Tuesday, July 9, 2013

Fruit and Mascarpone Tart

So this is my fourth of July post... it's only a few days late.

My main reason for posting late (besides the fact that I made this the day of and couldn't blog on the 4th) is that you can (and should!) make this tart for any occasion. Personally, I'd like it for breakfast, lunch and dinner, but I wouldn't suggest doing that. Though it does have fruit, and mascarpone isn't entirely unhealthy...

Since I didn't have a chance to take a picture of the inside of the tart after it was cut into (the dessert scavengers at the party swooped in too quickly), I figured I'd create a layer-by-layer shot so you could see the inside. Just to give the tart an extra oomph, I added a thin layer of ganache to the bottom. This, paired with the creamy and lightly sweet mascarpone and the tangy fruit, was OOC (which, for my non-Rachel-Zoe-watching readers, stands for Out Of Control).

Fruit and Mascarpone Tart
1 17.5 oz container of mascarpone cheese
3/4 c. confectioners' sugar
strawberries and blueberries for decorating (I used around 7 strawberries)
1 c. semisweet chocolate chips
1/3 c. heavy cream

For shortbread crust:
1 1/2 c. all-purpose flour
1/2 c. confectioners' sugar
1/4 tsp. salt
1 stick plus 1 tbsp (9 tbsp) very cold (or frozen) unsalted butter, cut into pieces
1 large egg yolk

For the shortbread crust, follow the instructions at the bottom of this recipe and bake in a greased 9 inch spring form pan. To fully bake the crust, bake in a 375 degree F oven for around 30-35 minutes. Let cool fully before adding fillings.

To make ganache, place chocolate chips in a medium sized bowl. Boil heavy cream in a medium sauce pan. Once slowly boiling, pour cream over chocolate chips and let sit for 30 seconds. Stir in slowly widening circles until chocolate and cream are incorporated.

Spoon a thin layer of chocolate over the cooled crust (can use as much or as little ganache as you want). Put the crust in the refrigerator to harden the ganache.

In a medium bowl, mix the mascarpone cheese and confectioners' sugar until fully combined. Spread cheese mixture over the ganache in the crust. Top with desired fruit and enjoy!

Tuesday, July 2, 2013

Healthy Oatmeal Raisin Cookies

So healthy is used loosely here... just go with it.

As I've admitted in this blog many times, I'm a sugar addict. I'm usually only content with oatmeal cookies of any kind if they're loaded with chocolate chips and other sugary delights. These cookies were baked for my father, who has an odd affinity for oatmeal raisin cookies sans chocolate chips. I must say, however, that I enjoyed these more than I thought I would. The cookies were plump and chewy, with deliciously crispy edges. And, since the recipe calls for whole wheat flour along with regular flour, these are practically dietetic.

Healthy Oatmeal Raisin Cookies
(makes around 14 medium-sized cookies)
1/2 c. whole wheat flour
1/2 c. all-purpose flour
1 tsp. baking powder
1/3 c. butter, melted (around 5 1/3 tbsp)
2/3 c. packed dark brown sugar
1 large egg, at room temperature
1 tsp. vanilla extract
1/2 c. rolled oats
1/2 c. raisins

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper, set aside.

In a medium bowl, whisk together the flours and baking powder. Set aside.

In a larger bowl, whisk together the butter, sugar, egg and vanilla. Slowly add the flour mixture, and stir just to combine. Mix in the oats and raisins.

Spoon dough onto baking sheet and bake for 15 to 17 minutes, rotating halfway through. Cookies are done when they look crisp around the edges and golden brown and puffy in the center.