Mini Gluten-Free Mascarpone And Citrus Tarts

Gluten-free tart shells filled with creamy mascarpone, topped with caramelized citrus slices, spun sugar decorations, and a hint of fresh thyme for a stunning, sophisticated dessert.

Recipe Information

Total Time:

Yield:

6 tarts

Ingredients

Pastry

1 cup Bob's Red Mill gluten-free 1-to-1 baking flour, plus additional for dusting

1 cup Bob’s Red Mill gluten-free old-fashioned rolled oats

2½ tablespoons organic blonde coconut sugar

1 tablespoon chopped fresh thyme, plus additional for garnish

½ teaspoon salt

1 large egg

10 tablespoons cold unsalted butter, cubed

2½ tablespoons cold water

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Filling

2 teaspoons water

¾ teaspoon unflavored gelatin powder

1½ cups heavy whipping cream

1 (8-ounce) container mascarpone cheese, softened

3 tablespoons amber pure maple syrup

1 teaspoon vanilla extract

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Garnishes

½ cup plus 6 tablespoons granulated sugar, divided

5 tablespoons water, divided

2 small white grapefruit, peeled and thinly sliced crosswise; divided

2 small navel oranges, peeled and thinly sliced crosswise; divided

2 small blood oranges, peeled and thinly sliced crosswise; divided

Directions

Preheat oven to 350°F. For pastry, in a food processor, place 1 cup flour, oats, coconut sugar, 1 tablespoon thyme and salt. Cover and pulse 10 to 15 times or until combined. Add egg and cold butter. Add water, half at a time, while pulsing mixture. Pulse until pieces are pea-size.
Gently press together dough to form a ball. Knead dough 6 or 7 times on a lightly floured surface. Divide dough among 6 (6-inch round) tart pans with removable bottoms. Using floured hands, press dough evenly on bottom and fluted side of each pan. Place tart pans in a rimmed baking pan. Prick bottoms of pastry shells with a fork. Bake for 16 to 18 minutes or until edges are light golden brown, rotating baking pan halfway through. Cool pastry shells in tart pans on a wire rack.
For filling, in a small microwave-safe bowl, stir together water and gelatin powder; let stand for 5 minutes. Microwave on HIGH for 10 to 15 seconds or until gelatin is dissolved; set aside.
In a large mixing bowl of a stand mixer, stir together heavy cream, mascarpone, maple syrup and vanilla. Stir in gelatin mixture. With a whisk attachment on the mixer, beat cream mixture on low for 1 minute or until foamy. Beat on medium-high until stiff peaks form (tips stand straight). Spoon mascarpone mixture into cooled tart shells. Refrigerate for 20 minutes.
Meanwhile, for spun sugar garnishes, in a small saucepan, combine ½ cup sugar and 3 tablespoons water. Cook over medium heat without stirring for 6 to 8 minutes or until mixture turns an amber color, brushing inside of saucepan with remaining 1 to 2 tablespoons water to prevent sugar from sticking. Remove saucepan from heat; let stand 4 to 5 minutes or until a fork dipped into the melted sugar draws out fine threads.
Place a piece of parchment on an upside-down rimmed baking pan. Dip fork into melted sugar. Holding the fork about 8 inches above the parchment paper, drizzle the melted sugar into 6 abstract designs. Let stand until set. To remove sugar garnishes from parchment paper, firmly press and slide an offset spatula under each sugar design. Set sugar garnishes aside.
Place grapefruit and navel and blood orange slices on a baking sheet. Sprinkle slices with remaining 6 tablespoons sugar. Hold the flame of a kitchen torch just above the sugared slices, moving the torch back and forth until the sugar caramelizes.
To serve, remove sides from tart pans. Remove tart pan bottoms, if desired. Place tarts on serving plates or a platter. Top tarts with sugar garnishes and caramelized grapefruit and orange slices. Garnish with additional thyme, if desired.