Friday, March 1, 2024

Let’s Go Pink | Peta Mathias – Fig & Mascarpone Flat Tarts

If you’ve missed hosting the Pink Ribbon Breakfast in May you can still do it in the month of June and July.

We’ve got some inspiration from culinary wizards to help you host Pink Ribbon Breakfast, Breast Cancer Foundation NZ’s largest annual fundraiser.

RECIPE: Fig & Mascarpone Flat Tarts

There are no amounts for this recipe. Use as much of the ingredients as you like, make the rounds any size you like and make as many as you need. Tip: less is more – don’t overload.

  • Paneton puff pastry
  • Mascarpone
  • Dried or fresh figs marinated for about half an hour in Amaretto or Marsala or both
  • Dark Valrhona chocolate buttons
  • Flaked almonds
  • Brown sugar
  • Pomegranate seeds

Cut out rounds of pastry about 15cm in diameter. Lay on a prepared baking tray.
Turn the oven up to 180°C.
Spread mascarpone over the pastry rounds, not quite to the edge.
Slice figs in slim wedges and arrange on top, cut side up.
Sprinkle chocolate over everything, then almond flakes and top the lot with sugar.
Bake in the oven for about 10-15 minutes, until pastry is golden.
Decorate with pomegranate seeds and eat immediately!

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