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Strawberry Pistachio Cheesecake Tartlets

12 servings | 3 hr 15 min prep | 10 cooking | 3 hr 25 min prep
If you love mini desserts as much as we do, you have to try these strawberry pistachio cheesecake tartlets. heyfeature a pistachio biscotti crust with a luscious mascarpone base, finished with sweet strawberry-mint preserves.They'll make any occasion feel fancier (everyone knows the sophisticated strictly eat small desserts).
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  • Detail
    1. Heat oven to 350°F.
    2. Combine crushed biscotti and melted butter. Equally distribute mixture among 12 silicone baking molds.
    pressing firmly to create a crust.
    3. Bake in the oven for 8 minutes, or until the crust is lightly brown and firm. Set aside and let cool.
    4. In a small bowl, combine cornstarch and water. Mix until cornstarch dissolves.
    5. In a medium pot over medium heat, combine strawberries, half portion of lemon juice and zest,  cup sugaland cornstarch mix, Stirring occasionally, simmer until sugar is fully dissolved and thickens, about 10 minutes.
    6. Once thickened, remove from heat and stir in chopped mint leaves.
    7. Using a mixer with a whisk attachment, whip the cream to stiff peaks.
    8. In another bowl, mix mascarpone, % cup sugar, remaining lemon juice and vanilla until fully combined. Gentlyfold in the whipped cream in two batches, careful not to over mix.
    9, Eaually distribute the filing into the tartlet molds, Create slight indentation with the back of a spoon on the topof each tartlet.
    10. Spoon strawberry mix on top of each tartlet.
    11. Chill in refrigerator for a minimum of 3 hours and serve
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