut puff pastry into 6 equal squares. using a knife, but do not press all the way through, lightly score 1/2" from the edges on all sides to form an inner square. place the pastries on a parchment lined tray. poke the centers a few times with a fork and lightly brush the tops with the beaten egg. bake for 15-18 minutes until golden brown and puffed. using the back of a spoon push down on the inner square to form a pocket.
- while the pastry cools, make the pistachio mascarpone whipped cream. in the bowl of a stand mixer fitted with the whisk attachment (or in a medium bowl with an electric beater or whisk), combine the mascarpone, cream, Pistakio Cream, and sugar. whip on high speed until medium peaks form. transfer to a piping bag with any decorative tip.
- when ready to assemble, spread 2 tablespoons of the jam in each tartlet and then pipe the pistachio mascarpone whipped cream overtop. garnish with sliced strawberries and enjoy!
