Blueberry Mascarpone Cheese Tarts Food

BLUEBERRY LEMON MASCARPONE TART

Steps:

• To make the crust, preheat oven to 350 degrees. In a bowl, stir together the flour, sugar, and kosher salt. Pour in the olive oil and use a fork to mix the dough together. (No need to chill the dough).
• Place the crust dough into the tart pan and use your fingers to press the dough to the fit the pan, coming all the way up the sides of the pan. Bake for 22-25 minutes, or until the dough is baked and light golden brown in color. Set aside to cool.
• For the filling, cream together the mascarpone, powdered sugar, vanilla, and zest of one lemon. Spread evenly in the cooled tart crust. Place in refigerator to chill.
• For the topping, bring the blueberries, water, and sugar to a low boil in a saucepan over medium heat. Reduce heat and simmer for 2-3 minutes, until the blueberries have popped. In a small bowl, whisk together the cornstarch and juice of one lemon. Pour the cornstarch mixture into the saucepan and stir for another minute. Let the blueberry sauce cool completely.
• Once the blueberry sauce topping has cooled completely, spoon the mixture over top of the chilled tart; fill just until the top is covered. Any leftover topping can be served on the side.

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.

MEYER LEMON AND BLUEBERRY CHEESE TART

Steps:

• Thoroughly mix crushed lemon cookies and butter together in a bowl.
• Press cookie mixture into the bottom of an 8-inch springform pan.
• Place blueberries and sugar in a saucepan over medium-low heat; simmer until sugar has dissolved and a thin sauce forms, 10 minutes.
• Stir cornstarch into blueberry sauce; simmer until sauce has thickened, about 10 minutes. Remove from heat and cool for 10 minutes.
• Stir mascarpone, lemon curd, and whipped topping together in a bowl until well blended and smooth.
• Spread mascarpone mixture over the crust in the springform pan. Cover with waxed paper and freeze until semi-firm, about 10 minutes.
• Spread blueberry sauce over mascarpone layer; cover with waxed paper and refrigerate until set, at least 1 hour.