|
Post by SeaDragon on Dec 3, 2017 21:46:30 GMT 10
Plum & Mascarpone Tart Recipe from The Cook and The Chef (ABC TV), Wednesday, 19 April 2006: Season 1 Episode 11
Ingredients: Tart Base: 250g savoury or sweet biscuits – dependent on personal taste 100gms unsalted butter (melted) zest of 1 lemon ½ tablespoon castor sugar
Plum & Mascarpone Filling: 750 grams plums, cut in half Sprinkle of sugar Butter 350 grams mascarpone
Method: Tart Base: Melt the butter (melts very quickly).
Break the biscuits up and process in the food processor until the biscuits are a fine crumb; add the lemon zest and sugar. Pulse to combine.
Pour the melted butter over the crumbs and process to combine completely.
Spray a 28cm loose bottom straight edge tin with non-stick spray and gently press the biscuit base into the tin and up the sides. (1 packet of biscuits will fill this size tin generously with perhaps a little left over.)
Refrigerate for at least 1 hour before use.
Plum & Mascarpone Filling: Cut plums in half and bake at 200°C for 20-25 mins with a sprinkle of sugar and dots of butter. Allow to cool. Spread crust with 350g mascarpone and finish off with baked plums. Drizzle the juice over the plums.
|
|