Friday, July 8, 2011

S+S chow: blackberry mascarpone tarts

So it's summer, obvi, and we have been frequenting the farmer's market like woah. I mean produce out the wazzoo. Lindsay's (Sadie's mom) freezer is filled to the brim with blackberries and we are not exaggerating. When we were thinking of recipes for the week we were thinking of something dessert like but with some fresh fruit. Aha! Blackberries. We have a lot of those. How about a blackberry mascarpone tart you say? Well we have got that for you my dears! This is absolutely incredible. DO. NOT. MISS. OUT. 

You need: (For 4 tartlets)
For the Amaranth Crust*:
    1 cup + 2 Tbsp all-purpose flour
    1/3 cup amaranth flour
    7 Tbsp butter
    2 Tbsp fine cane sugar
    Pinch of salt
    1 egg yolk
    3 Tbsp water, cold
*You will have enough dough for 6 tartlets
For the Toppings:
    9 oz mascarpone
    1/2 cup (minus 1 Tbsp) heavy cream, cold
    1.5 oz confectioner’s sugar
    1 vanilla bean, seeds removed
    14 oz black berries

For the Light Syrup:
    2 Tbsp water
    1.5 oz cane sugar
Steps:
    To make the crust, place the flours, sugar, salt in the bowl of a food processor.
    Add the diced butter and egg yolk. Mix into coarse crumbles using the pulse mode.
    Add the cold water and mix until the dough detaches from the bowl. Wrap in plastic and place in the fridge for a hour before using.
    After this time, roll your dough and place in small buttered molds (or a large one).
    Make small holes at the bottom and place covered in the fridge again, for 30 min.
    In the meantime, prepare your blackberries. In a pot, dissolve 1.5 oz sugar with 2 Tbsp water, then add 7 oz g blackberries. Simmer for 3 min then stop the heat and let the blackberries cool down in the syrup.
    Preheat your oven at 350 F.
    Take the tarts out of the fridge and precook for 15 to 20 min (with paper and weight).
    Remove the weight and paper and continue to cook for 10 to 15 min (depending on mold size and dough thickness).
    Unmold and let cool on rack.
    For the tart toppings, prepare the mascarpone cream. Beat the mascarpone with the confectioner’s sugar until you have a smooth cream.
    Add the vanilla seeds.
    Whip the cold cream and fold it in gently.
    Pipe the cream on top of the dough.
Top with blackberries in syrup and some fresh ones — add some syrup. Serve immediately.


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