Prosecco tartlets

Name: Prosecco tartlets
Ingredients: 250 g flour; 125 g sugar; 135 g butter; 2 free-range egg yolks; grated zest of 1 lemon; pinch of salt; 6 free-range egg yolks; 150 g sugar; 300 ml prosecco; 360 g mascarpone; sugar pearls, to decorate

These Prosecco tartlets make the perfect festive treat!

Brought to you by Reka Csulak from Holy Whisk Blog

Whether you're looking for treats to make for Christmas, New Year's Eve, or that wonderful time between the two, these Prosecco tartlets are a certain crowd pleaser. This recipe is fresh from the kitchen of Reka Csulak of The Holy Whisk Blog, and it couldn't be more straightforward to bring a bit of fizz-based baking into your festivities! Place the egg yolks and sugar into a pan above steam and start to whisk continuously; I use a hand mixer for the best result.

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Ingredients

For the tartlet bases:

250 g flour
125 g sugar
135 g butter
2 free-range egg yolks
grated zest of 1 lemon
pinch of salt

For the Prosecco filling:

6 free-range egg yolks
150 g sugar
300 ml prosecco
360 g mascarpone
sugar pearls, to decorate

Instructions

For the tartlet bases:

Mix the egg yolks with the sugar using a hand mixer.

Incorporate the other ingredients and mix them together until the dough has combined. You can do this step in a food processor too, if you wish.

Wrap the dough in clingfilm and put into the fridge for a few hours.

Roll out the dough on a floured surface to about 5mm (¼in) thick. If you have a cookie cutter which is larger than the diameter of your tartlet tins, use that to get the small dough discs, or you can use a knife.

Use a floured, small spatula for transferring the dough discs into the small moulds. Form stable edges.

Preheat the oven to 180°C/Gas Mark 4. Use a fork to poke the dough a few times. Bake the tartlet cases blind; place small pieces of parchment paper on top of each tartlet, then fill with baking beans – this will make the tartlets hold their shape in the oven.

Bake the tartlets for 15-20 minutes. They should be light golden brown, so keep your eye on them.

Allow to cool completely on a cooling rack.

For the Prosecco filling:

Place the egg yolks and sugar into a pan above steam and start to whisk continuously; I use a hand mixer for the best result.

Pour in the Prosecco very slowly, while continously whipping the mixture until it becomes a stable foam. 

Remove from the heat and let the foam cool down completely with a piece of clingfilm on top. 

In a separate bowl, soften the mascarpone, then gently fold in the cold Prosecco foam. 

Pour the cream into the cold tartlet bases, then decorate them with sugar pearls.

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