![]() ![]() Gently spread the mascarpone cream into the tart shell (you may have a bit extra) and top with fresh fruit. Fold in the whipped cream and chill the mixture until ready to use.įor the tarts above I used blueberries, blackberries, strawberries, raspberries, currants, figs and gooseberries, but use whatever is fresh and beautiful in your market. Add the mascarpone and whip until well combined. In the bowl of a stand mixer, whip the chilled pastry cream until light and fluffy, about 5 minutes. Prepare the pastry cream and chill thoroughly.ģ. I use the pastry cream recipe exactly as written on so I have linked to it below instead of reposting the entire thing here.Ģ cups vanilla pastry cream, I used Stella akaġ. This cream is a heavenly combination of whipped pastry cream, whipped cream, and mascarpone cheese. Cool the shell on a rack while you prepare the rest of the tart. Remove the foil repair any cracks that may have formed with your leftover dough, bake for an additional 10-15 minutes or until deep golden brown. Preheat your oven to 375º and bake the tart shell(s) on a baking sheet (no need for pie weights) until it is lightly golden 20-25 minutes. Use a fork to poke holes in the bottom and sides of the dough. You may have a bit of extra dough, save it just in case you have to repair any cracks later on. After 2 hours, roll the dough in between two lightly floured pieces of parchment paper into a 12'' circle and gently lay it into the pan, making sure to press the dough gently into the sides and bottom of the pan. Make sure to evenly coat the bottom and the sides while being careful to not compact the dough too much. Alternately, you can pat the dough into a circle, wrap it in plastic, and chill it for 2 hours. Lightly butter your tart pan or pans and gently press the crumbly dough into the pan. Add the yolk and pulse then stream in the water and mix until the dough starts clump together.Ģ. Add the butter and pulse until the butter is the size of small peas. In the bowl of a food processor or with a pastry blender, combine the flour, sugar and salt. As always, use whatever is in season and beautiful at your local market.ġ. Now that we are later into the summer, I think some sliced stone fruit tossed in lemon juice or assorted cherries would be lovely. I love recipes like this cream because they are a great, neutral base to showcase whatever fruit is in season. I used my favorite sweet tart shell from Dorie Greenspan filled with a luxurious mascarpone cream that I developed a few months ago when a friend tasked me to make her wedding desserts, then I topped it with heaps of the most beautiful berries I could find. I am so inspired by the amazing variety of fruit available during the summer months, so when I was tasked with making some desserts for a photo shoot a few weeks ago, I knew that fresh fruit tarts would be just the thing. For all of its shortcomings (unbearable heat and humidity), summer is my very favorite time to be a baker. ![]()
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