Berries Berries Berries…..
One tart crust baked and cooled completely
1 container Mascarpone (Italian cream cheese) cheese at room temperature
You can make your own very easily but you have to start the night before.
- 2 ripe peaches (I used white Texas hill country peaches)
- 1 pint raspberries
- 1 pint blackberries
- 1 container strawberries
- 1 pint blueberries
Rinse and dry all fruit. I like to rinse my berries about 1 hour before using and leave them to dry on paper towels on the counter. Trim green tops from the strawberries and slice the peaches.
- 1 1/2 cups all-purpose flour
- 2/3 cup unsalted butter cut into small chunks
- 1/4 teaspoon salt
- 1 egg
- 3 Tablespoons cream
In a large bowl with a pastry cutter or in the bowl of a food processor add the flour, butter and salt. Cut the butter into the flour or pulse until it resembles corn meal. Whip the egg and cream together pour into the flour and toss the flour until it starts to form a dough. Pour the dough onto a piece of plastic wrap and knead just into a disk shape cover with the plastic and refrigerate for 1 hour. Roll the dough into a circle two inches larger that your tart pan. Fit the crust into the pan and bake blind with weights on top of a piece of parchment paper for 20 minutes. Remove from oven and let cool for cream pies or tarts. This is a great base for fresh fruit pies with pastry cream too.
Adapted from a dozen sources, all using the same ingredients in the same amount. Or store bought.
Yields about 1 1/2 cups
2 cups heavy cream, pasteurized (but not ultra-pasteurized)
1 tablespoon lemon juice, freshly squeezed
In a large saucepan, heat heavy cream over medium high heat until a candy thermometer reads 190 degrees F (88 degrees C). The cream should be at a simmer. Be careful not to scorch the bottom! Stir in the lemon juice and continue to heat at 190 degrees F (88 degrees C) for 5 minutes, stirring constantly. The cream should thicken enough to coat the back of a spoon. Remove from heat and allow to cool to room temperature, about 30 to 45 minutes.
Place a strainer lined with 4 layers of cheesecloth (or a few layers of coffee filters) over an empty bowl. Add the cream, cover with plastic wrap, and place in the refrigerator. Allow the cream to strain out for 8-12 hours, preferably overnight. Discard the whey; I only ended up with a couple of tablespoons. When finished straining, transfer the cheese to an airtight container and store in the refrigerator.
Use fresh mascarpone cheese within the week.
Layer with fruit I started with peaches the add various berries chill for about 1 hour and served. You can add a dollop of whipped cream if you fancy. Leftovers keep for a few days covered and chilled.
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