Summer Blueberry Mascarpone Tart
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Buttery shortbread crust with walnuts, slightly sweet creamy mascarpone, fresh blueberries w/a touch of sugar & a squeeze of lemon. Delicious!
Ingredients
Serves: 8-10 servings
1 ten and a half inch tart pan with a removable bottom (or a pie pan)
11/4 cup all-purpose flour
¼ rounded teaspoon salt
½ cup ground walnuts
½ cup plus 11/2 tablespoons unsalted butter at room temperature
¼ cup sugar
½ teaspoon vanilla extract
For the creme filling:
12 ounces Mascarpone
2 tablespoons plus 1 teaspoon sugar
For the blueberry topping:
4 cups fresh blueberries rinsed and dryed
2 tablespoons cornstarch dissolved in two tablespoons of warmish water
2 tablespoons fresh lemon juice
1/3 cup sugar
2 tablespoons water
pinch of salt
Zest from ½ a lemon (optional)
Preparation
