Mini Strawberry Marscapone Tarts with Dark Chocolate Balsamic Vinegar
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Mini Strawberry Marscapone Tarts with Dark Chocolate Balsamic Vinegar
Print Recipe
Recipe Notes

13.8 oz. Refrigerated Pizza Crust
1/2 C. sugar, plus 1 tablespoon
1 pint strawberries, hulled and diced
1-8 oz. container "tiramasu" flavored marscapone cheese (use plain flavor if unavailable)
Olive Gourmet Dark Chocolate Balsamic Vinegar

Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Unroll the dough and sprinkle 1/4 cup of sugar over the top of the dough.  Roll or press the dough to about 1/2 inch thick. turn over and sprinkle remaining 1/4 cup of the sugar evenly over the top of the dough and press it a few times to adhere. Roll the dough to a 1/8 inch thickness, turning and flipping to incorporate sugar and to keep it from sticking to surface.

With a 3 inch round cutter, cut out 12 dough rounds and arrange them on the lined baking sheet. Bake until crisp and golden, about 20 minutes. Remove from oven and allow to cool on the pan.

Put diced strawberries in a small bowl and add the remaining 1 tablespoon of sugar and let stand until juicy, about 15 minutes.

 To assemble the tarts, spread about 2 teaspoons marscapone on each crisp round. (Add a little powdered sugar to the mascarpone if you like it a little sweeter.) Using a spoon to drain liquid, put approximately 1 tablespoon of diced strawberries on top of each "frosted" crisp. Drizzle a little Dark Chocolate Balsamic over the strawberries. Serve immediately and enjoy!

 Leftover strawberries and balsamic are great over ice cream.

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