STONE FRUIT MASCARPONE TART
Who can resist the temptation of a buttery shortbread tart crust, layered with heaps of velvety, lemon laced, mascarpone cheese, then topped with sweet juicy slices of stone fruit.
This delicious fridge tart takes a minimal amount of time to make, can be prepared ahead of time and then finished with the fresh fruit just before serving.
Cooking Time240 minutes
FOR THE BASE
400 g Shortbread Biscuits, crushed
200 g Butter, melted
FOR THE FILLING:
500 g Mascapone
375 g Cream Cheese
125 ml Sour Cream
65 ml Caster Sugar
5 ml Lemon Zest
85 ml Good Quality Lemon Zest
1 Peach, washed, halved and cut into slices
1 Nectarine, washed, halved and cut into slices
2 Plums, washed, halved and cut into slices
125 ml Blueberries, or other berries or your choice, washed
In a bowl mix together the crushed biscuits and melted butter.
Using your fingers, press the mixture into a lined 14 x 5inch tart tin, making sure to cover the insides of the tin.
Place in the fridge for at least half an hour to set.
Using an electric mixer, mix together the mascarpone, cream cheese, sour cream, castor sugar and lemon zest.
Once all the ingredients have amalgamated well, stir in the lemon curd.
Pour the mixture into the set biscuit base.
Place the tin back into the fridge for at least 3-4 hours, or leave to set overnight. Remove the tart from the tin and decorate the top with the various slices of stone fruit and blueberries.