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Apricot & Cherry Mascarpone Tart
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15 INGREDIENTS • 8 STEPS • 30MINS

Apricot & Cherry Mascarpone Tart

Recipe

5.0

2 ratings
Rich mascarpone filling to go into this jaggery graham cracker crust! Jaggery is the main sweetener in most Indian food and in my crust for the tart! The crust is the perfect mixture of salty and sweet. Jaggery naturally has a saltiness to it and then I added 3/4 teaspoon of salt to the crust as well. Mixed with the sweet mascarpone filling and tart fruit, it’s a winner!
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Rich mascarpone filling to go into this jaggery graham cracker crust! Jaggery is the main sweetener in most Indian food and in my crust for the tart! The crust is the perfect mixture of salty and sweet. Jaggery naturally has a saltiness to it and then I added 3/4 teaspoon of salt to the crust as well. Mixed with the sweet mascarpone filling and tart fruit, it’s a winner!
author_avatar
Milk & Cardamom
Hi, I'm Hetal, welcome to Milk & Cardamom! I'm a past MasterChef contestant living in sunny San Francisco where I cook up spectacular flavours mostly inspired by the flavours of India

30MINS

Total Time

$2.39

Cost Per Serving

Ingredients

Servings
6
us / metric
Jaggery Crust
Milk Powder
60 g
Milk Powder
Graham Cracker Crumbs
125 g
Graham Cracker Crumbs
Jaggery Powder
4 Tbsp
Jaggery Powder
or Brown Sugar
Granulated Sugar
2 Tbsp
Granulated Sugar
Salt
1 tsp
Salt
Unsalted Butter
110 g
Unsalted Butter, melted
Ghee
2 Tbsp
Ghee
Filling
Heavy Cream
120 mL
Heavy Cream
Mascarpone Cheese
230 g
Mascarpone Cheese
Apricot
4
Apricots, pitted, halved
Maple Syrup
3 Tbsp
Maple Syrup
Vanilla Extract
2 Tbsp
Vanilla Extract
Cherry
300 g
Cherries, pitted, halved
Date Syrup
1 Tbsp
Date Syrup
optional
Chocolate Salt
1 pinch
Chocolate Salt
optional

Nutrition Per Serving

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Calories
655
Fat
44.6 g
Protein
7.0 g
Carbs
51.3 g
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author_avatar
Milk & Cardamom
Hi, I'm Hetal, welcome to Milk & Cardamom! I'm a past MasterChef contestant living in sunny San Francisco where I cook up spectacular flavours mostly inspired by the flavours of India

Cooking Instructions

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step 1
To make the crust, sprinkle the Milk Powder (60 g) onto a parchment-lined baking sheet into an even layer.
step 2
Bake at 300 degrees F (150 degrees C) for 9-10 minutes, or until the powder is golden brown. Let cool.
step 3
Add cooled toasted milk powder, Graham Cracker Crumbs (125 g), Jaggery Powder (4 Tbsp), Granulated Sugar (2 Tbsp), Salt (1/2 tsp), Unsalted Butter (110 g), and Ghee (2 Tbsp) to a medium bowl. Mix until you have a sand-like texture and the crust holds together when you squeeze some in your fist.
step 3 Add cooled toasted milk powder, Graham Cracker Crumbs (125 g), Jaggery Powder (4 Tbsp), Granulated Sugar (2 Tbsp), Salt (1/2 tsp), Unsalted Butter (110 g), and Ghee (2 Tbsp) to a medium bowl. Mix until you have a sand-like texture and the crust holds together when you squeeze some in your fist.
step 4
Pour the crust into the tart pan and use your hands to evenly press it into the bottom and sides of the pan.
step 5
Bake at 350 degrees F (180 degrees C) for 10 minutes and cool completely.
step 6
To make the filling, add cold Heavy Cream (120 mL) to a large bowl. Whisk the cream until you have soft peaks.
step 7
Fold in the Mascarpone Cheese (230 g), Maple Syrup (3 Tbsp), Vanilla Extract (2 Tbsp), and Salt (1/4 tsp). Optionally you can add Date Syrup (1 Tbsp) and Chocolate Salt (1 pinch).
step 8
Pour the filling into the cooled crust and spread the filling so that it is nice and even. Top with Apricots (4) and Cherries (300 g).
step 8 Pour the filling into the cooled crust and spread the filling so that it is nice and even. Top with Apricots (4) and Cherries (300 g).

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Date Night
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