Berry Tart With Mascarpone Cream Food

SUMMER BERRY TART

Steps:

• Preheat the oven to 375°F. Place the oven rack in the middle of the oven.

FRESH FRUIT TART WITH MASCARPONE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 tart pans.
• Blend flour, butter, and sugar together in a bowl using an electric mixer until combined. Divide mixture evenly and press into the bottoms of the prepared tart pans.
• Bake in the preheated oven until golden brown, 12 to 15 minutes. Let cool completely.
• While crusts are cooling, beat cream cheese, mascarpone cheese, sugar, vanilla extract, nutmeg, and cinnamon together in a bowl using an electric mixer until light and fluffy. Spread mixture over cooled crusts. Arrange strawberries, blackberries, and kiwis on tart in desired design.
• Mix sugar and cornstarch together in a small saucepan. Pour in water and lemon juice. Cook over medium heat until clear and thick, about 2 minutes. Let glaze cool completely.
• Glaze the entire top of each tart gently using a pastry brush.

MASCARPONE AND WILD BERRY TART

Steps:

• For the crust: In a stand mixer, add the flour, sugar, pinch of salt and lemon zest. Mix together for about 30 seconds.
• With a sharp knife, open the vanilla bean, remove the seeds and add them to the other ingredients in the mixer.
• With the mixer on a medium speed, add the cold butter and mix until it looks like coarse crumbs.
• In a small bowl, beat together the yolks and grappa and add it to the mixture. Keep the machine running on medium speed. The dough will come together (it only takes a few seconds) and as soon as it starts leaving the sides of the bowl, turn off the machine, and by hand on a flat surface, work into shape of a disk. Cover with plastic wrap and refrigerate for about an hour.
• Preheat the oven to 425 degrees F. Butter an 11-inch tart pan very well.
• On a floured surface, roll out the dough to about 1/4-inch thick, and then gently lay it into the tart pan. Press the dough lightly into the round edges, then, using your fingers, press on the edges of the pan, cutting off the excess.
• With a fork, poke the dough several times, all the way through to the pan. The tart will try to "rise" in the oven, so poking the tart helps it breathe in the hot air.
• Bake in the oven until golden and crisp, about 20 minutes. Set aside on a cooling rack for about 30 minutes.
• For the filling: Use a hand mixer to whip together the mascarpone, cream, grappa, sugar, and vanilla seeds in a large bowl. Whip until you have soft peaks.
• Spread the filling on top of the cooled crust. Add the berries by just dropping them on the cream, there is no need to push the fruit. If the cream is light and fluffy they will slowly drop into the filling. Top with shaved dark chocolate.

BERRY TART WITH MASCARPONE CREAM

Steps:

• Preheat oven to 375°F.
• On a floured surface with a floured rolling pin roll out dough into an 11-inch round (about 1/8 inch thick) and fit into a 9-inch tart pan with a removable fluted rim. Roll rolling pin over top of shell to trim dough flush with rim and with a fork prick bottom of shell all over. Chill shell 30 minutes, or until firm.
• Line shell with foil and fill with pie weights or raw rice. Bake shell in middle of oven 20 minutes and carefully remove foil and weights or rice. Bake shell until golden, about 10 minutes more, and cool completely in pan on a rack. Shell may be made 1 day ahead and kept in pan, loosely covered, at room temperature.
• In a bowl with a whisk or an electric mixer beat together mascarpone, cream, and sugar until mixture holds stiff peaks. Spoon mixture into shell, spreading evenly.
• Quarter strawberries and in a large bowl combine with remaining berries. In a small saucepan simmer marmalade and liqueur, stirring, until reduced to about 3 tablespoons and pour over berries. With a rubber spatula gently stir berries to coat evenly. Mound berries decoratively on mascarpone cream. Tart may be assembled 2 hours ahead and chilled. Bring tart to room temperature and remove side of pan before serving.

SUMMER FRUIT & MASCARPONE TART

Steps:

• Heat oven to 200C/180C fan/gas 6. Unroll 1 pastry sheet, but leave it on the parchment. Place it on a baking tray, dust with 2 tbsp icing sugar, then cover with another sheet of parchment and another baking tray. Pour baking beans into the tray to weigh it down, or use empty cans. Bake for 30 mins, then check if the pastry is golden all over. If not, return for another 5 mins or so. Repeat with the other pastry sheet (or cook both together if you have enough trays). Once out of the oven, trim the edges with a large, sharp knife. Leave to cool.
• Softly whip the mascarpone, cream, vanilla and remaining icing sugar, then transfer half to a disposable piping bag fitted with a 1.5cm round nozzle (or just snip off the corner). Pipe blobs of the mascarpone cream over the surface of one piece of pastry, right up to the edges. Top with half the fruit and dust with a little icing sugar.
• Top with the second piece of pastry, more mascarpone cream (refilling the bag when you need to), the remaining fruit, a dusting of icing sugar and, finally, some mint leaves. Use a serrated knife to cut through the layers without squashing the whole tart. Best served within an hour or two, but leftovers will keep for up to two days in the fridge.