It's been almost 2 and a half years living in Indonesia, a little more than 2 years of blissful marriage, and almost one and a half years of neglecting my blog. For that, I apologize. It's not that I haven't been baking... I've been baking quite a lot actually. It's actually more on the fact that I don't have time anymore to take pictures and writing out the recipes. But I'm going to try to do better. Starting with this pretty tart I made last night.
Raspberry Mascarpone Tart
adapted from Sarabeth's Bakery and Baking at Home
1 fully baked and cooled tart shell (I used an 8-in square tart shell)
1/2 cup mascarpone cheese, at room temp
1/4 cup orange flower honey
1/4 cup fresh lemon juice
1 cup heavy cream
1-2 cups fresh raspberries
Powdered sugar, for garnish
In a bowl, whisk until smooth the mascarpone cheese, honey, and lemon juice. Set aside..
In a separate bowl, whisk the heavy cream until it reaches stiff peaks. Fold the the whipped cream into the mascarpone mixture in 3 additions. Pour the cream into the cooled pastry shell and evenly distribute using an offset spatula. Cover the tart loosely with cling wrap and refrigerate for about 15 minutes.
Garnish the tart with fresh raspberries and lightly dust the raspberries with powdered sugar to create the snow effect.