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Blackberry-Lemon Mascarpone Tart

To Chef night usually means a great dinner, or at least a new recipe at our house. It helps that I work 9-1 on Wednesdays, so I have more time to be creative. I have been avoiding baking during January, and Brad and I have both been craving dessert. I looked in the fridge. Hmmmmmm, I bought blackberries the other day! I can do something with those. I almost always have Sweet Tart Dough in my freezer (as one recipe makes enough for three tarts, and the dough freezes well), so we were on our way.

I always have cream cheese in the garage fridge, and while I was out there, I saw my last jar of homemade lemon curd on the shelf! A plan was forming!

First I thawed the tart dough. A couple hours later, it was perfect to roll out, chill and bake for 20 minutes. While it cooled, I beat together about 6 oz. of cream cheese, 6 oz. mascarpone, 1/2 c. powdered sugar and a teaspoon of vanilla. When the tart shell was cool, I filled it with the cream cheese-mascarpone mixture.

Blackberry-lemon%20tart%201.jpg

Next a layer of lemon curd:

Blackberry-lemon%20tart%202.jpg

In a small saucepan, mix 1 1/2 c. blackberries, 1/2 c. sugar, 1 T. lemon juice, and
1 1/2 T. cornstarch mixed with 1/2 c. water. Bring mixture to a boil and remove from heat when thickened. Let sauce cool and top tart.

Blackberry-lemon%20tart%203.jpg

The joke was on me. Top Chef was NOT on this week! We suffered through American Idol auditions instead!

Blackberry-lemon%20tart%204.jpg

Comments (3)

Barb Cabot:

Oh so tempting.

Troppo buono quel dolce.

Pat:

I love making tarts! This looks delicious!

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