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Lemon Marscapone Tart with Blueberries

My friend Anthea reminded me of the value of marscapone for quick, easy and delicious desserts (see her comments in my Tiramisu post). And here is a great one from Donna Hay, for those welcome days when you are invited to a dinner with only a few hours notice. All you need is some marscapone cheese (it has a relatively long use-by date of a couple of months, so you can have some in your fridge on stand-by), a lemon, frozen berries, icing sugar and some shortcrust pastry. These ingredients can be on call in your fridge, freezer or pantry and bring calm when you get that last minute dinner invite. Now you can can quickly and confidently say: “Excellent! I will bring dessert.”

! Note – Donna Hay has a nice, evenly spaced crinkle along her pastry edge (très photogenic). I believe you can use a crinkle-edged rectangular pastry cutter to get this.

Ingredients

500g marscapone
2 tbsp grated lemon rind
1/4 cup (80g) icing sugar, sifted
375g blueberries*
1 1/2 sheets shortcrust pastry**

Method

Preheat oven to 180 degrees C.

Lay pastry sheets out to thaw.

Lightly grease a rectangular loose-bottomed tart tin (33cm x 9cm).

Line the tart tin with thawed pasty and trim the edges. Prick the base with a fork. Refrigerate for 30 minutes.

Line the pastry case with non-stick baking paper and fill with baking weights or rice. Bake for 30 minutes.

Remove paper and weights and bake for further 10 minutes until golden. Set aside to cool.

While the pastry is baking, place marscapone, lemon rind and icing sugar in a bowl and mix until well combined.

Spread the marscapone mixture into the cooled base and top with blueberries*.

Serves 8-10.

Modifications

* I used a combo of frozen blueberries and frozen raspberries. Let the berries thaw while you are preparing the other steps, or of course you can use fresh berries if tis the season.

** you can make your own sweet shortcrust pastry. I haven’t had the time (and it takes the point out of a “quick dessert”) but please let me know if you have tried this, or other great desserts, with shortcrust pastry from scratch.

My FAVOURITE SUGGESTION is to use small pastry shells (such as Pampas dessert sweet tart pastry cases) for small bite-sized “cheese-cakes” for at parties or BBQs. YUM!

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Posted by on June 17, 2011 in Food

 

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