Yield: 10 Servings
Skill level: Medium
This mascarpone tart combines both of our Superfresh favorites, Dark Sweet and Rainier cherries, to create a creamy and fresh summer dessert. The baked graham cracker crust is filled with a creamy combination of mascarpone, whipped cream, and vanilla and then topped with halved cherries macerated with a touch of sugar. This show-stopping treat is sure to wow your dinner party guests!
Ingredients
- 2 cups graham cracker crumbs
- ¾ cup sugar, divided
- 1 stick (8 tablespoons) unsalted butter, melted
- 1 cup Superfresh Dark Sweet cherries, stemmed, pitted, and halved
- 1 cup Superfresh Rainier cherries, stemmed, pitted, and halved
- 1 cup mascarpone
- 1 cup heavy cream
- 1 teaspoon vanilla bean paste
Directions
- Preheat oven to 350°F.
- In a medium bowl, combine crumbs, ¼ cup plus 2 tablespoons sugar and butter, and mix with a fork until all the crumbs are moistened. Press the crumb mixture firmly and evenly over the bottom and up the sides of a 9” tart pan with a removable bottom. Bake until crust is set, 15-18 minutes. Cool completely.
- In a medium bowl, toss cherries with 2 tablespoons sugar and let sit, stirring occasionally, until juicy, about 20 minutes.
- In a large bowl or the bowl of a stand mixer fitted with the whisk, combine mascarpone, cream, remaining ¼ cup sugar, and vanilla paste. Beat on medium speed until stiff peaks form, then spread onto the cooled crust.
- Arrange cherries on top of whipped cream filling, leaving any juices behind in the bowl. Serve immediately, with juice served separately for spooning over.
