Blackberry Mascarpone Tart with Hazelnut Crust

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Blackberry Mascarpone Tart with Hazelnut Crust
Blackberry Mascarpone Tart with Hazelnut Crust
1 cup chopped hazelnuts toasted
6 tbsp. cold butter
1¼ cups flour
1/2 cup sugar
1 egg yolk + 1 to 2 tbsp. ice water
2 (6- oz.) containers fresh blackberries
1/2 cup blackberry brandy
1 tbsp. cornstarch dissolved in 1 tbsp. water
1/2 cup whipping cream
1 (8- oz.) container mascarpone cheese at room temperature
1 (6- oz.) container vanilla yogurt
1/3 cup honey
1 tsp. vanilla extract

Prep: 30 minutes Cook: 25 to 30 minutes Chill: 1 hour Makes: 8 servings

1. Preheat oven to 350°F. To prepare crust, place hazelnuts in a food processor and pulse until finely chopped; pulse in butter, flour and sugar until mixture resembles coarse crumbs. Transfer to a medium bowl and stir in egg yolk and water with a fork.
2. Press onto the bottom and sides of a 9-inch tart pan with a removable bottom; refrigerate for 1 hour. Prick bottom and sides of crust with a fork and bake for 25 to 30 minutes; remove from oven and let cool. While crust is cooling, prepare topping by placing blackberries and brandy in a small saucepan. Bring to a boil; reduce heat and simmer over low heat for 5 minutes. Stir in cornstarch mixture and cook for 1 minute more; let cool.
3. To prepare filling, beat cream in a medium bowl until stiff peaks form. In a separate bowl, beat together mascarpone cheese, yogurt, honey and vanilla until smooth; fold into whipped cream. Spread into cooled crust, then spread blackberry topping over top. Refrigerate until ready to serve.
Wine Suggestion
Quady Elysium - The fragrant rose-like flavors of this dessert wine, made from the Black Muscat grape, are perfect with berry desserts.

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Comments   To add your comments, please log in.

Instead of blackberries, I use 1 small package of fresh blueberries. I cook it in port wine, sugar, and cornstarch.

  Comment Number: 3889
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Actually, I've been searching for the recipe for Irish Bacon and Egg Strata and cannot fnd it anywhere. Please help as I want to make this dish for Christmas morning. Thanks, Peggy Butler

  Comment Number: 4798
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Auntona - it's here:

  Comment Number: 4801
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