Berry Mascarpone Almond Tart

Berry Mascarpone Tart

I’ll Have What She’s Having turns two years old this week. To be honest, I never really thought I would still be blogging at this point. I’m one of those people who moves from obsession to obsession, leaving past ones behind without much thought or regret. I think what keeps food blogging interesting for me is that it continually challenges me to learn new things. In these two years I’ve learned more about photography than I ever would have without this blog, and there is still so much to learn.
In the coming year I want to challenge myself to expand my culinary skills as well as my photography skills. I want to try new cooking techniques, attempt dishes that are “scary” (chocolate soufflé, I’m looking at you), and experiment with flavours that I normally wouldn’t use. A friend of mine recently told me that she enjoys my “style” of desserts because I tend to make things she wouldn’t normally make. I want to take that even further.

Berry Mascarpone Tart

The biggest thing that keeps me going is the responses I get from readers. Your comments encourage me, inspire me, and push me to make What She’s Having better and better. Thank you.
On the topic of comments, WordPress recently made some changes to their commenting platform. Those of you who try to comment using an email address that is linked to a WordPress or Gravatar account will have to log into your accounts before leaving a comment. This change was in response to some cases of Gravatars being hijacked for trolling. Although I understand that something needed to be done, the response was kind of like using a sledgehammer to fix a splinter. I’ve removed the requirement to leave an email address when commenting so that those of you who do not want to log don’t have to. I’m keeping my fingers crossed that I won’t end up with too much spam.

Berry Mascarpone Tart

To celebrate my blogaversary, I made this Berry Mascarpone Almond Tart. It’s similar to this one I made last summer except that this time the recipe came together without any drama. The crust has a nice crunch to it from the almonds, and it’s easy to cut through. The filling is similar to a no bake cheesecake filling, creamy and rich. The amaretto flavours works really well with the berries.

Berry Mascarpone Almond Tart
Adapted from Desserts for Breakfast

Pastry Crust

  • 1 cup all-purpose flour
  • ¼ cup almond flour
  • ½ tsp. salt
  • ½ cup unsalted butter, chilled and cut into cubes
  • 1 egg yolk
  • 2-4 tbsp. ice water

Mascarpone Filling

  • 400 grams mascarpone at room temperature
  • 2 tbsp. icing sugar
  • 2 tbsp. amaretto
  • ½ cup whipping cream

Berry Topping

  • 2 cups mixed berries, cleaned
  • 2 tbsp. seedless raspberry jam

1.  Make the pastry crust: In a large bowl mix the flour, almond flour and salt together. Add the butter. Using your finger tips or a pastry cutter, rub the butter into the flour until it forms pea sized pieces of butter and holds together when squeezed. Mix in the egg yolk, and just enough water to bring the dough together. Form the dough into a disk, cover in plastic wrap, and refrigerate for at least 2 hours. Once chilled, roll out the dough to ¼ inch thick and place in a 9 inch tart pan; dock the crust (poke holes with a fork). Refrigerate the crust for 1 hour. Preheat the oven to 400F. Place a sheet of parchment paper on the crust and cover with pie weights or dried beans. Bake for 13-15 minutes, remove the pie weights and parchment and bake for an additional 3-5 minutes. Let cool completely.
2.  Make the filling: In a medium bowl, beat the mascarpone and a tablespoon of the cream together using a hand held mixer until the mascarpone is softened. Beat in the sugar and amaretto. In a separate bowl whip the cream. Fold the whipped cream into the mascarpone. Pour into the chilled tart crust.
3.  Make the berry topping: In a microwave safe bowl heat the jelly until it liquefies (about 30 seconds). Toss the berries with the jelly. Pour over the mascarpone filling. Chill the tart for at least 1 hour before serving.
Enjoy!

I’ll Have What She’s Having

Sally Albright: But I’d like the pie heated and I don’t want the ice cream on top, I want it on the side, and I’d like strawberry instead of vanilla if you have it, if not then no ice cream just whipped cream but only if it’s real; if it’s out of the can then nothing.

Waitress: Not even the pie?

Sally Albright: No, I want the pie, but then not heated.

My favourite movie ever: When Harry Met Sally. I laugh and cry every time I watch it (which is surprisingly often). I was very sad to discover the domain “whatsheshaving” is already taken. You better have a good blog, whoever you are! Thankfully, this is a movie that has many food moments to choose from, including the ordering of pie.

In an ideal world, I would have a pie to show. But I don’t. Instead I have an amaretto cheese tart for you. This is one of my favourite recipes, and it’s incredibly easy to make.

This time I made it for Nelson’s birthday plus 37 days. I’m a little late, but I think he’ll forgive me. Now all I have to do is figure out how I’m going to get it to the office…

Amaretto Cheese Tart

Crust

3 cups Amaretti cookie, crumbled (easiest if done in a food processor)

1/4 cup sugar

1 cup butter

Filling

250 g cream cheese, softened

250 g mascarpone, softened

1/2 cup sugar

3 eggs

1/4 cup Amaretto

Preheat oven to 350. Combine amaretti crumbs with sugar and butter. Press into a 9 inch tart pan, making sure to push the crumbs up the side of the pan. Bake for 10 to 12 minutes. (Update, some people had issues with butter dripping out of the tart pan, so it may be best to use a pie pan)

While the crust is baking, beat the cheeses and sugar until well combined. Add the eggs one at a time, mixing thoroughly after each is added. Add the amaretto.

Fill the tart shell with the filling and bake for 20 to 25 minutes.

Let cool, then refrigerate overnight.

Enjoy!