Tart with fruit and mascarpone cheese

Name: Tart with fruit and mascarpone cheese
Total time: 1 h
Ingredients: 250 g biscuits; 100 g unsalted melted butter; 250 g mascarpone cheese; 250 g sour cream; 60 ml of milk; 60 ml liquid honey; 30 ml lemon juice; 2 teaspoons BAM vanilla paste; lemon of one orange; 400 g cherries; 4 tablespoons powdered sugar; or BAM toppings

(1)

Preparation time: 1 h
Difficulty:
Number of ingredients: 12

Mascarpone is perfect when you want to freshen up on a hot day like today. But it''s also harvest time, when the abundance of summer fruits ripens. In addition to the apricots and tomatoes, the last of the cherries have appeared. I would say they have appeared at just the right time.

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Cherries combined with mascarpone cheese makes a great tart - a tart with a crispy bottom. The perfect no-bake cream dessert that''s a pleasure to invite to your next party.

But if cherries aren''t your favourite, don''t worry! The crispy bottom and mascarpone cheese are like a blank plateau, perfect for topping with strawberry, passion fruit or mango. You can also reach for other stone fruits such as plums, apricots or peaches.

You can make several desserts with mascarpone cheese. We have prepared a few ideas below:

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Ingredients:

for a crispy bottom:

250 g biscuits

120 g flour:

100 g unsalted melted butter

for the mascarpone cream:

250 g mascarpone cheese
250 g sour cream
60 ml of milk
60 ml liquid honey
30 ml lemon juice
2 teaspoons BAM vanilla paste
lemon of one orange

for the overflow:

400 g cherries
4 tablespoons powdered sugar
or BAM toppings

Instructions:

preparation procedure:

Line the bottom of the baking tray with baking paper. Crumble the biscuits until they look like fine, sandy crumbs. Then add them to a larger mixing bowl. Stir in the melted butter - the mixture should end up looking like moist, golden sand - perfect for making a sandcastle - if the mixture is too wet, add a few more crushed biscuits or even some dried coconut. If the mixture is too dry, add a drop of milk or water. Pour the mixture into the prepared baking tray and press evenly on the base and sides. Place the tart base in the freezer while you prepare the filling. For the filling, mix the mascarpone, sour cream and milk. Add the honey, lemon juice, BAM vanilla paste and orange zest. Mix well to combine the ingredients. If the mixture is not sweet enough, you can add a little more honey or sugar.

Remove the crisp biscuit base from the freezer, then spread the filling mixture evenly over it. Place the filled tart in the fridge while you prepare the topping. The longer it is in the fridge before serving, the better. Wash and dry the cherries. Clean all the cherries, place only half of the halved cherries in a small saucepan and cook with the sugar until the sugar dissolves and the cherries start to release their juice - this will only take a few minutes. Set aside to cool a little. Carefully remove the tart from the baking tray before serving. Place the whole cherries on top and top with the cooked halved cherries. Add the mint leaves and serve.

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