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.
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.
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!
What She's Having 
She’s beautiful! Happy 2 years and cheers to many more!
This recipe look great! I would love it if you linked up this post to my springtime recipes blog hop for a chance to win a “Top Chef” cookbook: http://ow.ly/9Lmwj
Happy anniversary!
This looks awesome and happy 2 year anniversary! The blog is great!
Hi, Sandy! Thanks for visiting my blog. I haven’t trtoepnrasd these by car. I’ve usually made them at home to serve to my guests. Is it a possibility to assemble them once you get to your party? You can put the buttercream in a piping bag with a tip covered in plastic. If you wash, hull, and trim the bottom of the strawberries, you can quickly put them on top of the brownies and quickly add the buttercream fur around the strawberry hat. The buttercream is pretty stiff and if you’re strawberries are not too big, maybe they’ll stay on. Good luck! daisy
It looks wonderful. Happy Anniversary to you!
May I just say how much I love your blog! The food looks amazing and I swear I did not know how much saliva my mouth was capable of producing
Happy anniversary. I hope you continue to be interested since your photo is beautiful, and the tart looks yummy. I will have to bookmark for strawberry season. I also found a recipe for mascarpone on another site that I am anxious to try. Also, I hope you will update us about the mechanics of WordPress. I have a site that I am working on, but have not launched because I am working on my photography. Every time I think I am ready to go I find out there are a few more things I need to learn. I will say it has been both challenging and interesting.
Congrats on 2 years! Your photos are gorgeous. I’m with you on this being much more of a challenge that I ever though, and a Souffle is on my list of things to tackle as well.
I’ve notice that about the gravatars, but I don’t want to leave a comment from the WP blog that my email is linked to. I had to set up a different email address linked to the gravatar that I want. Kind of a pain, but didn’t take that long.
I’m getting ready to celebrate my second blog anniversary. I think I’ll make this for Easter!
Happy Anniversary, we hope you continue to enjoy writing your blog, just as much as we love reading it!!
Yay for 2 years! Congrats! Your photos are absolutely stunning! I feel like I should be able to reach in and take a slice of this delicious tart! The berries look incredible! Sounds divine!
Congrats on 2 years! This is a gorgeous tart and it sounds delicious! Your photos are always so beautiful!
Happy blog birthday! This is a gorgeous tart — perfect for celebrating.
Congrats on two years of blogging! That is one incredible looking tart, so pretty!
Happy blog birthday! I think you got my hopes up on this chocolate souffle… Don’t met me down now! I just want to taste it!
How exciting for you! Thanks for the recipe and keep it up sista! God bless all you do!
What a gorgeous tart! I love berries with Mascarpone.
it looks amazing! can i substitue the almond flour, i dont get it where i live ( honduras), thanku
Yup, just leave out the almond flour and use 1 1/4 cup all purpose. Or you could pulse almonds in a food processor until very finely ground to make your own almond flour.