Chocolate Balsamic Mini Raspberry Marscapone Tarts

Posted by in Recipes on Sep 13, 2012 . .

13.8 oz. Refrigerated Pizza Crust
1/2 cup sugar, plus 1 tablespoon
1 pint raspberrys
8 oz. "tiramasu" flavored marscapone cheese (may use plain flavor if unavailable)
Olive Cart Bittersweet Chocolate Orange Balsamic Vinegar

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
Adding 1/4 cup of the sugar to the dough and roll out onto surface into a flat disk about 1/2" thick. Sprinkle remaining 1/4 cup of the sugar evenly over the top of the dough and press it a few times to adhere. Roll the dough to a 1/8" thickness, turning and flipping to incorporate sugar and to keep it from sticking to surface.

With a 3" round cutter, cut out 12 dough rounds and arrange them on the lined baking sheet. Bake until crisp and golden, about 20 minutes. Remove from oven and allow to cool on the pan.

Put diced raspberries in a small bowl and add the remaining 1 tablespoon of sugar and let stand until juicy, about 15 minutes.

To assemble the tarts, spread about 2 teaspoons marscapone on each crisp dough round. Using a spoon to drain liquid, put approximately 1 tablespoon of raspberry on top of each "frosted" crisp. Drizzle a little Olive Cart Bittersweet Chocolate Orange Balsamic over the raspberries. Serve immedialy. You can also substitute Olive Cart Chocolate Marshmallow, Cinnamon Pear,  Cherry, or Strawberry Balsamic as well.

Leftover strawberries and balsamic may be used over ice cream!

(Adapted from a Foodnetwork Recipe by Claire Robinson, 2009)

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