An Italian cream cheese, mascarpone is both delicate and a wonderful blank slate for the addition of flavour!
Prep Time
Servings
Crust
1 cup graham cracker crumbs (250 mL)
1/4 cup icing sugar (60 mL)
3 Tbsp canola oil (45 mL)
Filling
3/4 cup + 2 Tbsp 35% whipping cream (205 mL)
1/2 cup icing sugar (125 mL)
3/4 tsp almond extract (4 mL)
3/4 cup mascarpone cheese (175 mL)
Topping
2 cups fresh or frozen cherries, pitted (500 mL)
Zest of 1 orange (1)
1/4 cup white sugar (60 mL)
2 Tbsp cornstarch (30 mL)
1/3 cup water (75 mL)
Garnish: 1/4 cup sliced almonds, toasted (60 mL)
Preheat oven to 350°F (175°C). Line a muffin tray with paper liners.
In a large bowl mix together graham cracker crumbs, icing sugar and canola oil until mixture is fully combined and appears crumbly.
Evenly divide mixture between paper liners and press down the graham crumble with your fingers to create an even base. Bake crust for 10 minutes. Remove and let cool.
In a small bowl, mix cornstarch with water, stir and set aside.
In a medium sized saucepan over medium-high heat, add pitted cherries, orange zest, sugar and cornstarch water. Bring mixture to a slight boil, stirring often. Cook for 5-10 minutes or until mixture reduces and becomes thick.
Transfer cherry mixture to a small bowl and cool in the fridge for at least 30 minutes.
In a small frying pan over medium-high heat, toast sliced almonds for 3-5 minutes tossing often until almonds are lightly toasted. Set aside.
In a large bowl add whip cream, icing sugar and almond extract. Using an electric mixer whip mixture until glossy and stiff peaks form. Add mascarpone cheese and mix until fully incorporated.
Divide mascarpone filling evenly among the graham tart shells. Top with cherry mixture. Garnish with toasted almonds. Refrigerate for 1 hour to set
Preheat oven to 350°F (175°C). Line a muffin tray with paper liners.
In a large bowl mix together graham cracker crumbs, icing sugar and canola oil until mixture is fully combined and appears crumbly.
Evenly divide mixture between paper liners and press down the graham crumble with your fingers to create an even base. Bake crust for 10 minutes. Remove and let cool.
In a small bowl, mix cornstarch with water, stir and set aside.
In a medium sized saucepan over medium-high heat, add pitted cherries, orange zest, sugar and cornstarch water. Bring mixture to a slight boil, stirring often. Cook for 5-10 minutes or until mixture reduces and becomes thick.
Transfer cherry mixture to a small bowl and cool in the fridge for at least 30 minutes.
In a small frying pan over medium-high heat, toast sliced almonds for 3-5 minutes tossing often until almonds are lightly toasted. Set aside.
In a large bowl add whip cream, icing sugar and almond extract. Using an electric mixer whip mixture until glossy and stiff peaks form. Add mascarpone cheese and mix until fully incorporated.
Divide mascarpone filling evenly among the graham tart shells. Top with cherry mixture. Garnish with toasted almonds. Refrigerate for 1 hour to set
