Mascarpone Tart Filling Recipe

No Bake Strawberry Mascarpone Tart A Beautiful Plate

WebMay 8, 2024 · Set aside. Prepare the filling: In a bowl, stir together the mascarpone, sugar, vanilla bean paste (or extract), and almond extract …

Rating: 4.6/5(32)
1. Prepare the crust: In a bowl, stir together the graham cracker crumbs, almond meal (or flour), butter, and almond butter until combined and all the crumb are moistened. Press the crust into an 8-inch round tart pan (*the original recipe in the book was prepared in a 14-inch x 4-inch tart pan, this recipe will also work with this size). If desired, use the bottom of a small measuring cup to tamp the crust down evenly. Set aside.
2. Prepare the filling: In a bowl, stir together the mascarpone, sugar, vanilla bean paste (or extract), and almond extract until creamy and combined. Spread evenly over the graham crust. Refrigerate for at least 1 hour.
3. While the tart is in the fridge, slice the strawberries. Trim off the stems and slice vertically into thin slices. Remove the tart from the fridge and distribute the strawberry slices onto the mascarpone filling - feel free to do this however you wish. To achieve a similar look as the photos above: starting from the outside of the tart and working your way in, layer the strawberry slices next to each other, in a circular pattern with the pointed ends facing out. Repeat, layering the strawberry slices slightly with each circle and so on.
4. Drizzle the tart with honey. Garnish with sliced almonds and mint, if using.

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Fresh Berry Tart with Sweet Mascarpone Filling The …

WebMay 21, 2016 · Read on for detailed instructions and step-by-step photos! Preheat oven to 350 degrees F. In a food processor, combine the flour, …

1. Preheat oven to 350 degrees F. In a food processor, combine the flour, powdered sugar, and salt until well-combined. Add the butter and process until it forms a ball. Roll out the dough into a 12-inch round and fit into a 10-inch tart pan with a removable base. Take care to push the crust all the way up and into the fluted edges of the pan. Poke all over with a fork and bake 10-12 minutes. Cool completely.
2. In a bowl with a whisk or an electric mixer, beat together the mascarpone, cream, and sugar until smooth and combined. Spread the mixture evenly in the bottom of the pan, and arrange the berries on top.
3. In a small saucepan, heat the apricot jam and Grand Marnier (if using) until syrupy. Turn off the heat and cool slightly until warm to the touch. Brush onto the berries. Serve.

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Raspberry Mascarpone Tart Anna Banana

WebMay 18, 2020 · Step 1. Whisk the sugar and egg together until well combined. Step 2. Add mascarpone, cream, lemon zest and vanilla and …

1. Preheat the oven to 170 C (fan).
2. In a large bowl or mixing jug, combine together the sugar and an egg. Whisk together until combined. Add mascarpone cheese and cream and mix until well combined and no lumps and clumps appear. Add lemon zest and vanilla and whisk again. Pour the filling into the pastry case and arrange raspberries on top.
3. Bake in the middle shelf of the oven for about 20 minutes until pale golden and just set in the middle. Allow the tart to cool to room temperature, then transfer to the fridge for about 2 hours. Slice and enjoy!

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