let me start by saying i consumed way too much sugar this weekend. see, i can’t just make one thing at a time for the blog. i have to do like 4 things at once. i never have just one idea, i have a million or none. luckily, i had some lovely friends come over to help me eat it all. whiskey sours and desserts and scones and tarts = sunday sugar hangover!
this mandarin tart with mascarpone cream was my favorite thing i made and the most fun! i think because it just came out so pretty…and it was pretty damn easy.
it all started when i bought a bag of mandarin oranges ( i would like to say from the farmers market, but no, they are from trader joes). i was determined to come up with some kind of dessert for them. then, i was watching barefoot contessa the other night and she made these savory tarts using puff pastry. her method was to make a shell without having to use a pan as a mold. i thought this was great idea for a base of a dessert as well. i also bought some mascarpone cream thinking this could be used…somewhere. what about with whip cream? yep…cream!
MANDARIN TART WITH MASCARPONE CREAM
mandarins or any fruit you like
roll out your pastry with flour just a bit.
i used a saucer to measure the size of my tart. cut around the saucer.
score a circle around the edge of the pastry (i did 1/2 inch). do not go to the bottom as it will cut through and separate the pastry.
inside the score line, using a fork, puncture the pastry so it does not puff up during baking. (mine still did puff up, but once it was baked i used the back of a spoon to push it down just a bit)
bake the pastry at 375 until golden brown.
next make your cream. whip some whipping cream (1/2 cup) with about 2 tbsp of sugar (powdered or white) and 1tsp vanilla.
once the cream is whip cream add the mascarpone cream. i used 1/2 the container (i also only made 2 tarts, but still had leftover cream!)
next, peel your mandarins. using a serrated knife, cut in-between the white membrane of the fruit. this will make nice little pretty pieces. you can cut the sides off as well to get rid of all the membrane, but thats your call. mandarins are so small, i left mine on.
once the pastry has cooked, let it cool.
fill the inside with the cream smoothing it out to the edges and making a flat top.
place your mandarins in a pattern you desire around the tart. top with mint!
the mint was a great touch and i think adding some more is not a bad idea! also, maybe a drizzle of honey for some shine and more sweetness!