Mascarpone Cherry Tart
Mascarpone Cherry Tart was an experiment. I wanted a cool not-too-sweet dessert since it's, like, 1006 degrees outside right now.
Servings 8 servings
Calories 309kcal
Ingredients
For the crust:
- 1 and 1/2 cups pretzels crushed fine
- 1/4 cup butter melted
- 2 Tablespoons granulated sugar
For the cream:
- 8 ounces mascarpone
- 3 ounces heavy whipping cream
- 1 medium lemon zested, about 1 tsp
- 1/4 to 2/3 cups powdered sugar (aka confectioners) depending on your desired level of sweetness
- 1 cup cherries pitted (you can half or dice or leave whole, whatever you prefer)
Instructions
- Mix pretzels, butter, and sugar together and press firmly in the bottom of a 10 inch tart pan. Bake 350 degrees 10 minutes.
- Whip cream to soft peaks form.
- In another bowl, beat sugar, mascarpone, and lemon zest until combined.
- Fold mascarpone into whipped cream until all ingredients are well incorporated.
- Spread cream filling on top of pretzel crust. It will be thin.
- Top with cherries.
- I prefer to refrigerate at least an hour before serving.
Nutrition
Calories: 309kcal | Carbohydrates: 22g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 58mg | Sodium: 260mg | Potassium: 67mg | Fiber: 1g | Sugar: 9g | Vitamin A: 741IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg
