King's Hawaiian Mascarpone Toast Tarts

King's Hawaiian Mascarpone Toast Tarts

Thanks to King's Hawaiian, I received lots and lots of bread at the end of the tour (see post here). I normally purchase the original round bread and rolls, so I was excited to try the new products. For this treat, I used the King's Hawaiian Sliced Bread (but you can use the other Kings products - just slice it). This bread is delicious with cold cuts for lunch, french toast, and some homemade jam.

I wanted to make a super easy treat you can throw together in a flash. Just cut King's Hawaiian bread into shapes, toast with butter, and top with a sweetened mascarpone cream mixture and fresh fruit. How easy is that?! I used some Ateco rounds and scalloped edge cutters.

I toasted the bread pieces in my cast iron pan with butter. You can adjust the amount of butter to suit your tastes...it only takes a few minutes. A simple mixture of mascarpone cream, sugar and cream is spread on the toast pieces.

Top with any fruit you have available... a slice of peach, nectarine, pear or kiwi would be nice too.

I used a mascarpone, sugar and chilled heavy whipping cream mixture on top of the toasted Kings Hawaiian bread similar to this one I used to fill pastry shells for a wedding.

King's Hawaiian Mascarpone Toast Tarts

King's Hawaiian Bread - sliced and cut into bite size pieces
Fresh fruit
Mascarpone Cream Filling
4 ounces (half an 8 ounce tub) of  mascarpone cream (I used Trader Joe's)
2-3 Tablespoons granulated sugar (to taste)
2-3 Tablespoons heavy cream, chilled (to taste)

Toast the cut bread in butter. Let cool. Combine the Mascarpone cream mixture with a whisk. Spread on the toast and top with fruit. Serve and enjoy!

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Mini Fruit Tartlets with Mascarpone Filling

Mini Fruit Tartlets with Mascarpone Filling

Okay, I'm writing this post during commercials while watching the Olympics. I'm one of those crazy Olympic watchers that walks into work completely sleep deprived everyday for 17 days. I love the Olympics!

I made these mini fruit tarts for the wedding buffet earlier this month. Originally, I planned to fill them with lemon curd, but the curd didn't firm up enough for my liking (don't worry, we just ate the lemon curd later) so I improvised and made a mascarpone cream filling and topped it with fruit. I think that was even better! I'm going to make that from now on.

 

The tart dough is from Sweet Miniatures: The Art of Making Bite-Size Desserts by Flo Baker. This is a wonderful book with so many great ideas and hints for making small desserts. I picked up these mini tart tins at Sur la Table years ago....I haven't seen them since though. I think these from Amazon are pretty close. 

   

Miniature Tartlet Pastry

From: Sweet Miniatures: The Art of Making Bite-Size Desserts

Makes 8 dozen round fluted miniature tartlet shells, 1 1/2 inch diameter

2 1/2 cups (350 grams) unsifted all-purpose flour
1/8 teaspoon salt
1/3 cup (65 grams) sugar
8 ounces (2 sticks) unsalted butter, chilled and cut into 1/4-inch slices
1 large egg
1 teaspoon vanilla extract

Flo Baker has excellent instructions in her book...be sure to pick it up for full directions and hints.

1. Put flour, salt, sugar in food processor. Pulse a couple times to blend. Scatter butter slices on top, and pulse in one second intervals until mixture is like cornmeal.
2. Whisk egg and vanilla together. With motor on, pour egg mixture into tube. Process until it forms a ball (doesn't take very long!). Remove and press together until smooth.
3. Pinch about 1 teaspoon of dough (depends on the size of your tart shell) and roll into a ball. Drop into the tin, and press into tin. As Flo suggests, I pinch off the dough and roll all the balls, then press all the dough into the tins. I highly suggest watching TV while doing this as it is very assembly line.
4. Preheat oven to 350 degrees and bake for 12 to 15 minutes, until lightly golden brown. Cool on rack. Gently squeeze them out of tins.

Flo says you keep unfilled shells in an airtight container for up to a 1 week. I prepped all the tins and froze them (with dough in the shell). The day before the wedding, I baked them from the frozen state...just added a few minutes to the baking time.

Mascarpone Cream Filling
8 ounce tub of mascarpone cream (I used one from Trader Joe's)
1/3 cup granulated sugar
1/3 cup heavy cream, chilled

In a mixer with whisk attachment, whisk together the mascarpone cream and sugar until blended. Add the heavy cream and whisk together until desired consistency. It will be stiff. I used an off-set spatula to fill my little tartlet shells. Next time, I think I might put it into a piping bag and pipe the filling.

Assembly
Fill tart shell with mascarone cream filling.
Top with fresh fruit. I didn't use a glaze - just put strawberries and blueberries on top. If you want to use a glaze, heat some red currant jelly or strained apricot jam, and brush on top of the fruit.

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A Tourtely Apple Tart - Tuesdays with Dorie

A Tourtely Apple Tart   

For this week's Tuesdays with Dorie selection, Jeanette of The Whimsical Cupcake chose A Tourtely Apple Tart on pages 306 and 307 of Dorie's book, Baking: From My Home to Yours.

For a bunch of crazy reasons, I didn't have access to my mini tart pans so I did these free form hand pie thingies. With a knife, I cut two steam holes in the center...but when they came out of the oven, they look like a little heart. Ahhh...tart/pie love.

An apple, raisin, nut and spice applesauce is cooked on the stove and cooled. I skipped the nuts in the filling and tart dough, but didn't miss it. I could eat this applesauce all day long. I made the crust dough by hand...yes, those white pieces are butter. I made 1/2 the tart dough so that made two little tarty pies.


This is like a grown up and much more delicious version of a McDonald's apple pie! :)

Check out the other Tuesdays with Dorie bakers and see their creations...and to see how it is supposed to be made in a tart shell!

Recipe:
Jeanette of  The Whimsical Cupcake blog,
or, Dorie's book, Baking: From My Home to Yours (page 306)

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Tarte Fine - Tuesdays with Dorie

For this week's Tuesdays with Dorie selection, Leslie of Lethally Delicious decided on Tarte Fine on page 315 of Dorie's book, Baking: From My Home to Yours.

I called a couple Trader Joe's and found that their frozen all-butter puff pastry was back in the freezer. And since Los Angeles is going through the biggest heatwave (today was 113 degrees - hottest since we kept track of these things!), I hung out in the open freezer aisle of Trader Joe's!

I only made part of the recipe...a little rectangle of butter and apples. The apples from Ha's Farm are sliced thin and layered on the puff pastry. I was supposed to role out the puff pastry a bit but it was 4:30 am and I forgot about this part. Again, heat wave = bake before the sun comes up!

A quick brush of apricot jam finishes off this super easy treat.

Don't you just love Dorie Greenspan? Did you know she has a new cookbook? Around my French Table is absolutely beautiful! And I'm giving away a copy to someone. See this post to enter (deadline is Thursday). Good luck and I hope you join in on the fun with French Fridays with Dorie! :)

Be sure to check out the other Tuesdays with Dorie bakers!

Recipe:
Leslie's blog: Lethally Delicious
Dorie's book, Baking: From My Home to Yours (page 315)

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Soft Chocolate and Blueberry Tart - Tuesdays with Dorie

For this week's Tuesdays with Dorie selection, Rachelle of Mommy? I’m Hungry! chose Soft Chocolate and Raspberry Tart on page 354 of Dorie's book, Baking: From My Home to Yours.

This tart is supposed to have raspberries but the ones from Chile didn't look so great, so I subbed these New Zealand blueberries. And since I didn't feel like eating lots of butter, I skipped the tart shell. So, here is the Soft Chocolate and Blueberry Tartless Tart.

The combo of blueberries and chocolate is yummy. I ate this warm and enjoyed it very much! Be sure to check out the other Tuesdays with Dorie bakers!

P.S. I love you daylight savings time! It was after work and guess where I was today? The beach! By the way, my little plan of moving up the clock 10 minutes a day the week before the change has really helped!

Recipe:
Rachelle of Mommy? I’m Hungry! 's or...
Page 354 of Dorie's book, Baking: From My Home to Yours.

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