Ingredients
- Filling:
- 12 oz cookies (either Stella D'Oro S cookies or Marguerite cookies)
- 1 stick butter, melted
- 1 16 oz package Mascarpone Cheese at room temperature
- 2 Cups Custard Cream cooled to room temperature
- Assorted fruits to decorate
- Custard cream:
- 3 3/4 Cups Milk
- 1/2 Cup Heavy cream
- 1 1/2 Cups Sugar
- 3/4 Cup Corn Starch
- 10 Egg yolks
- 1 Tsp Vanilla extract
- Peel of 1 lemon
Preparation
Step 1
1) In a food processor, blitz the cookies until finely ground, about 1 minute. Pour in the melted butter and blitz again for a few seconds until it all comes together.
2) Press the mixture into an 11 inch tart pan with a removable bottom and chill in the refrigerator for about 30 minutes.
3) While the crust is setting mix the mascarpone and custard with an electric mixture until smoothly combined.
4) Pour into the cold crust and decorate with assorted sliced fruit.
5) Chill again for another 30 minutes or until firm. Serve immediately from the refrigerator and avoid leaving the tart out too long in warm weather.
Custard cream:
1) In a bowl, mix the milk, heavy cream, the beaten egg yolks and the vanilla.
2) In a pot, add all the dry ingredients and mix well.
3) Put the pot on the stove at medium heath and add the milk mixture. With a wooden spoon start mixing continuously.
4) Add the lemon peel and continue to stir non-stop.
5) After about 5-7 minutes, the mix will begin to thicken and form a cream.
6)Once it reaches the desired cream consistency, remove the pot from the flame, remove the lemon peel and continue to stir for another 30 secs.
7) Stir occasionally while the cream is cooling off.
8) Once you remove the cream from the stove, transfer to a cooling pan and cover the entire surface of the cream with plastic wrap so that a skin will not form.