These tartlets are amazing and very simple to make. One reason is that the tart shells are indeed wonton skins. They are baked for a very short time in the oven, and after that they can be used as cups for these tartlets.
Wonton skins are easily consumed from Asian supermarkets at a reasonable price. Rolling out tart crust in hot weather always troubles me a lot. However, with these wontons, I still could make an appealing dessert. The baked wonton skins cracked in your mouth and blended with the fillings, creating a fascinating experience in your mouth.
The recipe calls for mascarpone. However, without having this expensive creamcheese on hands, I used normal creamcheese to make these tartlets. The tarts still tasted good.
Ingredients (makes 12 tartlets)
- 12 wonton skins
- 3 tbs melted butter
- 50g brown sugar
- 3/4 cup mascarpone
- 2 tbs honey
- 2 tsp orange juice
- fresh strawberries, cut into slices
- whipped cream, as needed
- Preheat the oven to 325F (162C).
- Prepare one twelve-hole muffin tray.
- Brush one side of the wonton skins with melted butter.
- Spread the brown sugar on a dish. Press the buttered side of the wonton skins on the sugar dish so that the sugar sticks evenly on the wonton side. Place the wonton skins in muffin tray.
- Place the tray in the oven and bake for 7-9 minutes until the wonton skins turn golden.
- Remove from the oven and let cool.
- Beat the mascarpone, honey and orange juice until combined.
- Spoon a little mascarpone mixture into each wonton cup. Arrange the strawberry slices and top with whipped cream.