We had a pre-4th of July party last night, filled with mass amounts of scrumptious food, which I’ll feature soon for some guest posts. I was in charge of dessert, so I made my go-to lemon bars (recipe here, but used lemon instead of lime), and this mascarpone cream tart topped with fresh strawberries and blueberries.
The tart was fresh and light, but I would definitely add another flavor next time, as it was somewhat bland. I’d possibly add vanilla or almond to the mascarpone, top the tart with macerated berries or add a strawberry glaze. The lemon bars were a hit though, as usual. :)
Hope everyone has a safe and fun 4th of July!
1/2 cup confectioner’s sugar
1 1/2 cups flour
1 1/2 sticks unsalted butter, softened and sliced
Preheat oven to 350 degrees.
In a food processor, combine confectioner’s sugar, flour and butter, and process until mixture forms into a ball. With your fingers, press dough into a tart pan, taking care to push the crust into the indentations in the sides. Pat until crust is evenly distributed. Bake for 10 to 12 minutes, until very lightly browned. Set aside to cool.
Mascarpone cream recipe:
8 oz. container mascarpone cheese
3 tbsp. confectioner’s sugar
1/2 cup freshly whipped cream
Beat mascarpone cheese and 3 tbsp. confectioners’ sugar with a mixer until smooth. Gently fold in 1/2 cup freshly whipped cream.
Evenly spread mascarpone cream atop cooled crust. Arrange sliced strawberries and blueberries as desired. Chill about 2 hours before serving.
* Recipe from Food Network Magazine.