Mascarpone Cheese and Raisin Strudel Tartlets

From Central Florida Chapter ACF Raisin Recipe Competition
Golden raisins and Mascarpone to float on a smooth rum sauce.



    Hot Butter Rum Sauce

    • 1 cup (8 ounces) brown sugar
    • 1 cup (8 ounces) dark rum
    • 1/2 cup (5 ounces) heavy cream
    • 1/4 cup (2 ounces) softened butter


    • 1 cup (8 ounces) cream cheese
    • 1 cup (8 ounces) Mascarpone cheese
    • 3/4 cup (5 ounces) sugar
    • 1/4 teaspoon vanilla
    • 2 teaspoons lemon zest
    • Pinch of salt
    • 1/4 cup (1 ounce) cake flour
    • 2 3/4 whole eggs (2 ounces/3 tablespoons)
    • 1/4 cup (2 ounces) sour cream
    • 1 1/2 cups California golden raisins
    • 24 frozen phyllo shells, thawed


    • Powdered sugar
    • Lemon balm sprigs, julienne
    • Fresh strawberries
    • Chocolate loops


    Hot Butter Rum Sauce

    Over high heat, caramelize brown sugar till very dark. Deglaze with rum and slowly add heavy cream. Remove from heat and stir in butter.


    Put both cheeses in mixer bowl and beat until softened. Add sugar and beat until sugar is dissolved. Stir in vanilla, lemon zest and salt. Add flour alternately with egg and sour cream. Stir in raisins. Spoon into prepared shells. Bake at 375°F for 8 to 10 minutes, until shells are golden brown. Dust with powdered sugar and sprinkle with lemon balm julienne. Arrange strawberries and chocolate loops on top. Serve.

    Nutrition Facts Per Serving

    Calories 490 (58% from fat); Total Fat 32g (sat 12g, mono 6g, poly 9g, trans 0g ); Cholesterol 70mg; Protein 6g; Carbohydrate 42g; (Dietary Fiber 1g; Sugars 22g; ); Iron 2mg; Sodium 170mg; Calcium 54mg; Potassium 128mg

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