Mini Skyr Cream Tarts with Pears and Cashews
Category: Desserts
Servings: 5
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 150g |
| Sugar | 75g |
| Eggs | 53g |
| Fine salt | 1 pinch |
| Vanilla extract | 1 tsp |
| Butter (cold) | 75g |
| Mascarpone cheese | 150g |
| Powdered sugar | 50g |
| Skyr yogurt | 300g |
| Williams pears | 400g |
| Brown sugar | 50g |
| Cinnamon sticks | 1 |
| Cashews | 50g |
| Fresh mint | to taste |
Instructions:
-
Prepare the shortcrust pastry:
In a large mixing bowl, combine the all-purpose flour, sugar, and cold butter. Use your hands to work the mixture together until it resembles coarse crumbs. Add a pinch of fine salt and the vanilla extract. Continue mixing until the dough comes together, forming a smooth, consistent texture. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up. -
Cook the pears:
While the dough chills, prepare the pears. Peel, core, and dice the Williams pears into small chunks. In a skillet, add the diced pears and brown sugar. Toss in a cinnamon stick and cook over low heat for 15-20 minutes, stirring occasionally. The pears should soften and release their juices, creating a syrup. Remove the cinnamon stick and set the pears aside to cool. -
Toast and chop the cashews:
In a separate pan, toast the cashews over medium heat until golden brown and fragrant. Once toasted, let them cool slightly before chopping them roughly. Set aside. -
Roll out and shape the dough:
After the dough has chilled, roll it out on a lightly floured surface to a thickness of about 7-8mm. Using a round cutter, cut out 5 discs of dough, each about 11cm in diameter. Gather the excess dough, re-roll it, and cut out the remaining discs. Place each disc of dough into a tartlet pan and use a fork to prick the base of each tart to prevent puffing during baking. -
Bake the tarts:
Preheat the oven to 180°C (350°F). Bake the tart shells in the preheated oven for 15-20 minutes or until golden and crisp. Once done, remove from the oven and allow the tart shells to cool completely. -
Prepare the Skyr cream filling:
While the tart shells are cooling, make the creamy filling. In a medium bowl, whisk together the mascarpone cheese and powdered sugar until smooth. Add the Skyr yogurt and mix until fully combined. Transfer the cream mixture into a piping bag fitted with a star-shaped nozzle. -
Assemble the tarts:
Once the tart shells are cool, pipe generous amounts of the Skyr cream into each shell. Top with the cooked pears, placing them gently on the cream. Sprinkle the chopped toasted cashews over the pears, followed by a drizzle of the pear syrup. For the finishing touch, garnish each tart with a few fresh mint leaves. -
Serve and enjoy:
Your Mini Skyr Cream Tarts with Pears and Cashews are now ready to be enjoyed. Serve them as a delightful dessert for any occasion, and savor the balance of creamy, fruity, and nutty flavors.
Nutritional Information (per serving):
- Calories: Approx. 250 kcal
- Carbs: 28g
- Protein: 5g
- Fat: 15g
- Fiber: 3g
- Sugar: 18g
These delicate, individual-sized tarts feature a buttery shortcrust pastry base, filled with a smooth, tangy Skyr cream. The sweetness of the caramelized pears, the crunchy cashews, and the refreshing mint come together beautifully, creating a dessert that is as delightful to the eyes as it is to the taste buds. Perfect for any celebration or as an indulgent treat!
