Buttery shortbread crust with walnuts, slightly sweet creamy mascarpone, fresh blueberries w/a touch of sugar & a squeeze of lemon. Delicious!
Ingredients
- For the crust:
- 1 ten and a half inch tart pan with a removable bottom (or a pie pan)
- 11/4 cup all-purpose flour
- ¼ rounded teaspoon salt
- ½ cup ground walnuts
- ½ cup plus 11/2 tablespoons unsalted butter at room temperature
- ¼ cup sugar
- ½ teaspoon vanilla extract
- For the creme filling:
- 12 ounces Mascarpone
- 2 tablespoons plus 1 teaspoon sugar
- For the blueberry topping:
- 4 cups fresh blueberries rinsed and dryed
- 2 tablespoons cornstarch dissolved in two tablespoons of warmish water
- 2 tablespoons fresh lemon juice
- ⅓ cup sugar
- 2 tablespoons water
- pinch of salt
- Zest from ½ a lemon (optional)
Directions
For step by step directions please visit:
http://tasteandsee.com/summer-blueberry-mascarpone-tart
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