Another fabulous recipe from Cyndy!!
Thanks Cyndy for another fantastic contribution.
My inspiration today came from Heidi at Foodiecrush.com. I spied the luscious berry tart she made... she had me at Curd. I currently have a small assortment of fresh made curds in my fridge. Lemon, Meyer lemon, peach and pineapple. Why? because I was in a mood and had the fruit and it sounded great at the time. Now I have to use it up, and while using it on my toast in the morning is great, I have to use them up or give them away so they won't spoil. I'm trying to use them and am finding some pretty good recipes & ideas. I decided to go with a graham crust on this one. I have to try the pastry crust but I had graham crumbs that needed to be used. Also, I thought I had almond meal and I didn't. I used only strawberries this time but i'm very sure you can use pretty much any berry since they pair nicely with the Lemon Curd Mascarpone.
About the crust. MAKE the pastry crust. I love the taste of a good graham crust but this needs a solid crust to sustain the weight of the cream and berries and a good pastry crust is always delicious, so i'll include the recipe Heidi used. I used my standby recipe for the lemon curd and it's the same one I used in making the Frozen Lemon dessert cups.... hmmm, I should make that again. The creamy Lemon Mascarpone heightens the flavor of the sweet juicy strawberries & it was delicious. The perfect ending to a good meal.
Check out Heidi's blog, the picture of her tart is gorgeous. My thanks to Heidi at foodiecrush.com, this recipe is in my keeper file. Lemon Curd recipe is at the bottom of the post.
Berry Tart With Lemon Curd Mascarpone
Ingredients:
For the tart crust
1 ½ cups all purpose flour
½ cup almond flour
1 teaspoon kosher salt
2 teaspoons powdered sugar
½ cup unsalted butter, 1 stick, very cold and diced into ¼ inch pieces
1 egg yolk
1-2 tablespoons cold water
For The Mascarpone Filling
¾ cup whipping cream
1 8 ounce container mascarpone cheese, at room temperature
1 heaping tablespoon powdered sugar
1 cup lemon curd
1 pint strawberries, hulled and sliced
1 pint raspberries
¼ cup strawberry preserves
Mint leaves for garnish
Instructions:
Pastry Crust:
Pre-heat your oven to 375°
Place the first 4 crust ingredients in a good sized bowl and whisk to combine. Start adding the butter a few pieces at a time cutting them into the flour. Add 1 tbsp of the cold water to the egg yolk whisk until mixed then add to the flour mixture. Use your hands to finish combining the flour mix until you can hold a piece of dough in between your fingers and it holds together when pinched. Add, more water if dough needs more a little at a time.
Butter the bottom and sides of your tart pan (with removable bottom). Put dough into tart pan and press into pan and up the sides. Using fork tines, prick the dough. Cover and refrigerate the dough for about an hour. Bake in pre-heated oven for 12 - 15 minutes until golden . Let cool completely, then fill with cream filling
Filling:
In a medium bowl, whip the cream to soft peaks. add the cream cheese and sifted powdered sugar. Beat on med speed until combined. Add the lemon Curd to the cream mixture and fold gently. My mixture was a bit thick but I was able to spread it easily onto the cooled crust.
I didn't use the strawberry preserves on my tart. I wanted the sweetness of the fresh strawberries to shine through and they did. If you want to use the preserves, heat them just until thin enough to coat the berries (pour over berries in bowl and mix until just coated) and place on top of tart carefully and garnish as desired. I used chocolate mint leaves and lemon zest curls.
Lemon Curd:
Source- Dessert Magazine
1 cup lemon juice
2 tablespoons finely grated lemon zest( used 4 tbsp)
2 cups granulated white sugar
4 Extra large eggs yolks, plus 3 large whole eggs
3/4 cup butter (1-1/2 sticks), cut into small pieces
Using a large heavy bottomed sauce pan I whisked the egg yolks and whole eggs then added the lemon juice, sugar & zest and whisked until the mixture was combined.
Stir constantly over medium heat making sure to whisk around the edges of the pan until mixture is thickened enough to coat the back of a spoon. This should take about 10 minutes. Remove from heat and whisk in the butter whisking well until the butter is melted.
Strain curd through fine mesh strainer into bowl. I did this while it was still warm. The curd will thicken further as it cools. Let the curd cool for about 10 - 15 minutes then place in the refrigerator and give it a stir once in a while to help it cool further. Once cooled, place plastic wrap directly on top of the curd to keep a skin from forming. Keep refrigerated. I put mine in mason jars. It should keep for about a week or two in a very cold refrigerator
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That looks like the most delicious recipe and I assure you it would not keep for a week in our house.
ReplyDeleteKathleen
60-TheNew40.com
I made two, a 6" round and the long tart. took one small slice for us and took the rest to work. It lasted about 15 minutes! It's so darned good. Thanks for stopping by Kathleen :)
DeleteWoah, that looks good! I agree with your previous commenter - no way that would last a week in our house!
ReplyDeleteHi Julia, Thank You. It's so easy to make and you can use any berry or even a combination.
DeleteYum! What a gorgeous tart! Strawberries and lemons (or any berry and lemon) is one of my favorite flavor combinations, especially this time of year!
ReplyDeleteYou're so sweet Carlee, thank you. I love lemon and I think it goes with almost anything.
DeleteOh my! Oh my! Talk about absolute heaven! Thanks so much, Cyndy! You've outdone yourself again!
ReplyDeleteI wish you lived closer to me Angela. You're a doll and I would love to share with you
DeleteSo gorgeous! Looks delicious. :)
ReplyDeleteThanks Blair, it was good. I just picked up some more mascarpone...... I may have to do another one today, but I'm making something else, eh, I can make this too. It's too good not to!
DeleteOMgoodness....this is so very pretty Cyndy. How I am in awe of you girls who make the most beautiful looking desserts. You all are so talented. If I made this, I would try it with cherries or pineapple, since they are the only 2 I really eat. Cyndy, you must have a pantry full of different foods you need for baking. All 3 of you girls should try out for a cooking show. I have never even heard of some of the things you use to cook and bake with. I wouldn't attempt to make this, but I am going to share, since there are others who would like to see this and try it. Thanks for sharing your beautiful picture and recipe.
ReplyDeleteMyra, I have a fully stocked pantry with so much that I need to use up stuff. I'm going to make more jam and will send some out to you shortly. I have cherries, both bing and rainiers. We LOVE fresh fruit to snack on. If you can't get ahold of something, chances are very good that I can get it here. Just let me know. A cooking show? Carol & I talked about it once before and said we'd probably call it the Lucy & Ethel show. Definitely a comedy! Thanks for the Share
DeleteHugs GF
Another beauty! Can't go wrong with lemon and strawberries...and mascarpone. Heaven! :)
ReplyDeleteThanks Sis, it was so darned good. I had to take them to work or I'd eat them both and I have to fit into my uniform for a few more years...... :)
DeleteI've never made lemon curd before, but this recipe looks fantastic! I agree, there's no better way to have crust then MAKGING pastry crust!
ReplyDeleteAriel, this curd is so easy and it tastes so darned good. Meyer lemon isn't as tart as a regular lemon so if you want tart & sweet, use regular lemons and double the zest. It's what I do and it comes out perfect every time. I made Meyer lemon,lime, peach and pineapple curds and they just don't compare to the lemon. I will never buy another expensive jar of curd again when I can make it at home. so fresh & delicious!
DeleteStrawberries and lemon...ooooh, I just love that combo in sweet treats!! Hurray for awesome posts on Snickerdoodle Sunday- thank you for swinging by this weekend!
ReplyDeleteSarah (Sadie Seasongoods)
Berries and Lemon, a great team, Thank You Sarah!
DeleteThis recipe isn't only healthy, but it looks delicious! Thank you for sharing it at the #AnythingGoes Link Party.
ReplyDeleteThank You Sandy, it was delicious
DeleteThis looks scrumptious and great that is a healthy version as well. Thanks so much for sharing with us at #AnythingGoes Link Up Party
ReplyDeleteThank You Sue :)
DeleteWhat a beautiful tart! I just don't have the patience to make something like that, but seeing how gorgeous the final product is, I feel like I should at least try. Great recipe! - Jerusha, TheDisneyChef.com
ReplyDeleteHi Jerusha,
DeleteYou can use a variety of fruit and just remember to lay it on gently. it's doesn't have to be perfect. the best part? it's EASY
This dessert looks so yummy! Thanks for sharing at our Cooking & Crafting Link Up!
ReplyDeleteIt was so good Julie, Thanks!
DeleteThat looks so good. I wish I could get a slice :-) We're in the middle of strawberry season and this is a great way to use up all those berries.
ReplyDeleteThank You Erlene, I wish I could send you a slice. Strawberries are in full swing here in So Cal and I'm making as much as I can with them. This was a fantastic dessert and I have make it again very soon since 2 of my co-workers were on vacation when I made it. They didn't get a chance to try it.
ReplyDeleteThis looks delicious! Thanks for sharing it with us at Bloggers Brags this week. I'm pinning!
ReplyDeleteThanks Christie & thanks for the pin!
DeleteThis comment has been removed by the author.
DeleteWhat a neat summer dish! Looks so pretty too!
ReplyDeleteThanks for joining Cooking and Crafting with J & J!
And so easy too Jess, thanks :)
DeleteAnother amazing tart you made! Look so delicious! Thank you for sharing it with us #Pintorials
ReplyDeleteHi Eileen, we're making the most of the summer fruits here. So many yummy things to make & eat. I wish I could share this tart with you. it's really good
DeleteI haven't tried lemon curd but the photo looks delicious! Thanks for sharing with us at #WednesdaysWisdom
ReplyDeleteThanks Sue. If you like lemon, tart and sweet, this curd is really good. It's so much better than store brought. I used to get the lemon curd from Cost Plus World Market and buy the double devon cream. I wasted my money because I can get mascarpone cheese & make my own curd and it's better! I have some peach curd that I made with the same recipe using peaches that I puree'd in the blender and have fresh peaches and am going to make another tart using peach curd instead of the lemon. Thanks for stopping by :)
ReplyDeleteI love strawberry. And with mascarpone... Hmm. Delicious.
ReplyDeleteThanks for sharing it on #WednesdayWisdom.
Thank You Debbie, I need to get over & persuse the other blogs after work today. thanks for stopping by !
DeleteThis. Looks. AMAZING,! The marscarpone lemon filling sounds so good!
ReplyDeleteThanks Angelina, That lemon filling would be great in other things too. I'm thinking of filling a donut with it, then drizzling it with lemon curd.....
DeleteOh my goodness, that looks AMAZING! I'm so glad I found this recipe via Sherry's link up. Thanks for the recipe!
ReplyDeleteBest wishes,
Natasha in Oz
Thank You Natasha, it's so delicious, hope you get the chance to try it. Thanks for stopping by!
ReplyDeleteWhat a yummy recipe!!!
ReplyDeleteIt's really good Julie!
DeleteI just made a Strawberry Tiramisu and love using mascarpone in recipes. Gives it such a creamy taste... Happy FF and Happy Weekend :)
ReplyDeleteI've made a strawberry tiramisu years ago & it was amazing. Thanks & Happy weekend too!
DeleteLooks amazing! :)
ReplyDeleteAnd tastes great too, Thank You Kim
DeleteThis tart looks absolutely delicious, I would like a large slice please! :D
ReplyDeleteSo glad you shared this with us at Fiesta Friday!
It's love to share with you Michelle.
DeleteOh My this looks fantastic - I want the whole thing !! Thanks for linking up to Pin Worthy Wednesday, I have pinned your post to the Pin Worthy Wednesday Pinterest Board.
ReplyDeleteThanks for the pin Amber!
DeleteI'm loving how this recipe came together from odds and ends you needed used up. I can't even tell you how many recipes start out that way for me. :) Looks so yummy and refreshing too with the lemon curd and strawberries! Thanks for stopping by and sharing this on Five Friday Finds!
ReplyDeleteHi CJ, so many good things are made when you use odds & ends :) sometimes I get great ideas when I see something blogged or pinned & come up with something that I never would of thought of before
DeleteI lI've the combo of berries and lemon curd. Thanks for sharing with Small Victories Sunday linkup. Pinned to our linkup board.
ReplyDeleteThanks Tanya!
DeleteTarts are one of my favorite desserts. This looks so yummy and it's pretty to look at. Like I would look at it for very long. I'd look at how fast it went into my mouth! lol! Thanks for sharing with SYC.
ReplyDeletehugs,
Jann
I agree Jann
DeleteYUM! This looks amazing!!! Thanks so much for sharing with us at #HomeMattersParty. Hope you join us again next week! The door opens Friday EST.
ReplyDeleteThank you Kristi :)
DeleteWhat a gorgeous summer dessert! Love the creamy lemon filling! Pinned to my desserts board on Pinterest. Thank you for being a part of the Hearth and Soul hop!
ReplyDeleteWe live lemon too April, thanks for the pin
DeleteOh My!! How pretty and delish!! Thanks for Linking up on My 2 Favorite Things on Thursday!! Hope to see you again tomorrow!! I love having You!! Pinned!!
ReplyDeleteThank you Elaine!
DeleteOur small town grocery store doesn't handle mascarpone, can I use regular cream cheese?
ReplyDeleteLooks great, thank you!
Sure you can Piney. It might be a bit more tangy, but that would be fine with me! Sorry for the late reply
DeleteFantastic!!
ReplyDeleteThank you Diana :)
DeleteWhat a recipe it is! really amazing....
ReplyDeletecheck out Heidi's blog, she's has lots of wonderful recipes there and thanks for stopping by. sorry for the late reply.
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