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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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Apricot & Cherry Mascarpone Tart
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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
http://www.milkandcardamom.com/
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!
30MINS
Total Time
$2.39
Cost Per Serving
Ingredients
Servings
6
us / metric
Jaggery Crust
Milk Powder
1/2 cup
Milk Powder
Graham Cracker Crumbs
1 1/2 cups
Graham Cracker Crumbs
Jaggery Powder
4 Tbsp
Jaggery Powder
or Brown Sugar
Salt
1 tsp
Unsalted Butter
1/2 cup
Ghee
2 Tbsp
Filling
Heavy Cream
1/2 cup
Heavy Cream
Mascarpone Cheese
1 cup
Mascarpone Cheese
Apricot
4
Apricots, pitted, halved
Cherry
2 cups
Cherries, pitted, halved
Date Syrup
1 Tbsp
Date Syrup
optional
Chocolate Salt
1 pinch
Chocolate Salt
optional
Nutrition Per Serving
VIEW ALL
Calories
655
Fat
44.6 g
Protein
7.0 g
Carbs
51.3 g
Add to plan
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Apricot & Cherry Mascarpone Tart
Save
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
http://www.milkandcardamom.com/
Cooking InstructionsHide images
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 cups), Jaggery Powder (4 Tbsp), Granulated Sugar (2 Tbsp), Salt (1 tsp), Unsalted Butter (1/2 cup), 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 (1 1/2 cups), Jaggery Powder (4 Tbsp), Granulated Sugar (2 Tbsp), Salt (1 tsp), Unsalted Butter (1/2 cup), 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 (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 Tbsp), Vanilla Extract (2 Tbsp), and Salt (as needed). 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 (2 cups).
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 (2 cups).
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Tags
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American
Shellfish-Free
Vegetarian
Dessert
Indian
Spring
Summer
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