Mini Mascarpone Tarts With Spiked Strawberries

Ingredients

250g strawberries, hulled and sliced

1/4 cup icing sugar

3 Tbsp orange juice

Optional: 3 Tbsp brandy/kahlua/cointreau/other liqueur

500g (2 cups) Tatua Mascarpone

1/4 cup maple syrup

1 Tbsp lemon juice

1 Tbsp lemon zest

6 pre-made tart cases (sweet shortcrust pastry)

A few sprigs of fresh mint to decorate

Method

1. Prepare macerated strawberries by combining strawberries, icing sugar, orange juice and optional liqueur in a medium bowl. Cover and leave to soak for at least two hours. 
2. When ready to serve, in a medium bowl mix Tatua Mascarpone, maple syrup, lemon juice and zest.
3. Spoon into tart cases, spreading evenly, and creating dips with the back of the spoon (for strawberry “juice” to settle into - mmmm!)
4. Spoon macerated strawberries onto each tart and drizzle with remaining juices. Top with a sprig of fresh mint.
5. Best served immediately for a lovely crispy tart shell paired with a creamy filling and beautifully flavoursome strawberries.