Mascarpone Cheese ? What is this?
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Mascarpone Cheese ? What is this?
| Sat, 05-12-2007 - 10:26am |
Does anyone know what "Mascarpone Cheese" is ? I spelled it wrong, I know - because Bill Gates told me so. Stupid MS Word.
I have it in a recipe for Maple Tarts but I have no idea with kind of cheese this is. Maybe goes by a different name?
Thanks!
-vodcook.

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Mascarpone is a light soft cheese very popular in pastry and dessert recipes in Mediterranean countries, particularly Italy and Greece.
As always. You come through. :) Thanks!
-vodcook.
Hello again Miss Roni,
I got some Whipped Topping, Sour Cream and some Whipped Cream Cheese Spread. But then I got to go time and realized that I don't know how much of anything to mix together! Would you be so kind as to impart upon me some basic measurements of each that I should mix together?
Thank you so much. HAPPY MOTHERS DAY!
For what it's worth, this is what I am attempting to accomplish today :)
Blueberry Maple Tart:
NOTE: Might be good without the berries.
Ingredients: (Pastry)
1 ¼ Cup All Purpose Flour.
2 Tablespoon Sugar.
½ Teaspoon Ground Nutmeg.
½ Teaspoon Salt.
½ Cup (1 stick) unsalted Butter, chilled and cut into small pieces.
3-5 Tablespoons Cold Water.
Ingredients: (Filling)
8 oz Mascarpone Cheese.
2 Tablespoons Maple Syrup.
2 Cups Fresh Blueberries, washed and drained.
Directions:
Step 1:
Make the Pastry:
In a large bowl, combine flour, sugar, nutmeg and salt. Add butter and user your fingers or a pastry cutter to incorporate it into the flour until the mixture resembles a coarse meal. Using a fork, mix in water just until the mixture begins to cling together. Gather into a small ball and flatten into a 3 x 5 inch rectangle. Wrap tightly and refrigerate for 30 minutes.
Step 2:
Blind Bake the Crust:
Preheat the oven to 425F. On a floured surface, roll dough out into a ¼” inch thick rectangle at least 7 x 13” inches and transfer it to a 4 x 10” inch tart pan with a removable bottom, leaving about ½” inch of dough along the edges. Gently press the dough into the sides of the tart pan and crimp the edges if desired. Cut out a rectangle of parchment paper to cover the bottom of dough and line it with pie weights or dried beans. Bake for 10 minutes, removes beans / weights and paper. Continue to bake until crust is golden – about 10 more minutes. Let cool on a wire rack.
Step 3:
Make the Filling:
In a small bowl stir together mascarpone cheese and maple syrup until just combined. Use a small spatula to spread the filling into the bottom of the cooked tart shell. Top with blueberries and refrigerate until ready. Cut into 10” wedges.
Nutrition:
Protein - 3.5 / Fat - 20 / Carbohydrate - 21.7 / Fiber - ? / Calories - 276 / Servings - 10.
Happy Mommy's Day, sweetie!
OK! So I finally did this recipe and it came out pretty darn good. I made the Marscapone per your instructions and then mixed it with the blue berries and some honey. As for the pastry I flattened them a lot bigger than it said and pressed them into these miniature foil baskets.....you know those pie plates you buy to put your pies in to bake? It's like that but super small and looks like a mini bread basket.
Anyway I put my dough in that and overlapped the edges, put in the filling and folded the edges over and crimped to seal. Baked on 425F for about 40 minutes. Then I put just a little bit of that icing on top. Man those were good.
Thanks for all of your help! (again)
-vodcook.
YAYYYYY!!!!
I'm both creeped out and yet intrigued at the same time by the picture you posted.....
Oh what the hell....
ARGHHGHGGHGHGGHGHGHGHGHH AAAAARGHHHHHHHHHHHH.
heh. :)
-vodcook.
That's Johnny Weissmeuller...Olympic Gold Medal in swimming and the favorite movie Tarzan of ALL TIME!
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