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RECIPE
15 INGREDIENTS8 STEPS30MIN

Apricot & Cherry Mascarpone Tart

5.0
2 Ratings

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Milk & Cardamom

I'm Hetal, Welcome to Milk & Cardamom! I'm a past MasterChef (Season 6) contestant currently living in sunny San Francisco where I cook up a storm in my tiny kitchen for my hubby and baby!
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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!
30MIN
Total Time

Milk & Cardamom

I'm Hetal, Welcome to Milk & Cardamom! I'm a past MasterChef (Season 6) contestant currently living in sunny San Francisco where I cook up a storm in my tiny kitchen for my hubby and baby!
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6

Jaggery Crust

1/2 cup
Milk Powder
1 1/2 cups
Graham Cracker Crumbs
1/4 cup
Jaggery Powder
or Brown Sugar
1 tsp
1/2 cup
2 Tbsp
Ghee

Filling

1/2 cup
Heavy Cream
1 cup
Mascarpone Cheese
4
Apricots , pitted, halved
3 Tbsp
2 cups
Cherries , pitted, halved
1 Tbsp
Date Syrup
(optional)
1 pinch
Chocolate Salt
(optional)

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Nutrition Per Serving

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CALORIES
655
FAT
44.6 g
PROTEIN
7.0 g
CARBS
51.3 g

Cooking Instructions

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Step 1
To make the crust, sprinkle the Milk Powder (1/2 cup) 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 (1 1/2 cup), Jaggery Powder (1/4 cup), Granulated Sugar (2 tablespoon), Salt (3/4 teaspoon), Unsalted Butter (1/2 cup), and Ghee (2 tablespoon) 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 (1/2 cup) to a large bowl. Whisk the cream until you have soft peaks.
Step 7
Fold in the Mascarpone Cheese (1 cup), Maple Syrup (3 tablespoon), Vanilla Extract (2 tablespoon), and Salt (1/4 teaspoon). Optionally you can add Date Syrup (1 tablespoon) 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 Apricot (4) and Cherry (2 cup).

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Nutrition Per Serving
Calories
655
% Daily Value*
Fat
44.6 g
57%
Saturated Fat
29.0 g
145%
Trans Fat
0.0 g
--
Cholesterol
130.0 mg
43%
Carbohydrates
51.3 g
19%
Fiber
1.8 g
6%
Sugars
32.2 g
--
Protein
7.0 g
14%
Sodium
634.0 mg
28%
Vitamin D
--
--
Calcium
239.7 mg
18%
Iron
1.3 mg
7%
Potassium
203.6 mg
4%
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