Dreamy Raspberry Hazelnut Tartlet |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Delicious cheesy mousse like dessert. Ingredients:
athens mini phyllo shells |
1 cup heavy cream |
1/4 cup confectioner’s sugar |
1/4 cup ricotta cheese |
3/4 cup mascarpone cheese |
2/3 cup chocolate-hazelnut spread (recommended: nutella) at room temperature |
raspberry sauce |
2 cups frozen raspberries |
4 tablespoons confectioner’s sugar |
Directions:
1. Blend the raspberries and confectioner’s sugar in a small saucepan and cook till raspberries on cooked down. Cool slightly and put in a food processor till smooth. Strain the raspberries to remove seeds. Transfer to a small bowl and set aside.
2. Blend the ricotta, mascarpone and Nutella until smooth and creamy.
3. Whip the heavy cream and confectioner’s sugar to soft peaks. Stir a spoonful into the mascarpone, and then fold in the remaining hazelnut mixture.
4. Place a thin layer of raspberry sauce on the bottom of each shell.
5. Place the hazelnut mixture in a pastry bag with a large star tip and pipe the mixture on top of the raspberry sauce. Drizzle with raspberry sauce and top with a fresh raspberry and serve.
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