STONE FRUIT MASCARPONE TART

Who can resist the temptation of a buttery shortbread tart crust, layered with heaps of velvety, lemon laced, mascarpone cheese, then topped with sweet juicy slices of stone fruit.

This delicious fridge tart takes a minimal amount of time to make, can be prepared ahead of time and then finished with the fresh fruit just before serving.

Level

Beginner

Category

  • Baking
  • Desserts

Cuisine

  • South African

Cooking Methods

  • Baking

Prep Time

Cooking Time

240 minutes

Ingredients

FOR THE BASE

    400 g Shortbread Biscuits, crushed
    200 g Butter, melted
    FOR THE FILLING:
    500 g Mascapone
    375 g Cream Cheese
    125 ml Sour Cream
    65 ml Caster Sugar
    5 ml Lemon Zest
    85 ml Good Quality Lemon Zest

FRUIT TOPPING

    1 Peach, washed, halved and cut into slices
    1 Nectarine, washed, halved and cut into slices
    2 Plums, washed, halved and cut into slices
    125 ml Blueberries, or other berries or your choice, washed

Directions

BASE

    In a bowl mix together the crushed biscuits and melted butter.
    Using your fingers, press the mixture into a lined 14 x 5inch tart tin, making sure to cover the insides of the tin.
    Place in the fridge for at least half an hour to set.

FILLING

    Using an electric mixer, mix together the mascarpone, cream cheese, sour cream, castor sugar and lemon zest.
    Once all the ingredients have amalgamated well, stir in the lemon curd.
    Pour the mixture into the set biscuit base.
    Place the tin back into the fridge for at least 3-4 hours, or leave to set overnight. Remove the tart from the tin and decorate the top with the various slices of stone fruit and blueberries.