A special thank you to Vermont Creamery for supplying these products for this Mascarpone Tart. As always, all thoughts are my own.
A few weeks ago I made this delicious summery tart. It was similar in taste and texture to a light and airy cheesecake with fresh fruit topping, but without the heavy cream cheese texture. In other words it was delicious!
Do you remember a while back I shared with you the delicious goodies I received from Vermont Creamery? There were so many amazing items in that package that I’ve been creating with, but one item in particular was intriguing to me. It was the Mascarpone, which is an Italian style cream cheese. It sounded decadent and delicious so I just had to create a dessert with it. I used items I had one hand and created this tart using a variety of summer fruits. I remember seeing a beautiful tart somewhere made of green kiwi and ripe blueberries. I thought the contrasting colors were just beautiful, and I decided to add in some strawberries as well. As rich as this recipe sounds, it was surprisingly light and subtle. It’s a perfect treat to enjoy as summer comes to a close, and the Mascarpone adds just the right touch of light creaminess. Perfection.
|Vermont Creamery Mascarpone
and Lightly Salted European Cultured Butter
Tart Crust Ingredients:
- 1 large egg yolk
- 1 tablespoon heavy cream
- 1/2 teaspoon vanilla extract
- 1-1/4 cup all purpose flour
- 2/3 cup powdered sugar
- 8 tablespoons cold European Cultured Butter – lightly salted
- 8 ounces Mascarpone
- 1/2 cup heavy whipping cream
- 2 tablespoons white sugar
- 1/2 teaspoon vanilla
- 3 tablespoons apricot preserves
- 2 tablespoons hot water
- 1 kiwi, sliced
- 4 large strawberries, sliced
- 1/2 cup blueberries
It looks too pretty to eat! Very nice.
Visiting from Blog It Up.
Melissa Libertad says
These tarts always look so hard to make, but you broke it down so beautifully.. that even I think I could make one. LOL
Thank you for the beautiful recipe. I am going to pin this one for the near future. 🙂