This week’s recipe: Peach & Mascarpone Tart
Peach & Mascarpone Tart
3.5 ounces gingersnap cookies
2 tablespoons unsalted butter, melted
4 ounces mascarpone cheese
3 ounces cream cheese,
2 tablespoons sour cream
2 tablespoons sugar
1 tablespoon lemon zest
1 teaspoon lemon juice
1/8 teaspoon vanilla extract
1 tablespoon finely chopped crystallized ginger
1-2 ripe peaches, cut into thin slices
Preheat oven to 350°F. Finely grind gingersnaps in food processor. Add butter and blend until crumbs are evenly moistened. Press mixture over bottom and up sides of the tart pans with removable bottom. Bake crust until colour darkens, pressing sides with back of spoon if beginning to slide, about 8 minutes. Cool completely.
Beat first 7 ingredients in medium bowl until smooth. Beat in crystallized ginger. Spread filling in prepared crust. Cover loosely and refrigerate at least 2 hours and up to 1 day.
Top with sliced peaches. Serve, or refrigerate up to 6 hours.