Citrus Cream Tarts

Recipes

Ingredients:

– 1 sheet frozen puff pastry, thawed – 1 large egg, lightly beaten – 1 cup Real California mascarpone – 1/2 cup Real California crème fraîche – 3 tablespoons honey, plus more for drizzling – 1 lime, juiced and zested – 1 1/2 teaspoons pure vanilla extract – 1 large navel orange, peeled, sliced into thin rounds – 1 large blood oranges, peeled and sliced into thin rounds – 1 small grapefruit, peeled and sliced into thin rounds – 2 tablespoons sliced almonds – Fresh mint, for garnish – Real California vanilla ice cream, for serving :Citrus, Tart, Orange, Mascarpone Find & Buy

Directions:

Prep time: 15 minutes

Cook time: 15 minutes

Preheat oven to 425°F and line a rimmed baking sheet with parchment paper.

On a lightly floured surface, roll puff pastry into a 11x14-inch rectangle. Cut the rectangle in half lengthwise, then cut each half diagonally to create 4 rectangles. Transfer triangles to prepared baking sheet. Using a sharp knife, score a 1-inch border around the edges. Using the tines of a fork, poke holes all over the center of the puff pastry. Brush with egg. Bake until the puff pastry is golden-brown and crisp, about 10 to 15 minutes. Allow to cool for 5 minutes.

Meanwhile, in a large bowl, beat mascarpone, crème fraiche, honey, lime juice, lime zest and vanilla together using an electric hand mixture until combined. Spread mascarpone mixture evenly over each tart, leaving a 1-inch border. Arrange orange slices evenly over tarts. Drizzle with honey, and garnish with almonds and mint. Serve with ice cream and enjoy.

Yield: 6 tarts

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