Welcome to The Rambling Reed! After two years of debating and second guessing all that goes with starting a blog, I’ve finally gotten on with it! *Yay! You did it!* For those of you who know me, this has been something on the front of my mind for some time now. I’ll be filling this blog with simple recipes, travel adventures and whatever else comes my way.
Three hours into the making of a one-hour recipe, I’ve discovered that photographing food is NOT the easiest thing (and my trusty helper can attest to this too). So, it turns out I’m an amateur chef, blogger, and photographer.
Here it goes:
This recipe is a staple that I’ve memorized over the years and is fairly simple to throw together for a quick gathering. It usually takes about one hour of active preparation and can be made the night before. Especially during the hot summers that Northern California gets, the cool filling and citrus-y mango is perfect for a night that just won’t cool down.
I’ve made this recipe on several occasions; originally for a Father’s Day BBQ and then in New York while visiting my older sister and her friends. Useful at any gathering!
Mango Mascarpone Tart
1 stick unsalted butter, room temperature
⅓ cup granulated sugar
¼ t salt
1 egg yolk
1 T poppy seeds
1 ¼ cup all-purpose flour
8 ounces Mascarpone
1 cup plain yogurt
⅓ cup confectioners sugar
1 T lime zest
Juice of 1 lime
½ cup sweet dessert wine (i.e. Sauternes, Moscato)
Cream butter, sugar and salt together in medium sized bowl. Scrape mixture down using rubber spatula and beat in egg yolk and poppy seeds. Mix in flour until dough comes together into small clumps. Wrap in cling film and refrigerate for 2 hours (or 30 minutes in the freezer).
Preheat oven to 350º F. Lightly dust surface with flour and roll dough out to ¼-½ inch thick round. Bake until the dough is lightly brown or golden in color, about 20 minutes. Let cool for 5 minutes before adding the filling. *Tip: When baking the crust, do not cut off prior to baking, as the the dough has a tendency to shrink. Trim excess after the dough has cooled.
Peel and dice the mangoes into ½ inch cubes. In a small bowl, combine the diced mangoes with the dessert wine to macerate for at least 20 minutes.
Beat together the mascarpone, yogurt, sugar, lime zest and juice into a smooth mixture. At this point, add 1 T of confectioners sugar for a sweeter filling, if so desired. Strain the mango mixture over a small saucepan and set aside mangoes. On medium heat, reduce the liquid until it reaches a syrupy consistency; add to the mascarpone-yogurt mixture.
Assemble the tart by pouring the filling and smoothing. Lightly place the diced mangoes on top and garnish with mint. Serve chilled & enjoy!
Makes 8 servings.