Mixed Berry Tart with Mascarpone-Ginger Cream

Mixed Berry Tart 1MIXED BERRY TART with MASCARPONE-GINGER CREAM
Adapted via Gourmet
Serves: 8 to 10

Ingredients
For the Filling:
1/2 cup chopped crystallized ginger (4 oz)
1 (8-ounce) container mascarpone cheese
6 ounces cream cheese, room temperature
1/4 cup sugar
1 tsp grated lemon peel
1/4 tsp vanilla extract

1 large egg yolk + 2 tbsp water, gently whisked
2 (17 1/4-oz) packages frozen puff pastry, thawed but kept chilled
2 pints raspberries
2 pints blueberries

Special Equipment: parchment paper

Directions:
Prepare the filling: place the crystallized ginger into the bowl of a food processor – process until minced (but not a paste). Add the mascarpone, cream cheese, sugar, lemon peel and vanilla – process until thoroughly combined. (Note – can be made one day in advance; chill until ready to use).

Create the tart (see below for final product): Unfold 1 pastry sheet on a square of parchment; add two more sections from another pastry sheet (5 pastry sections total) – pinch the sections together, and gently roll to flatten/connect the tart’s sections. Brush all over with egg wash, and prick the entire surface evenly with a fork.

Set the remaining pastry section onto a cutting board, and cut out a 1 1/4-inch strips. Unfold another pastry sheet (if needed) to create enough strips to outline the tart. (Reserve remaining pastry dough for another use). Transfer pastry on parchment to Mixed Berry Tart 2baking sheet in freezer and chill until firm, about 10 minutes.

Remove pastry from freezer. Using the tip of small knife, make 1/4-inch-long vertical cuts through double layers of edge about 1/2 inch apart (to help sides rise evenly). Return pastry on parchment to baking sheet in freezer and chill until firm but not solid, about 10 minutes more.

Preheat oven to 450°F and heat another baking sheet on lowest rack in oven until hot, about 2 minutes. Remove baking sheet from oven and transfer pastry on parchment from freezer to hot sheet. Bake pastry on lowest rack of oven until puffed and deep golden brown (a little darker than usual so double edges are cooked through), 14 to 16 minutes. Transfer pastry on parchment to a rack to cool.

Assemble: gently spread the filling up to the edges of the tart – arrange the berries as desired, and serve immediately.

To read more about this dish and my musical pairing, click HERE.

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