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BERRY TART WITH MASCARPONE CREAM  Ingredients
12 ounces mascarpone
1/2 cup heavy whipping cream, chilled
1/3 cup sugar
1 1/2 teaspoons lemon zest
3 tablespoons orange marmalade
3 tablespoons dark berry liqueur, such as blueberry, blackberry or crème de cassis
1 1/2 quarts fresh berries
45 Athens® Graham Flavored Mini Fillo Shells
Lemon zest for garnish
In a medium bowl, beat together mascarpone, cream, sugar and lemon zest with an electric mixer at high speed until mixture holds stiff peak. Set aside.
In a small saucepan, combine marmalade and liqueur; simmer and stir for about two minutes to make a light glaze.
Spoon 1 tablespoon marscapone filling into each mini fillo shell. Gently mix the fresh berries and glaze. Garnish mini shells with glazed berries and lemon zest
Yield: 45 mini tarts
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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