Tuesday, July 31, 2012

Lemon Blueberry Mascarpone Tart

I am slowly beginning the descent into alcoholism and obesity-- which I knew was inevitable. Currently sitting on my couch eating pie out of the pan, drinking wine out of the bottle, and watching the Olympics. Watching OTHER people exercise counts right?

I made this Lemon Blueberry Mascarpone (isn't that the most fun word to say in an exaggerated Italian accent? Mascarpone! ) Tart last night and only a small sliver remains. It is as delicious as it is easy to make. Next time I make it (and there will be a next time) I want to make my own mascarpone. It contains a total of two ingredients and is so much cheaper than store bought (which you would think contains pure gold flakes based on expensive it is.)

Lemon Blueberry Mascarpone Tart (from here)

  • 500g mascarpone
  • 2 tablespoons finely grated lemon rind
  • ½ cup (80g) icing (confectioner’s) sugar, sifted
  • 375g blueberries
  • icing (confectioner’s) sugar, for dusting
  • sweet shortcrust pastry
  • 1½ cups (225g) plain (all-purpose) flour, sifted
  • 125g cold butter, chopped
  • ½ cup (80g) icing (confectioner’s) sugar, sifted
  • 3 egg yolks
  • 2 teaspoons vanilla extract
  • 1 tablespoon iced water

To make the pastry, place the flour, butter and icing sugar in the bowl of a food processor and process in short bursts until the mixture resembles fine breadcrumbs. While the motor is running, add the egg yolk and vanilla. Add the iced water and process until the dough just comes together. Turn out onto a lightly floured surface and bring together to form a ball. Flatten into a disc, wrap in plastic wrap and refrigerate for 1 hour. Preheat oven to 180ºC (350ºF). Roll the pastry out between 2 sheets of non-stick baking paper to 3mm thick. Line a lightly greased 33cm x 9cm loose-bottomed rectangular tart tin with the pastry. Trim the edges and prick the base with a fork. Refrigerate for 30 minutes. Line the pastry case with non-stick baking paper, fill with baking weights or rice and bake for 10 minutes. Remove the paper and the weights and bake for a further 10 minutes or until golden. Set aside to cool. While the tart is baking, make the filling. Place the mascarpone, lemon and icing sugar in a bowl and mix well to combine. Spread onto the base of the cooled tart shell, top with the blueberries and dust with icing sugar to serve. Serves 8–10 (or 1-2.....) 

No comments:

Post a Comment