Mascarpone Cherry Tart was an experiment. I wanted a cool not-too-sweet dessert since it’s, like, 1006 degrees outside right now.
I made it right after we got back from vacation in June. I don’t know why I just wrote that, except that even though I really enjoyed this tart, I wasn’t compelled to write the post.
For one, recently when I get ‘plugged in’, as Wesley would say, I end up catching up on emails and social media and chatting with my blogging buddies. Not that all that isn’t necessary, but then when I get all that done, I don’t want to sit any longer.
So the next time I sit down to write a post, guess what? I get on email, social media, and chat with my blogging buddies first.
It’s a vicious cycle… 😉
Mascarpone Cherry Tart
But, I’m thankful to have found a group of bloggers who are so helpful. We share ideas, work together, promote each other, and are just generally there for each other day in and day out. No one except another blogger truly understands our job and I’m grateful to have found such a wonderful group of ladies!
See, that’s how easily I get off task!
When I want a dessert, I want one that is make-your-teeth-hurt sweet! No, seriously, the sweeter and richer, the better for me. But WJ only wants slightly sweet and he wants just one bite! I mean, have you ever?! But, the upside of that is I get most of the dessert when we eat out
and all the dessert al home because I hide it wait, what?! Who said that?!
Ok, fi-nal-ly! Here’s your Mascarpone Cherry Tart recipe!
Mascarpone Cherry Tart
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For the crust:
- 1 and 1/2 cup pretzels crushed fine
- 1/4 cup butter melted
- 2 Tablespoon sugar
For the cream:
- 8 oz mascarpone
- 3 oz heavy whipping cream
- zest of 1 lemon about 1 tsp
- 1/4 to 2/3 cup powdered sugar depending on your desired level of sweetness
- 1 cup cherries pitted (you can half or dice or leave whole, whatever you prefer)
- 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.
- 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.
Here’s a little secret, you could use the cream mixture as a fruit dip!! Shhh! Don’t tell!
Want to see some of my favorite desserts?