Here's a new recipe I've been toying around with and finally decided to attempt last weekend. I've been on a fruity-lemony-basil kick lately and this is the latest in a long line of fruity-lemony-basil deliciousness. The creamy lemon filling is to die for and the presentation is beautiful. You could substitute blueberries for the strawberries, but I love the contrast of red strawberries and green basil. Here's how Mama makes it:
Mini Strawberry Tarts with Lemon Mascarpone Cream
- 1 pint strawberries
- 2 packages fillo shells (30 shells)
- 1 c. mascarpone cheese
- 1/4 c. powdered sugar
- zest of one lemon
- juice of 1/2 lemon
- 2 T. basil leaves, whole if small or sliced thinly
Directions:
1. Combine mascarpone cheese, sugar, lemon zest and juice in a small bowl.
2. Put in a ziplock bag or icing bag and pipe into fillo shells.
3. Rinse strawberries, remove green stems. Slice or chop. Top each shell with strawberry, then pipe small amount of cheese mixture on top.
4. Garnish with basil and refrigerate until ready to serve.
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