Drizzle with cooled lemon curd and garnish with fresh mint. Gently spread mascarpone mixture in a thin layer on top of the puff pastry.Sift in powdered sugar and beat again until smooth. While pastry is cooling, beat mascarpone, cream cheese, lemon juice and vanilla together with an electric mixer until smooth.Let cool about 10-15 minutes until around room temperature. Remove from heat and gently press the center down. Bake pastry 14 -15 minutes, until puffed and golden.Poke the puff pastry in the middle a few times with a fork. Being careful not to cut completely through the pastry, slice a ½ inch edge all the way round. Place puff pastry sheet on top of the dusted paper.Line a cookie sheet with parchment paper and lightly dust with flour. Cook over low heat about 8-9 minutes, whisking frequently, until somewhat thickened.Add eggs one at a time, whisking until fully mixed each time.In a medium sauce pan over low heat, whisk together butter, sugar, lemon juice, zest and salt until combined.Go grab yourself a slice and call it Spring ?. I added a little lemon juice and some powdered sugar for a hint of both sour and sweet that pairs perfectly with the lemon curd. It even looks like Spring! Colorful berries, fresh mint, with a drizzle of lemon curd? And the mascarpone cream cheese spread? It goes without saying.?. Honestly, this mascarpone cream cheese berry tart just makes me happy. Let's skip that monstrosity and just keep the heat on low ?. Otherwise, you'll start to scramble the eggs. Whisk in the baking powder and the almond meal until clear. In a large bowl, whisk together the eggs and sugar until very well combined. It needs to very, very slowly warm up to just ever so slightly steaming in order to thicken. To make the cake, preheat the oven to 150 C (300 F) and line the base of three 9 inch springform tins with baking paper. Patience is a virtue with this custardy sauce. Ummm HOW have I not known about this before?! Lemon curd is DE-licious, and way easier to make than you'd think? The absolute, ultimate trick, is DO NOT, I repeat, DO NOT cook on anything other than low heat. Quick note about that homemade lemon curd. Have no shame friends! I've found the classic Pepperidge farm brand does the trick. If you have the time (and energy), absolutely go ahead and make the dough at home! But in order for this mascarpone cream cheese berry tart to be a quick, luxurious fix for you spring get together (Easter anyone?), it is essential the puff pastry is ready to go at a moments notice. This is one of my food cheats that's 100% totally worth it. With a sharp knife, open the vanilla bean, remove the seeds. It looks amazingly fancy but in reality is so easy to make! That is, if you're not waiting till the last minute to make a puff pastry dough from scratch. Directions For the crust: In a stand mixer, add the flour, sugar, pinch of salt and lemon zest. Let's jump right into spring with a mascarpone cream cheese berry tart with homemade lemon curd!Ī puff pastry dessert tart is one of my favorite go to's for any holiday get together. I think I'll just go with "It's spring" and move on because this is just getting ridiculous.
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