Saturday, June 13, 2015

Berry Tart With Lemon Curd Mascarpone


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

Featured June 22, 2015 Good Tips Tuesday

Featured June 24,2015 Pin Worthy


71 comments:

  1. That looks like the most delicious recipe and I assure you it would not keep for a week in our house.
    Kathleen
    60-TheNew40.com

    ReplyDelete
    Replies
    1. 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 :)

      Delete
  2. Woah, that looks good! I agree with your previous commenter - no way that would last a week in our house!

    ReplyDelete
    Replies
    1. Hi Julia, Thank You. It's so easy to make and you can use any berry or even a combination.

      Delete
  3. Yum! What a gorgeous tart! Strawberries and lemons (or any berry and lemon) is one of my favorite flavor combinations, especially this time of year!

    ReplyDelete
    Replies
    1. You're so sweet Carlee, thank you. I love lemon and I think it goes with almost anything.

      Delete
  4. Oh my! Oh my! Talk about absolute heaven! Thanks so much, Cyndy! You've outdone yourself again!

    ReplyDelete
    Replies
    1. I wish you lived closer to me Angela. You're a doll and I would love to share with you

      Delete
  5. So gorgeous! Looks delicious. :)

    ReplyDelete
    Replies
    1. Thanks 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!

      Delete
  6. OMgoodness....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.

    ReplyDelete
    Replies
    1. Myra, 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

      Hugs GF

      Delete
  7. Another beauty! Can't go wrong with lemon and strawberries...and mascarpone. Heaven! :)

    ReplyDelete
    Replies
    1. Thanks 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...... :)

      Delete
  8. I'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!

    ReplyDelete
    Replies
    1. Ariel, 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!

      Delete
  9. Strawberries 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!

    Sarah (Sadie Seasongoods)

    ReplyDelete
    Replies
    1. Berries and Lemon, a great team, Thank You Sarah!

      Delete
  10. This recipe isn't only healthy, but it looks delicious! Thank you for sharing it at the #AnythingGoes Link Party.

    ReplyDelete
    Replies
    1. Thank You Sandy, it was delicious

      Delete
  11. This looks scrumptious and great that is a healthy version as well. Thanks so much for sharing with us at #AnythingGoes Link Up Party

    ReplyDelete
  12. What 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

    ReplyDelete
    Replies
    1. Hi Jerusha,

      You 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

      Delete
  13. This dessert looks so yummy! Thanks for sharing at our Cooking & Crafting Link Up!

    ReplyDelete
  14. That 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.

    ReplyDelete
  15. Thank 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.

    ReplyDelete
  16. This looks delicious! Thanks for sharing it with us at Bloggers Brags this week. I'm pinning!

    ReplyDelete
    Replies
    1. Thanks Christie & thanks for the pin!

      Delete
    2. This comment has been removed by the author.

      Delete
  17. What a neat summer dish! Looks so pretty too!

    Thanks for joining Cooking and Crafting with J & J!

    ReplyDelete
    Replies
    1. And so easy too Jess, thanks :)

      Delete
  18. Another amazing tart you made! Look so delicious! Thank you for sharing it with us #Pintorials

    ReplyDelete
    Replies
    1. Hi 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

      Delete
  19. I haven't tried lemon curd but the photo looks delicious! Thanks for sharing with us at #WednesdaysWisdom

    ReplyDelete
  20. Thanks 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 :)

    ReplyDelete
  21. I love strawberry. And with mascarpone... Hmm. Delicious.
    Thanks for sharing it on #WednesdayWisdom.

    ReplyDelete
    Replies
    1. Thank You Debbie, I need to get over & persuse the other blogs after work today. thanks for stopping by !

      Delete
  22. This. Looks. AMAZING,! The marscarpone lemon filling sounds so good!

    ReplyDelete
    Replies
    1. Thanks 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.....

      Delete
  23. Oh my goodness, that looks AMAZING! I'm so glad I found this recipe via Sherry's link up. Thanks for the recipe!

    Best wishes,
    Natasha in Oz

    ReplyDelete
  24. Thank You Natasha, it's so delicious, hope you get the chance to try it. Thanks for stopping by!

    ReplyDelete
  25. I just made a Strawberry Tiramisu and love using mascarpone in recipes. Gives it such a creamy taste... Happy FF and Happy Weekend :)

    ReplyDelete
    Replies
    1. I've made a strawberry tiramisu years ago & it was amazing. Thanks & Happy weekend too!

      Delete
  26. Replies
    1. And tastes great too, Thank You Kim

      Delete
  27. This tart looks absolutely delicious, I would like a large slice please! :D
    So glad you shared this with us at Fiesta Friday!

    ReplyDelete
    Replies
    1. It's love to share with you Michelle.

      Delete
  28. Oh 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.

    ReplyDelete
  29. I'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!

    ReplyDelete
    Replies
    1. Hi 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

      Delete
  30. I lI've the combo of berries and lemon curd. Thanks for sharing with Small Victories Sunday linkup. Pinned to our linkup board.

    ReplyDelete
  31. Tarts 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.
    hugs,
    Jann

    ReplyDelete
  32. YUM! This looks amazing!!! Thanks so much for sharing with us at #HomeMattersParty. Hope you join us again next week! The door opens Friday EST.

    ReplyDelete
  33. What 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!

    ReplyDelete
    Replies
    1. We live lemon too April, thanks for the pin

      Delete
  34. Oh 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!!

    ReplyDelete
  35. Our small town grocery store doesn't handle mascarpone, can I use regular cream cheese?
    Looks great, thank you!

    ReplyDelete
    Replies
    1. Sure you can Piney. It might be a bit more tangy, but that would be fine with me! Sorry for the late reply

      Delete
  36. What a recipe it is! really amazing....

    ReplyDelete
    Replies
    1. check out Heidi's blog, she's has lots of wonderful recipes there and thanks for stopping by. sorry for the late reply.

      Delete