Recipes/Orange Marscapone Tart
Program: KCTS 9 Cooks
Presented by: Paula Nemzek, KCTS 9 Cooks
Cook's Note: My daughter bought a mascarpone tart from Seattle Central’s culinary arts program that was out of this world. We’ve worked at making a home version and this recipe comes close—a refreshing and elegant summer dessert. Cardamom is a powerful spice, and this tart has just the right hint.
Ingredients for Brown Sugar Crust
- 1 cup flour
- 2 tablespoons packed dark brown sugar
- 1 tablespoon cornstarch
- 1/8 teaspoon salt
- 1/2 cup cold unsalted butter, cut into small pieces
- 1/2 teaspoon vanilla
Ingredients for Filling
- 2 large navel oranges
- 1 8-ounce container mascarpone cheese
- 1/2 cup cold heavy whipping cream
- 1/4 cup sugar
- 2 tablespoons honey, divided
- 1/4 teaspoon cardamom, plus a pinch more (Think 1/3 teaspoon.)
- 3 tablespoons chopped pistachios
Prepare the crust first. Preheat oven to 350 degrees. In a food processor, blend flour, brown sugar, cornstarch and salt until combined. Add butter and vanilla and pulse until fine crumbs form and the dough starts to come together.
Press dough evenly over bottom and up sides of a 9-inch tart pan with a removable bottom. Bake 20 to 25 minutes until edges are golden. Set aside to cool.
Meanwhile, use a zester and collect the zest from both oranges. You should have about 1 1/2 teaspoons. Cut remaining pith from oranges, then slice oranges into thin rounds. Cut rounds crosswise in half to make a fan shape and set on paper towels to drain excess moisture. In the bowl of an electric mixer, combine mascarpone, cream, sugar, 1 tablespoon honey, cardamom and orange zest. Beat on medium speed just until blended and peaks form. Do not over-mix.
Spread filling over cooled crust and refrigerate. When ready to serve, arrange orange slices over the top, sprinkle with pistachios and drizzle with remaining 1 tablespoon honey.
Note: Get the cardamom and pistachios from the bulk bin of your market to keep the ingredients fresh and inexpensive. In a pinch (or when the weather’s too hot to bake), use a regular 9-inch graham cracker pie crust.