Mascarpone Cream and Fruit Tart
This tart is creamy, sweet, and tart. It is the perfect dessert to bring to your Fourth of July picnic or any other summer gathering.
Equipment
- 9 inch tart pan
- Food processor
- Mixer
Ingredients
Graham Cracker Crust
- 1½ cups Graham cracker crumbs 8-10 Whole graham crackers
- 6 TBS Butter, melted
- ¼ tsp Salt
- ⅓ cup Sugar
Filling
- 8 oz. Mascarpone Cream
- 1½ cups heavy whipping cream
- 1 tsp vanilla bean paste 1 tsp vanilla Extract if you do not have vanilla bean paste
- 1 cup Confectioners sugar
- ¼ tsp salt
- ½ tsp lemon zest
Fruit Topping
- 1 pint Blueberries (fresh, rinsed)
- 1 pint Strawberries (fresh rinsed)
Instructions
Graham Cracker Crust
- Pre heat your oven to 350°. Grease the tart pan and set aside.
- In the food processor, combine graham cracker crumbs, sugar, salt, and butter. Blend until well combined, it should look like wet sand.
- Pour the graham cracker mixture into the tart pan.
- Press evenly and firmly into the sides and bottom, being careful not to leave any areas with out coverage.
- Place into the oven, for about 10 minutes. (Your kitchen will smell glorious)
- Allow to cool completely before using ( if you are pressed for time you could pop it into the freezer while you work on the filling)
Mascarpone Cream Filling
- In the mixer with the whisk attachment, pour the heavy whipping cream, vanilla, and confectioners sugar, beat on medium until stiff peaks form. (Careful not to over whip your cream or your will have butter:( Then set aside.
- With mixer on low add the Mascarpone, and whip until smooth, add in the lemon zest and salt.
- Carefully fold the heavy cream mixture into the Mascarpone cream mixture until well combined.
- Add the mascarpone cream mixture to the tart, and chill for at least 2 hours before adding fruit.
Tart Topping
- Add generous amounts of blueberries, and sliced strawberries.
- Take a picture and post so that I can see your work of art! @sweetsavorysour
- Enjoy!