Hello mon chéri(s) 👋🏼 🍒 We’ve received an abundance of @nwcherrygrowers and @tasteofamericain cherries 🇺🇸, and of course, we had put them to good use by making these Cherry Mascarpone Tarts. Smooth mascarpone cheese topped with cherry compote over a shortbread-like crust, making it a no-fuss and stress-free elegant dessert. What you need: For the tart: • Flour - 213g • Salt, a pinch • Icing sugar - 1 tbsp • Butter - 100g, coke • Cold water - 4 to 5 tbsp Method: 1. In the mixer, add the flour, icing sugar, salt and mix 2. Add in the cold butter, mix until breadcrumb texture 3. Add in the water, gradually to form a dough 4. Wrap the pastry in cling wrap and refrigerate for 30 minutes 5. After resting, roll out the pastry on a floured work surface to about ¼ inch thick and use 6. Line the tart rings. Refrigerate the prepared tart shells for 15-20 minutes to firm up 7. Bake in a 170 degree C preheated oven until the edges start to lightly brown and have dried out, about 15-20 minutes For the mascarpone cream: • Whipped cream - 200g • Mascarpone cream - 100g Method: 1. In a mixer, whisk the cream along with the mascarpone cheese and beat till medium-soft peaks For the cherry compote: • @nwcherrygrowers Cherries - 140g • Icing sugar - 70g Method: 1. In a pan add in the icing sugar and cherries 2. Let the mixture come to a boil and a thicker consistency 3. Cool the mixture completely Swing by a Foodhall near you to pick the very best NorthWest Cherries from USA or call us on 8095031111 for home delivery.

NWCherriesFromUSA, AmericanNWCherries

Hello mon chéri(s) 👋🏼 🍒

We’ve received an abundance of @nwcherrygrowers and @tasteofamericain cherries 🇺🇸, and of course, we had put them to good use by making these Cherry Mascarpone Tarts.

Smooth mascarpone cheese topped with cherry compote over a shortbread-like crust, making it a no-fuss and stress-free elegant dessert.

What you need:
For the tart:
• Flour - 213g
• Salt, a pinch
• Icing sugar - 1 tbsp
• Butter - 100g, coke
• Cold water - 4 to 5 tbsp

Method:
1. In the mixer, add the flour, icing sugar, salt and mix
2. Add in the cold butter, mix until breadcrumb texture
3. Add in the water, gradually to form a dough
4. Wrap the pastry in cling wrap and refrigerate for 30 minutes
5. After resting, roll out the pastry on a floured work surface to about ¼ inch thick and use
6. Line the tart rings. Refrigerate the prepared tart shells for 15-20 minutes to firm up
7. Bake in a 170 degree C preheated oven until the edges start to lightly brown and have dried out, about 15-20 minutes

For the mascarpone cream:
• Whipped cream - 200g
• Mascarpone cream - 100g

Method:
1. In a mixer, whisk the cream along with the mascarpone cheese and beat till medium-soft peaks

For the cherry compote:
• @nwcherrygrowers Cherries - 140g
• Icing sugar - 70g

Method:
1. In a pan add in the icing sugar and cherries
2. Let the mixture come to a boil and a thicker consistency
3. Cool the mixture completely

Swing by a Foodhall near you to pick the very best NorthWest Cherries from USA or call us on 8095031111 for home delivery.

#NWCherriesFromUSA #AmericanNWCherries

Hello mon chéri(s) 👋🏼 🍒 We’ve received an abundance of @nwcherrygrowers and @tasteofamericain cherries 🇺🇸, and of course, we had put them to good use by making these Cherry Mascarpone Tarts. Smooth mascarpone cheese topped with cherry compote over a shortbread-like crust, making it a no-fuss and stress-free elegant dessert. What you need: For the tart: • Flour - 213g • Salt, a pinch • Icing sugar - 1 tbsp • Butter - 100g, coke • Cold water - 4 to 5 tbsp Method: 1. In the mixer, add the flour, icing sugar, salt and mix 2. Add in the cold butter, mix until breadcrumb texture 3. Add in the water, gradually to form a dough 4. Wrap the pastry in cling wrap and refrigerate for 30 minutes 5. After resting, roll out the pastry on a floured work surface to about ¼ inch thick and use 6. Line the tart rings. Refrigerate the prepared tart shells for 15-20 minutes to firm up 7. Bake in a 170 degree C preheated oven until the edges start to lightly brown and have dried out, about 15-20 minutes For the mascarpone cream: • Whipped cream - 200g • Mascarpone cream - 100g Method: 1. In a mixer, whisk the cream along with the mascarpone cheese and beat till medium-soft peaks For the cherry compote: • @nwcherrygrowers Cherries - 140g • Icing sugar - 70g Method: 1. In a pan add in the icing sugar and cherries 2. Let the mixture come to a boil and a thicker consistency 3. Cool the mixture completely Swing by a Foodhall near you to pick the very best NorthWest Cherries from USA or call us on 8095031111 for home delivery. #NWCherriesFromUSA #AmericanNWCherries

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