Orange Mascarpone Tart
This delicious tart features flavors from the Middle East. Cardamom, oranges honey and pistachios. And is filled with creamy, delicious Mascarpone cheese. I even made my own Mascarpone!
More over at The Alchemist.
Orange Mascarpone Tart
adapted from this recipe
Ingredients
1 pie crust for a 1 crust pie, or use a refrigerated or frozen crust
2-3 large navel oranges
1 8- to 8.8-ounce container chilled mascarpone cheese, or 1 recipe of homemade mascarpone
1/2 cup chilled heavy whipping cream
1/4 cup sugar
3 tablespoons honey
1/2- 1 teaspoon ground cardamom
2 tablespoons chopped pistachios
plus more honey for drizzling
Directions
Preheat oven to 400 degrees Fahrenheit, 200 degrees Celsius, Gas Mark 6.
Press pie crust onto bottom and up sides of 9-inch-diameter tart pan with removable bottom; fold sides in and press to extend sides 1/4 inch above rim of pan. Pierce crust all over with fork. Bake until golden brown, about 30 minutes. Cool completely on rack.
Meanwhile, use a microplane to zest 2 oranges and set aside the zest. Cut off remaining peel and pith from oranges. Cut the oranges in half, then slice 1/2 inch slices. Place orange slices on paper towels to drain slightly.
Combine mascarpone, cream, sugar, the 3 tablespoons honey, cardamom, and orange peel in medium bowl. Using electric mixer, beat just until blended and peaks form (do not overbeat or mixture will curdle). Spread filling evenly in cooled crust. Arrange orange slices atop tart in concentric circles; sprinkle with pistachios.
Lightly drizzle honey on top of whole tart.
This can be made early in the day and refrigerated.