Mascarpone cherry tart
This irresistible cherry tart has a creamy mascarpone filling and crunchy almond pastry. It makes the perfect sweet treat for anytime of the day!
Note: + Cooling, chilling & setting time
- 250g cherries, pitted, halved
- 1/4 cup (55g) caster sugar
- 1/2 tsp ground cinnamon
- 250g mascarpone
- 1 cup (250ml) thickened cream
- 1/4 cup (60ml) amaretto liqueur (optional)
- 2 tbs icing sugar mixture
- 1/2 cup (110g) caster sugar
- 1/2 cup (40g) flaked almonds, toasted
- 1 cup (150g) plain flour
- 1/2 cup (60g) Coles Almond Meal
- 1/3 cup (55g) icing sugar
- 1 tsp ground cinnamon
- 125g butter, chilled, chopped
- 1 Coles Australian Free Range Egg yolk
- 1 tbs iced water
To make the almond pastry, place the flour, almond meal, icing sugar, cinnamon and butter in a food processor. Process until the mixture resembles fine breadcrumbs. Add egg yolk and water. Process until dough just comes together. Shape into a disc. Cover with plastic wrap. Place in the fridge for 30 mins to rest.
Meanwhile, combine cherries, sugar and cinnamon in a saucepan over low heat. Cook for 5 mins or until the sugar dissolves and the cherries release their juices. Cool slightly. Transfer to a clean food processor and process until smooth. Transfer mixture to a heatproof bowl and place in the fridge to chill.
To make the almond praline, line a baking tray with baking paper. Place the sugar in a frying pan over medium heat. Cook, stirring, for 5 mins or until sugar melts and caramelises. Remove from heat. Add the almonds and stir to combine. Spread evenly over the lined tray. Set aside for 15 mins to set. Coarsely chop. Place in a food processor and process until finely crushed.
Preheat oven to 200°C. Roll out the dough on a lightly floured surface to a 3mm-thick disc. Line the base and sides of a 20cm x 28cm (base measurement) rectangular tart tin with removable base with the pastry. Use a small sharp knife to trim excess. Place in the fridge for 15 mins to rest.
Line pastry with baking paper and fill with pastry weights or rice. Bake for 10 mins. Remove paper and weights or rice and bake for a further 8-10 mins or until light golden. Set aside to cool.
Use an electric mixer to whisk the mascarpone, cream, liqueur, if using, and icing sugar in a bowl until soft peaks form.
Transfer tart case to a serving platter. Add half the praline to the mascarpone mixture. Gently fold to combine. Spoon into the tart case. Drizzle with cherry mixture and use a skewer to marble. Sprinkle with the remaining praline.
Serve with whole cherries and frosted cherries.
How to make frosted cherries: dress up Christmas desserts with these edible decorations. Whisk 1 egg white in a bowl until frothy. Place ½ cup (55g) caster sugar in a separate bowl. Dip the cherries in egg white then sugar to coat. Place on a baking tray lined with baking paper and set aside for 15 mins or until dry.