| Caramelized Fig and Mascarpone
Tart with Balsamic Strawberries
Serves 4
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Tart Shell:
1 3/4 Cups all-purpose flour
1 Tbs sugar
1/2 tsp salt
1 stick cold unsalted butter, cut into
1/2-inch cubes
1/4 Cup cold vegetable shortening
3 to 5 Tbs ice water
Individual fluted round tart pan with a removable bottom
Mascarpone Filling:
4oz cream cheese, softened
4oz mascarpone cheese, softened
1/3 Cup powdered sugar
1 Tbs lemon zest
tsp vanilla extract
Cup heavy whipping cream
8ea Brown Turkey figs or Black Mission figs, stem removed
and cut into quarters
Granulated sugar to coat figs
6ea fresh strawberries,
stem removed and sliced
1 Tbs granulated sugar
2oz balsamic syrup
Garnish:
Powdered sugar
Mint sprig |
Procedure:
Preheat oven at 400. In a food processor combine the flour, sugar,
salt, butter, shortening and 3 tablespoons of the water until it
forms a mixture resembling coarse peas. Do not over mix the dough
or it will be tough. Squeeze the dough together; if it does not
hold add a couple more tablespoons of ice water. Wrap in plastic
and chill for 30 min.
Roll out dough onto a floured surface to inch thick. Cut into to
4 portions, press the dough into each shell, and trim off excess.
Poke the shells with a fork. Cover with parchment paper and place
pie weights on top of the parchment paper. Bake the shells for 10-12
min until golden brown. Cool.
To marinate the strawberries combine the sliced strawberries, one
tablespoon of granulated sugar and 1oz of the balsamic syrup and
reserve.
For the filling, combine the cream cheese, mascarpone cheese, heavy
cream, powdered sugar, lemon zest and the vanilla extract, whisk
until mixture is smooth and light. Reserve in the refrigerator.
Sprinkle the cut figs on one side with the granulated sugar and
caramelize the sugar with a crème brûlée torch.
To assemble the tart, fill the tart shell with the filling; arrange
the cut figs on top of the tart. Place some of the marinated strawberries
on top. Drizzle balsamic syrup onto the plate and garnish with more
of the sliced strawberries, mint sprig and powdered sugar.
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Executive Banquet Chef Anthony Zamora
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