Mrs. Jackson Cooks

Life through food

Dinner party dessert: berry and mascarpone tart with cranberry jus

on June 7, 2011

This is deceptively simple to make, and is very delicious, plus it can be made in advance, so it’s perfect for a dinner party (or any party for that matter!).  I found the recipe with woman and home (another indication I’ve fallen into middle age at the very least!) and it seemed so simple and they recommended it for a party and I thought that it was a nice light dessert – not too heavy after 2 courses.  I would have originally gone with chocolate but after hubby’s chocolate birthday cake and the cupcakes, I was a bit chocolated out and plus, it wouldn’t have been as light.  Without any added sugar, this is actually not that unhealthy.

You can find the original recipe here http://www.womanandhome.com/articles/food/recipes/291411/strawberry-and-mascarpone-tart-recipe.html

The only changes I made were to make it in a round flan dish, I added raspberries and lemon juice too and I used cranberry  jelly instead of redcurrant as I couldn’t find it. But as it only has about 5 ingredients – there isn’t much to change.  And with all the lovely summer fruit around it’s a perfect dessert for right now.   And wonderful light summer dessert.

Berry and mascarpone tart with cranberry jus

Serves about 8 (depending on how greedy you are!)

  • 200g digestive biscuits (graham crackers for the Americans)
  • 75g unsalted butter
  • 500g mascarpone cheese
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 200g strawberries, halved
  • 100g blueberries
  • 100g raspberries
  • small jar of redcurrant or cranberry jelly
  1. Bash the biscuits with a rolling bin into crumbs, or use a food processor.
  2. Melt the butter in a saucepan.  Once it has melted, remove from the heat and add the biscuits to it.  Mix well to make your tart base.
  3. Tip into a flan dish or or tart tin spreading out evening and pushing down hard to form a solid base (I find using my fingers works best for this).  Chill in the fridge for at least an hour.
  4. Mix the mascarpone cheese with the vanilla extract and lemon juice and spread over tart base.  Either chill until needed or if using right away, carefully place the strawberry halves all over the tart followed by the raspberries and sprinkle over the blueberries.
  5. Put the entire small jar of redcurrant or cranberry jelly in a saucepan and heat until it becomes a sauce consistency.  Remove from the head and drizzle over the tart (I did this over the individual pieces when I served it).
  6. Enjoy with a nice strong espresso 🙂
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