Mango Berry Summer Tart
Mango+berry tart for summer Using on of my favorite pastry chef Byron Konold’s tart recipe. This mascarpone base is so light + delish. Added a passionfruit purée to the mix and a squeeze of Meyer lemon on top right before serving. Sorry for the anxious crowd waiting as we swirled these mangoes and layered the berries 🤷🏼♀️🙃😆😅🍓🥭🍋🌸 CLICK TO SHOP my favorite supplies: Bottom out rectangle tart pan makes it super easy to get those perfect tart edges Old fashion 3 cup sifter with wooden hand crank 4cup mini food processor from cuisinart Cutest little rustic+round cutting+serving boards Stand up citrus juicer one of my v v favorite things in my kitchen Citrus zester nothing fancy. If you don't already have this staple..its a must INGREDIENTS: 8 oz mascarpone cheese (or cream cheese) 1/3 cup of powdered sugar 1 cup of heavy cream Zest of one meyer lemon Juice of ½ meyer lemon 1 teaspoon vanilla or omit the vanilla+lemon juice and add: 1/4 cup fresh passion-fruit juice plus pulp for serving+swirling DIRECTIONS In mixing bowl fitted with a paddle attachment, mix cheese, powdered sugar, lemon zest, juice and vanilla until well incorporated. In a separate bowl, beat heavy cream until stiff peaks. Fold in 1/3 of the whipped cream into the mascarpone mixture until well incorporated, then fold in the remaining cream. Shortbread Tart Crust 1 Stick butter cut into cubes – keep cold 1 cup flour- sifted 1/3 cup powdered sugar - sifted Pinch of salt DIRECTIONS Preheat oven to 350 degrees. Grease tart pan. In a food processor, blend all ingredients until it looks like coarse sand. Remove and form a ball. Put in fridge for 10 minutes to firm up the butter in to dough. Press dough into tart pan quickly and evenly so the butter doesn’t start to melt. Trim edges and dock the base of the tart with the tines of a fork. Line tart shell with parchment, then add pie weights and cook in oven for 25 minutes or until the crust is golden brown. Let cool completely, then fill with your favorite tart ingredients.