Today, you almost had me at quinoa. Or rather a twist on quinoa salad of a favorite ethnic variety. A recipe I’ve been craving, with bright flavors, creating lighter lunchtime fare. But then…this happened: Berry Tart With Lemon Curd Mascarpone.
Ingredients:
For the tart crust- 1 ½ cups all purpose flour
- ½ cup almond flour
- 1 teaspoon kosher salt
- 2 teaspoons powdered sugar
- ½ cup unsalted butter, 1 stick, very cold and diced into ¼ inch pieces
- 1 egg yolk
- 1-2 tablespoons cold water
For the mascarpone filling
- ¾ cup whipping cream
- 1 8 ounce container mascarpone cheese, at room temperature
- 1 heaping tablespoon powdered sugar
- 1 cup lemon curd, store bought, or I used this recipe
- 1 pint strawberries, hulled and sliced
- 1 pint raspberries
- ¼ cup strawberry preserves
- Mint leaves for garnish
Instructions:
- Mix the all purpose flour, almond flour, kosher salt and powdered sugar in a large bowl.
- Add the unsalted butter pieces and work into the flour, creating thin sheets of butter in the flour.
- Mix the egg yolk with 1 tablespoon water in a small bowl and add to the flour and butter mix.
- Get full recipe==>>foodiecrush.com
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