Summer Squash Tart With Mascarpone Cream Cheese Filling Recipes

SUMMER SQUASH TART WITH MASCARPONE CREAM CHEESE FILLING

Steps:

• For the pate sablee tart crust: Preheat the oven to 350 degrees F.
• Cream together the butter, sugar and salt in a stand mixer fitted with the paddle attachment. Mix in the eggs, one at a time, scraping the bowl after each addition. Add the flour and mix on low speed until just incorporated.
• On a flour-dusted work surface, roll out the dough to a 1/4-inch thickness, and then cut into 6-inch circles. Line eight 4-inch tart pans with the pastry and refrigerate for 30 minutes.
• Prick the bottom of the chilled tart shells with a fork. Bake until the shells are an even golden brown, 15 to 20 minutes. Cool completely before filling.
• For the mascarpone cream cheese filling: Cream together the mascarpone and cream cheese in a stand mixer fitted with the whisk attachment.
• Add the cream, confectioners' sugar and salt and continue beating until light and fluffy, about 5 minutes.
• Once the filling is smooth, add the lemon zest and candied ginger and mix to combine. Transfer the filling to a pastry bag fitted with a large round tip.
• For the sugar-roasted summer squash: Once the tart shells are out of the oven, raise the oven temperature to 425 degrees F.
• With a mandolin, thinly slice the squash into disks.
• Combine the sugar and five-spice powder in a large bowl. Add the sliced squash and toss to coat.
• Place the sugar-coated squash on parchment-lined baking sheets, leaving some space between each slice.
• Roast until the squash is beginning to brown at the edges and the sugar is starting to caramelize, 15 to 20 minutes. Remove from the oven and let cool to room temperature.
• To assemble: Fill the cooled tart shells with the filling. Decoratively arrange the cooled squash slices on top. If desired, use a kitchen torch to caramelize the edges of the squash.

FRESH FRUIT TART WITH MASCARPONE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Lightly grease 2 tart pans.
• Blend flour, butter, and sugar together in a bowl using an electric mixer until combined. Divide mixture evenly and press into the bottoms of the prepared tart pans.
• Bake in the preheated oven until golden brown, 12 to 15 minutes. Let cool completely.
• While crusts are cooling, beat cream cheese, mascarpone cheese, sugar, vanilla extract, nutmeg, and cinnamon together in a bowl using an electric mixer until light and fluffy. Spread mixture over cooled crusts. Arrange strawberries, blackberries, and kiwis on tart in desired design.
• Mix sugar and cornstarch together in a small saucepan. Pour in water and lemon juice. Cook over medium heat until clear and thick, about 2 minutes. Let glaze cool completely.
• Glaze the entire top of each tart gently using a pastry brush.

RUSTIC SUMMER SQUASH TART

Steps:

• Heat oil in large nonstick skillet over medium heat.
• Add squash and shallots and cook, turning pieces as they start to color, 7 minutes or until crisp-tender.
• Remove from heat, stir in thyme, garlic and pepper to taste, cool to room temperature.
• Heat oven to 400 degrees F.
• Line a baking sheet with parchment paper, unroll or unfold pie crust on the parchment.
• With a rolling pin, roll crust to a 13-inch round.
• Crumble half the cheese over crust to within 2 inches of edge.
• Arrange squash mixture, pepper strips and tomato slices on cheese; fold edge of the crust over filling and brush crust with egg.
• Bake 35-40 minutes or until pastry is golden.
• Slide tart, still on parchment, onto a wire rack.
• Crumble remaining cheese over top.
• Let cool before serving.

MASCARPONE TART FILLING

Steps:

• Beat cream cheese, heavy cream, powdered sugar and vanilla until fluffy Fold in mascarpone.
• Spread on the bottom of a pre-baked 9-inch tart shell and top with fresh berries or fruit.