Indulge yourself with this marvelously creamy Mascarpone Cheese Tart sprinkled with fresh blackberries.
|Tenderflake Perfect Pastry: (Makes 2 Pie Crusts)|
|1 ¾ cups||(425 mL) Flour|
|¾ tsp||(3 mL) Salt|
|¾ cup||(175 mL) Tenderflake® Lard|
|4 to 5 tbsp||(60-70 mL) Ice water|
|Dried beans or rice for blind baking|
|2 cups||(500 mL) Mascarpone cheese|
|½ cup||(125 mL) Sugar|
|1 tsp||(5 mL) Vanilla extract|
|1 tbsp||(15 mL) Cornstarch|
|4 cups||(1 L) Blackberries|
MIX together flour and salt in a large bowl. Cut in lard with a pastry cutter or gently with finger tips until mixture resembles coarse oatmeal. Gradually add enough water to make dough cling together. Gather into a ball and divide in half. Shape each ball into a flattened round on a lightly floured surface. Wrap in plastic wrap and refrigerate one for 30 minutes and freeze one for later use.
MIX together mascarpone, sugar, egg, vanilla and cornstarch in a mixing bowl until smooth using a hand mixer. Refrigerate until ready to use.
PREHEAT oven to 375°F (190°C).
ROLL out one round of pastry on a lightly floured surface until slightly larger than a 9 inch (23 cm) tart pan. Transfer into the tart pan and lightly press pastry into the sides.
PRICK the pastry all over and place a square of wax or parchment paper, slightly larger than the inside of the tart shell. Fill the shell with dried beans or rice. Place the tart on a baking sheet and bake in preheated oven for 15-20 minutes or until lightly browned. Remove beans and wax paper from the shell. Set aside to cool slightly.
TRANSFER mascarpone mixture into the tart shell and smooth the surface using a rubber spatula. Return to oven and bake for about 20 minutes or until just set. Cool slightly and place blackberries over baked filling. Refrigerate until ready to serve.
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