(for the pastry)
12 T unsalted butter, at room temperature
1/2 cup sugar
kosher salt
1/2 t vanilla extract
1 3/4 cups all purpose flour
(for the filling)
16~18 oz. mascarpone cheese
1/2 cup sugar
1 1/2 T Grand Manier
1 t Cognac, or brandy
1 t vanilla extract
1 pint fresh strawberries
1 cup raspberries
1 cup blueberries
[how to make]
(for the pastry)
*Preheat the oven to 350 degrees.
*In the bowl of an electric mixer fitted with the paddle attachment, mix the butter, sugar and 1/4 t salt on low speed just until combined.
*Add 1/2 t vanilla, and slowly add the flour and mix just until the dough starts to come together.
*Transfer to a 10" round tart pan with a removable bottom and press into the bottom and sides of the pan. Refrigerate for 15 minutes.
*Butter one side of a 12" square of aluminum foil and place it, buttered side dwon, directly on the pastry.
*Fill the foil with pie weights, dried beans or rice.
*Bake for 20 minutes, then remove the foil and weights, prick the tart all over with a fork and bake for 15 to 20 minutes, until the crust is lightly browned. Set on a rack to cool.
(for the filling)
*Place the mascarpone, 1/2 cup sugar, Grand Marnier, Cognac and 1 t vanilla in the bowl of an electric mixer fitted with the paddle attachment and mix on medium-high speed until smooth and slightly fluffy.
*Remove the rim of the tart pan, transfer the tart shell to a flat serving plate and spread the filling evenly in the shell.
*Arrange the berries artfully on top. Serve at room temperature.
Note: I found the recipe in Food Network Magazine.
Labels: berry tart recipe, mascarpone tart recipe, tart recipe
(for the cupcakes)
1 1/4 cups all purpose flour
1 1/4 t baking powder
1/4 t salt
1/4 cup sugar
6 T unsalted butter, at room remperature
2 large eggs, at room temperature
1 t vanilla extract
1/3 cup whole milk
(for the syrup)
1/2 cup strong brewed coffee, at room temperature
1/4 cup dark rum
1/2 cup coffee liquer such as Kahlua
2 T almond liquer such as Amaretto
(for the frosting)
1 lb. mascarpone cheese
1 cup heavy cream
1/4 cup confectioners' sugar
1 t vanilla extract
1 oz. semisweet chocolate, grated
[how to make]
(for the cupcakes)
*Preheat the oven at 350 degrees.
*Line a standard 12-cup muffin pan with paper or foil liners.
*In a bowl, whisk together the flour, bakong powder,a dn salt.
*In another bowl, using an electric mixer on medium-high speed, beat the sugar and butter together until light and fluffy, 2-3 minutes.
*Add the eggs and vanilla and beat until combined.
*Add the flour mixture in 3 additions, alternating with the milk in 2 additions, beating on low speed until just combined; scrape down the sides of the bowl as needed.
*Beat on medium-high speed just until no traces of flour remain, about 30 seconds.
*Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
*Bake until lightly golden and a toothpick inserted into the center of a supcake comes out clean, 18-20 minutes.
*Let the cupcakes cool in the pan on a wire rack for 5 minutes.
*Transfer the cupcakes to the wire rack and let cool completely, about 1 hour.
(for the syrup)
*In a small bowl, stir together the coffee, rum, 1/4 cup of Kahlua, and the Amaretto.
(for the frosting)
*In a bowl, with an electric mixer on medium-low speed, beat the mascarpone, heavy cream, sugar, vanilla, and the remaining 1/4 cup Kahlua until just combined.
(for the finish)
*Brush the cooled cupcakes generously with the coffee mixture, dividing it evenly.
*Frost the cupcakes with the mascarpone mixture and sprinkle with the grated chocolate.
*Refrigerate the cupcakes in an airtight container for at least 4 hours or for up to 4 days.
-makes 12-
Note: I found this recipe in "Cupcakes" by Shelly Kaldunski.
Labels: cupcake recipe, Tiramisu recipe
