Mascarpone Cheesecake Tart With Nectarines Food

MASCARPONE CHEESECAKE WITH ALMOND CRUST

Steps:

• For the crust: Preheat oven to 350 degrees F.
• Tightly wrap the outside of a 9-inch diameter springform pan with 2 3/4-inch-high sides with 3 layers of heavy-duty foil. Finely grind the almonds, cracker crumbs, and sugar in a food processor. Add the butter and process until moist crumbs form. Press the almond mixture onto the bottom of the prepared pan (not on the sides of the pan). Bake the crust until it is set and beginning to brown, about 12 minutes. Cool. Decrease the oven temperature to 325 degrees F.
• For the filling: Using an electric mixer, beat the cream cheese, mascarpone cheese, and sugar in a large bowl until smooth, occasionally scraping down the sides of the bowl with a rubber spatula. Beat in the lemon juice and vanilla. Add the eggs, 1 at a time, beating just until blended after each addition.
• Pour the cheese mixture over the crust in the pan. Place the springform pan in a large roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake until the center of the cheesecake moves slightly when the pan is gently shaken, about 1 hour 5 minutes (the cake will become firm when it is cold). Transfer the cake to a rack; cool for 1 hour. Refrigerate until the cheesecake is cold, at least 8 hours and up to 2 days.
• For the topping: Combine the chocolate-hazelnut spread and cream in a small bowl. Heat in the microwave until warm, stirring every 20 seconds to blend, about 1 minute.
• Cut the cake into wedges. Drizzle the chocolate sauce over the wedges and serve.

MASCARPONE CHEESECAKE TART WITH NECTARINES

Steps:

• Preheat oven to 350°F. and lightly butter a 9-inch springform pan.
• In a food processor finely grind graham crackers and amaretti with sugar. Add butter and blend until combined well. Press mixture onto bottom and about 3/4 inch up side of pan. Bake crust in middle of oven 10 to 15 minutes, or until crisp and golden, and cool completely in pan on a rack.
• In a bowl with an electric mixer beat mascarpone with sugar until smooth and add eggs, 1 at a time, beating well after each addition. Beat in lemon juice, zest, and extracts. Beat in flour and salt until combined well.
• Pour filling into crust. Bake tart in middle of oven 30 to 35 minutes, or until pale golden and set, and cool completely in pan on rack. Remove side of pan and transfer tart to a plate. Chill tart, covered, at least 4 hours and up to 24.
• Slice nectarines and in a bowl toss with sugar. Let nectarines stand, tossing occasionally, until sugar is dissolved and juices are released, about 5 minutes.
• Mound topping on tart and serve immediately.

NECTARINE AND MASCARPONE TART IN GINGERSNAP CRUST

Steps:

• For crust:
• Preheat oven to 350°F. Finely grind gingersnaps in processor. Add butter and blend until crumbs are evenly moistened. Press mixture over bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake crust until color darkens, pressing sides with back of spoon if beginning to slide, about 8 minutes. Cool completely.
• For filling:
• Beat first 6 ingredients in medium bowl until smooth. Beat in crystallized ginger. Spread filling in prepared crust. Cover loosely and refrigerate at least 2 hours and up to 1 day.
• For topping:
• Overlap nectarine slices atop filling in concentric circles. Brush with jam. Sprinkle with chopped crystallized ginger. Serve, or refrigerate up to 6 hours.
• Italian cream cheese available at Italian markets and many supermarkets.

HONEY APPLE AND NECTARINE TART WITH WHIPPED MASCARPONE

Steps:

• Line 1 large baking sheet with parchment paper. Place the sheet of puff pastry on a floured surface and cut into 4 even squares. Separate the squares and leave some room between them on the baking sheet. Create a border around the inside of each square by scoring about 1/2-inch around the inside the square. Prick the dough inside the small square. Cover and refrigerate at least 30 minutes and up to 1 day.
• Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400 degrees F.
• On each pastry square, overlap slices of apple and nectarine, within the border.
• Brush fruit on each tart, with melted butter and sprinkle with 1 teaspoon sugar.
• Bake tarts until pastry is golden and apples are tender, about 20 minutes. Drizzle each tart with 1 teaspoon honey. Transfer tarts to racks; cool 5 minutes. Serve warm or at room temperature.
• While tarts are cooling, whisk mascarpone with orange liqueur. Top each cooled tart with a dollop of flavored mascarpone.

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.

MASCARPONE CHEESECAKE

Steps:

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan., In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack., For filling, in a large bowl, beat the cheeses, sugar, lemon juice and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour over crust. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 50-60 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen; cool 1 hour longer., Refrigerate overnight. Remove sides of pan. Before serving, prepare topping mix according to package directions. Garnish cheesecake with whipped topping; drizzle with caramel. Refrigerate leftovers.