This Summer Berry Tart with Lemon Mascarpone Cream is supermodel gorgeous, rich and creamy, balanced by the bright citrusy flavor of lemon curd. And super-duper easy to make!
Ingredients:
For the Crust:- 12 whole graham crackers (1½ cups, 7oz)
- 6 tablespoons unsalted butter, melted (85g)
- 3 tablespoons brown sugar (34g)
- ¼ teaspoon fine sea salt
For the Mascarpone Filling:
- ¾ cup whipping cream (180ml)
- 1 8 ounce container mascarpone cheese
- 4 ounces cream cheese, room temperature
- 2 tablespoons powdered sugar
- ½ cup lemon curd, home-made or store bought (120ml)
- 1 teaspoon lemon zest (from half a lemon)
- 2-3 teaspoons lemon juice (optional, to taste)
For the Berry Topping: Note: use whatever berries you like best
- 1 pint strawberries, hulled and sliced or halved
- ½ pint raspberries
- Mint leaves for garnish
Instructions:
For the crust (you’ll need a 9½-inch fluted tart pan with a removable bottom):- Position a rack in the center of the oven and heat the oven to 350°F
- Place the crackers in the bowl of a food processor and process until fine crumbs form. Add the salt, sugar and melted butter and process again until well combined.
- Get full recipe==>>nerdswithknives.com
