Raspberry, Mascarpone, Grappa and White Chocolate Tartlets

Goodman Fielder Food Service
Raspberry, Mascarpone, Grappa and White Chocolate Tartlets

Raspberry, Mascarpone, Grappa and White Chocolate Tartlets

Posted on 28th May 2017
Have you been looking for a new dessert that is packed with flavour but also easy to make? Well look no further - Chef Laurence has shared his delicious creation of the raspberry, mascarpone, grappa and white chocolate mini-tartlets.
Makes 6, scale as needed.


6 each Pampas Shells
340 g Fortune Fragrant Jasmine Rice
200 g Mascarpone Cheese
30 g Icing Sugar
250 mL Pouring Cream (whipped)
1 each Orange (zest)
75 mL Grappa
250 g Fresh Raspberries
100 g White Chocolate


Picture of raw ingredients for recipe

Step 1

Preheat the oven to 180 degrees. To prepare the Pampas Baked Shells, cover each pastry with greaseproof paper and fill them with rice for blind baking. If you don’t have rice, you can also use dried beans for the step. Place them in the oven for 10 minutes. Once they have turned golden brown, remove them from the oven and place them to the side to cool down.

Placing rice in tartlets and baking

Step 2

Roughly chop the white chocolate and place it into a stove-proof dish on top of a pot of boiling water. Continuously stir the chocolate until it is all melted.

Melting white chocolate

Step 3

Whip the cream and icing sugar together until it forms a thick mixture, then, stir in the orange zest and mascarpone. Once it has combined, add the grappa. Make sure you taste the mixture to ensure the flavour isn’t too strong from the beverage. Once you are happy with the taste, place the filling into the fridge for 20 minutes to allow it to set.

Adding orange zest and whipping

Step 4

Once the shells have cooled down, line the inside with a thick layer of melted white chocolate. Once they have all been lined, place them in the fridge for 20 minutes or until the chocolate layer hardens.

Lining the shells with white chocolate

Step 5

After the chocolate has formed a hard layer, fill each shell with the creamy mixture. Ensure you fill the shells right to the top, to offer a generous serving. Gently place the raspberries on top of the cream filling and sprinkle a light layer of icing sugar over-the-top for serving.

Filling the tartlet and placing raspberries on top

Message from chef Laurence Griffen

Laurence Griffen

These sweet tartlets are one of my favourite dishes because they just burst with flavours. These little tartlets will sure be a crowd favourite.

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