Mascarpone Custard and Berry Tart

Name: Mascarpone Custard and Berry Tart
Yield: Serves 8
Cuisine: Italy
Ingredients: ½ pint raspberries or blackberries; 1 tablespoon Frangelico; Finely minced zest of 1 orange; 3 large egg yolks; 1 large egg; ⅓ cup sugar; 1 cup mascarpone cheese; ¼ cup toasted and skinned chopped hazelnuts; 1 teaspoon Frangelico; 1 tablespoon grated orange zest; 1 large egg yolk; 3 tablespoons heavy cream; ¼ cup sugar; ¼ pound chilled unsalted butter cut into bits; 1¼ cups all-purpose flour

Preparation info

Serves
8

Difficulty
Complex

Appears in

Back to Square One

By Joyce Goldstein

Published 1992

About

It’s not your classic New York cheesecake, but this Italian-inspired version is equally addictive. We all love berry-topped cheesecakes; in this recipe the berries are on the bottom. Serve warm for maximum sensual effect.

Ingredients

Pastry

1¼ cups all-purpose flour
¼ cup sugar
¼ poun

Europe
Italy
Dessert
Vegetarian
Mediterranean

Method

Procedure

For the pastry, mix the flour and sugar in the bowl of an electric mixer or food processor. Cut or process in the butter with short pulses until the mixture resembles cornmeal. Whisk together the yolk, cream, Frangelico, and zest in a small bowl. Add to the dough mixture and mix or process in with short pulses until the dough just comes together. Gather the dough into a ball