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- You can make your own lemon curd or use a good store-bought variety. The sweetness can vary dramatically so taste the whipped cream mixture before you add the extra lemon juice.
- If you can’t find graham crackers, digestive biscuits are a great substitute.
- The crust can be made up to a day ahead and stored at room temperature, wrapped well in plastic, until you’re ready to assemble the rest of the berry tart.
- You can use a round, square or rectangular tart pan, as long as it has a removable bottom.
- If you want the fruit to have that fancy, shiny look you see on French pastry, brush the fruit with a little strawberry jam that you’ve thinned with a teaspoon or two of warm water.
- For the Crust:
- 12 whole graham crackers (1½ cups, 7oz)
- 6 tablespoons unsalted butter, melted (85g)
- 3 tablespoons brown sugar (34g)
- ¼ teaspoon fine sea salt
- For the Mascarpone Filling:
- ¾ cup whipping cream (180ml)
- 1 8 ounce container mascarpone cheese
- 4 ounces cream cheese, room temperature
- 2 tablespoons powdered sugar
- ½ cup lemon curd, home-made or store bought (120ml)
- 1 teaspoon lemon zest (from half a lemon)
- 2-3 teaspoons lemon juice (optional, to taste)
- For the Berry Topping: Note: use whatever berries you like best
- 1 pint strawberries, hulled and sliced or halved
- ½ pint raspberries
- Mint leaves for garnish
- Position a rack in the center of the oven and heat the oven to 350°F
- Place the crackers in the bowl of a food processor and process until fine crumbs form. Add the salt, sugar and melted butter and process again until well combined.
- Place the crumbs into the tart pan and evenly spread the crumbs so that they cover the bottom of the pan and sides. Press down on the bottom firmly to make a compact layer. Use your fingers to pinch and press some of the crumbs around the inside edge of the pan to cover the sides evenly and create a rim about a ¼ inch thick. Bake the crust until it’s golden brown and smells nutty, about 10 minutes. Set the baked crust on a rack and let cool. Note: The crust can be made up to a day ahead and stored at room temperature, wrapped well in plastic.
- Beat the cream and cream cheese together on high speed with a hand mixer or a stand mixer until soft and creamy, about 3 minutes. Add the softened mascarpone cheese and powdered sugar and beat on medium speed until mixed well (don’t over-beat, mascarpone can separate). Add the lemon curd and lemon zest and mix on low until just combined. Taste and if you want more tartness, add the lemon juice.
- Pour the cream mixture into the cooled tart crust and level it with an offset spatula or butter knife. Chill for at least 3 hours (overnight is fine too). Top the tart with the berries and garnish with mint leaves if desired. Serve chilled (I like to take it out of the refrigerator 15 minutes before serving).
Our weeknight-friendly Creamy Tomato Soup is a favorite of kids and adults alike. Canned and sun-dried tomatoes give it loads of flavor, along with fresh herbs and a creamy swirl of Mascarpone cheese. Instead of plain old grilled cheese, we’ve paired it with the most delicious and buttery Roasted Garlic Cheesy Toast.
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Cork and Knife Our new cookbook is out now — and its focus is one of our favorite ingredients: booze! We show you how to use the cooking properties of beer, wine, bourbon and more to make your dishes pop! A good beer isn't only the perfect liquid...