Summer Squash Tart With Mascarpone Cream Cheese Filling
Serves: 2
Terence Turner
1 January 1970
Based on User reviews:
47
Spice
50
Sweetness
50
Sourness
42
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
1 cup
Sugar1 pinch
Salt2 large
Egg1 cup
Mascarpone230 g
Cream Cheese3 cup
Heavy Cream2 tbsps
Candied Ginger (chopped)Directions:
1
Special equipment: eight 4-inch tart pans, a pastry bag For the pate sablee tart crust: Preheat the oven to 350 degrees F
2
Cream together the butter, sugar and salt in a stand mixer fitted with the paddle attachment
3
Mix in the eggs, one at a time, scraping the bowl after each addition
4
Add the flour and mix on low speed until just incorporated
5
On a flour-dusted work surface, roll out the dough to a 1/4-inch thickness, and then cut into 6-inch circles
6
Line eight 4-inch tart pans with the pastry and refrigerate for 30 minutes
7
Prick the bottom of the chilled tart shells with a fork
8
Bake until the shells are an even golden brown, 15 to 20 minutes
9
Cool completely before filling
10
For the mascarpone cream cheese filling: Cream together the mascarpone and cream cheese in a stand mixer fitted with the whisk attachment
11
Add the cream, confectioners' sugar and salt and continue beating until light and fluffy, about 5 minutes
12
Once the filling is smooth, add the lemon zest and candied ginger and mix to combine
13
Transfer the filling to a pastry bag fitted with a large round tip
14
For the sugar-roasted summer squash: Once the tart shells are out of the oven, raise the oven temperature to 425 degrees F
15
With a mandolin, thinly slice the squash into disks
16
Combine the sugar and five-spice powder in a large bowl
17
Add the sliced squash and toss to coat
18
Place the sugar-coated squash on parchment-lined baking sheets, leaving some space between each slice
19
Roast until the squash is beginning to brown at the edges and the sugar is starting to caramelize, 15 to 20 minutes
20
Remove from the oven and let cool to room temperature
21
To assemble: Fill the cooled tart shells with the filling
22
Decoratively arrange the cooled squash slices on top
23
If desired, use a kitchen torch to caramelize the edges of the squash