Mascarpone Tart With Honey Oranges And Pistachios Recipes

MASCARPONE TART WITH HONEY, ORANGES, AND PISTACHIOS

Steps:

• To cool the crust quickly, place it on a rack, position a fan a few feet away (aiming toward the crust), and turn the fan on medium speed.
• Preheat oven to 400°F. Press pie crust onto bottom and up sides of 9-inch-diameter tart pan with removable bottom; fold sides in and press to extend sides 1/4 inch above rim of pan. Pierce crust all over with fork. Bake until golden brown, about 24 minutes. Cool completely on rack.
• Meanwhile, grate enough orange peel to measure 1 1/4 teaspoons. Cut off remaining peel and pith from oranges. Slice oranges into thin rounds, then cut rounds crosswise in half. Place orange slices on paper towels to drain slightly.
• Combine mascarpone, cream, sugar, 1 tablespoon honey, cardamom, and orange peel in medium bowl. Using electric mixer, beat just until blended and peaks form (do not overbeat or mixture will curdle). Spread filling evenly in cooled crust. Arrange orange slices atop tart in concentric circles; sprinkle with pistachios. Drizzle with remaining 1 tablespoon honey and serve.

GRILLED HONEY-ORANGE FIGS WITH MASCARPONE AND PISTACHIOS

Steps:

• Heat grill to medium. Whisk together 3 tablespoons honey and the orange juice in a small bowl. Brush the honey-orange mixture generously over the figs and then skewer figs. Grill, cut side down, until just starting to caramelize, about 30 seconds to 1 minute. Transfer to a serving plate and drizzle remaining tablespoon honey over top. Dollop with mascarpone and sprinkle with chopped pistachios. Serve.

FRESH FRUIT WITH HONEY VANILLA MASCARPONE

Steps:

• Combine the apricots, plums, kiwi and cherries in a bowl. In a separate bowl, combine the mascarpone, honey, vanilla and vanilla seeds. Add the heavy cream and stir until combined.
• Pour the mascarpone mixture over the fruit, and serve.

LEMON MASCARPONE TART

Steps:

• Prepare crust as directed, using pistachio nuts. Press mixture evenly in bottom and up side of 10-inch tart pan with removable bottom. Refrigerate 30 minutes.
• Meanwhile, Heat oven to 350°F. In medium bowl, beat 3/4 cup mascarpone cheese, the sugar and 2 tablespoons lemon peel with electric mixer on low speed until blended. Add lemon juice, 2 tablespoons whipping cream and 1 teaspoon vanilla; beat until well blended. Add eggs and egg yolk, beating on low speed just until combined. Spread filling evenly in chilled crust. Place sheet of foil on rack below tart in case of spillover.
• Bake about 35 minutes or until filling is set but center still jiggles slightly when moved. Cool on cooling rack 1 hour. Refrigerate at least 1 hour.
• In chilled large bowl, beat 1 cup whipping cream and 3 tablespoons mascarpone cheese with electric mixer on high speed until soft peaks form. Stir in honey and 1/2 teaspoon vanilla. Spread over top of tart. Garnish with lemon peel. Remove side of pan before serving.

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.

DARK CHOCOLATE AND ORANGE MASCARPONE TART

Steps:

• Combine flour, butter, cocoa, and confectioners' sugar in a food processor. Blend until mixture resembles fine crumbs. Add egg and blend briefly to combine into the dough.
• Roll out crust dough on a lightly floured work surface using a lightly floured rolling pin. Place in a 8-inch tart pan with removable bottom. Prick pastry dough liberally with a fork. Chill for 1 hour.
• While crust dough chills, preheat the oven to 350 degrees F (175 degrees C).
• Bake crust in the preheated oven until golden brown, about 15 minutes. Remove from oven and set on a wire rack to cool. Reduce oven temperature to 300 degrees F (150 degrees C).
• Melt dark chocolate chips in a double boiler, about 5 minutes; remove from heat.
• Beat mascarpone cheese, eggs, and sugar together in a bowl using an electric mixer until smooth. Pour in melted chocolate and orange liqueur; stir to combine. Pour filling into the prepared crust.
• Bake in the preheated oven until set, about 40 minutes. Remove from oven and let cool before serving.

LEMON CURD, MASCARPONE & PASSION FRUIT TART

Steps:

• Heat the oven to 200C/180C fan/gas 6. Unroll the puff pastry onto a lined baking tray. Score a 2cm border around the edge of the pastry using a sharp knife, then brush the border with the egg.
• Bake for 15-20 mins, or until golden and crisp. Gently push down the middle with the back of a spoon, then leave to cool completely.
• Whisk the mascarpone with the double cream and 3 tbsp lemon curd until soft and spoonable. Fold in another 3 tbsp lemon curd and the seeds of 1 passion fruit.
• Spoon the cream mixture in the centre of the pastry and scatter over the seeds of 2 passion fruit and the chopped pistachios.

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.

FIGS WITH HONEY-ORANGE MASCARPONE AND PISTACHIO BRITTLE

Steps:

• Line baking sheet with foil. Stir sugar and 1 tablespoon water in small skillet over medium-low heat until sugar dissolves. Increase heat to medium-high; boil until syrup turns deep amber, occasionally swirling skillet and brushing down sides with wet pastry brush, about 5 minutes. Remove from heat; add salt and nuts. Stir to coat and transfer to prepared sheet. Cool.
• Stir mascarpone, cream, honey, and orange peel in small bowl. Coarsely chop brittle. Arrange figs on plate. Spoon 1 teaspoonful mascarpone mixture atop cut side of each fig; garnish with brittle.