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Blackberry Mascarpone Tart With Thyme Shortbread Crust Recipe

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Blackberry Mascarpone Tart With Thyme Shortbread Crust Recipe. It's way too thick, too much flour. The thyme in crust was a nice touch!

Berry Tart With Mascarpone Cream The Greek Foodie
Berry Tart With Mascarpone Cream The Greek Foodie from thegreekfoodie.com

Bake for 20 minutes, or until edges begin to brown. I followed the crust recipe exactly and it was too dry and did not come away from bowl as described. Beat in the flour mixture on low speed until just incorporated, being careful to not over mix.

The Thyme In Crust Was A Nice Touch!


Quarter strawberries and in a large bowl combine with remaining berries. 1 (6 ounce) container blackberries, fresh 1 sprig mint, leaves 1 tsp thyme, fresh leaves refrigerated 1 egg baking & spices 1 tsp cornstarch 2 cups flour 1 cup powdered sugar 1/2 tsp salt 1 tbsp sugar 1 1/2 tsp vanilla 1/2 tbsp white sugar dairy 1/2 cup butter 3/4 cup heavy cream 1 (8 ounce) container mascarpone cheese liquids 1 tsp water In no way was it a buttery shortbread, as described.

Press Dough Into A 9 Inch Tart Pan.


I followed the crust recipe exactly and it was too dry and did not come away from bowl as described. Shortbread crust 3⁄4 cup butter, unsalted, room temperature 1⁄3 cup sugar 1 1⁄2 cups flour, all purpose 1⁄4 teaspoon salt filling 1 14 ounce can sweetened, condensed milk 1/2 cup sour cream zest from 2 lemons (about 2 tablespoons) or sub lime 1/4 cup fresh lemon juice ( or lime juice) 1 teaspoon vanilla 1 large egg yolk topping: In a separate bowl, using a standing mixer or electric hand mixer, cream together the butter and sugar until fluffy.

Bake For 20 Minutes, Or Until Edges Begin To Brown.


In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and the granulated sugar. Add in salt and flours and mix until just combined. It's way too thick, too much flour.

Beat In The Flour Mixture On Low Speed Until Just Incorporated, Being Careful To Not Over Mix.


In a small saucepan simmer marmalade and liqueur, stirring, until reduced to about 3 tablespoons and pour over berries. Use your hands to shape the dough into a ball. Preheat oven to 350 degrees.

To Prepare The Crust, Whisk Together The Flour And Salt In A Bowl.


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