If I had a personal chef, I think I would want it to be Annie – I save more of her recipes than any other food blog by far!
I bought a thing of Mascarpone cheese at Trader Joes the other day, because I keep seeing it in recipes and wanted to try it out in some crepes. Then all the recipes I found sounded way to rich or had a bunch of other ingredients that I didn’t have, or took way more cheese than I had on hand. Luckily, Annie posted this Mascarpone and Blackberry Tart that sounded really tempting, so I decided to give it a try. I splurged on a tiny little container of blackberries. And I’m sure I didn’t do the tart justice (especially in the photography department), but it was a fun experiment.
Mascarpone Blackberry Tart (from Annie’s Eats)
Since I was already making the pie crust for the quiche, I opted to use the rest of it for this, rather than try a new crust (I will be a little more daring next time, since the recipe for the crust looks like it has more flavors in it. My crust looks a little sad because it shrunk down the sides of the little pan it was in and then I massacred it when I was removing it from the pan. Any tips from the pros on how to avoid that?
Anyway, the filling is cold, so you prepare the crust, bake it and let it cool.
In the meantime, mix:
- 2/3 cup mascarpone cheese
- 1/2 cup sour cream
- 1/3 cup honey
Until they are creamed together and smooth. Watch out for the honey, it likes to stick to the bottom of the bowl.
- 1/2 tsp vanilla
- pinch nutmeg
Spoon the filling into the crust and smooth, then top with fresh blackberries. Enjoy the tart, creamy goodness!