It may be stored in a closed container in the refrigerator for up to three days.I’m so excited to share another Haagen Dazs Moment for Me with you! If you’ve been following the fun, you’ll remember my first Moment for Me involved a Jams, Jellies, and Preserving class. Sprinkle the coarsely chopped pistachios around the edge of the tart. Arrange the sliced fruit around the tart. Pour the filling into the cooled tart crust, and smooth the top. Beat on medium until firm peaks form, about 2 minutes. Prepare the filling by combing the mascarpone cheese, the heavy cream, honey and vanilla extract in the bowl a stand mixer, using the whisk attachment.Allow it to cool completely on a cooling rack. Once the dough is chilled, bake the tart crust for 15-20 minutes, until just starting to brown. Chill the tart dough for 30 minutes in the refrigerator. ![]() (You can make shortbread cookies out of the dough by baking it at 350F.) You will have a significant amount of dough leftover. Then, press the crumbly mixture into a nonstick tart pan, and press the dough up the sides and across the bottom of the pan. Prepare the tart dough by combining the flour, almonds, pistachios, powdered sugar and butter until the mixture is crumbly.To serve, simply cut the pieces-they will come right out of the nonstick pan! I sincerely hope you enjoy this recipe! This tart should be served cold and stored in the refrigerator in an air-tight container for up to three days. Refrigerate the tart until it is completely chilled. Lastly, sprinkle the coarsely-chopped pistachios around the tart's edges. Refrigerate the tart while you prepare the fruit.Īrrange the thinly-sliced pear and plum slices around the tart. Pour the filling into the tart pan and smooth the top. If you over whip, you will know it because you will be making butter! So, be careful not to over whip. I added the mascarpone, heavy cream, honey and vanilla extract to the bowl and beat the mixture on medium until firm peaks formed, approximately two minutes. I used my KitchenAid Professional 6500 Stand Mixer, fitted with the whisk attachment to make the filling. Once the tart is completely cool, prepare the mascarpone cheese/cream filling. Remove from the oven and place on a cooling rack until completely cool. While the dough is chilling, preheat the oven to 350F.īake until the tart crust is light golden, and starting to brown, about 15 minutes. Once the dough is pressed in the pan, chill in the refrigerator for 30 minutes. You will have some dough left over, which you can make shortbread cookies out of. Once crumbly, transfer the dough to a Nonstick 9" Pie Pan. To make this tart, combine ground pistachios, ground almonds (almond flour), flour, powdered sugar and butter until all of the ingredients are thoroughly incorporated and the dough appears to have large crumbs. Once my filling set, I began playing around with the fruit, which is when I settled on the peach-plum combination, which provided a beautiful contrast in color, texture and acidity. ![]() When I created this tart, I wasn't exactly sure what I wanted to feature. You now have a pistachio-almond shortbread cookie recipe as well! The crust is so darn good that it can stand on its own. The crust, a combination of pistachios and almonds, pairs perfectly with the honey-sweetened cream and fresh peaches and plums. The filling consists of mascarpone cheese and heavy cream, whipped with honey. There's no need to cook them or do anything else to preserve them during the life of the tart. The fresh plums and peaches keep surprisingly well. It has many of my favorite things: fresh stone fruit, pistachio and almonds blended into the crust, and a light, fluffy center of aerated mascarpone. This decadent, delicious and very doable tart is something I created to celebrate summer.
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