"What's in a name? That which we call a blog. By any other name would sound as sweet." As I repeated my cynical take on the famous Shakespeare quote, I was hoping it would inspire a name for my first ever blog. For the millions of bloggers out there, I'm sure many can relate. Considering that it was a culinary blog, I definitely wanted the name to contain a foodie designation. My blog was in the planning stages for several months, and my concept - "sweet and savory creations inspired by lovely ingredients" was down pat. That part was easy. But what about a name?
As the days and weeks went by, I'd come up with this and that, enter my office and announce to my co-workers, "I think I've come up with a name for my blog!", only to conclude, "nah", a few hours later. I was convinced once a name hit me, I'd know it immediately. That day finally came!
While taking my usual early morning walk, thoughts went to my parents. They will be celebrating their 60th wedding anniversary this fall, (quite an accomplishment!), and for some reason this fact came to mind that delightful, spring morning. My Dad loves tiramisu, and has to have it every year for their anniversary dessert. That was it! Mascarpone!...the ingredient that makes tiramisu incredible…an insanely lovely ingredient, with a charming family tradition. a cup of mascarpone!
So that's how my blog name came about. My name is Carol - the newbie blogger and photographer, and experienced foodie of a cup of mascarpone. Welcome!…and thank you so much for stopping by to take a look! I hope my sweet and savory creations inspire you, as they do me, and you will come back often to follow my evolving journey.
Obviously, mascarpone had to be the lovely ingredient used for my first blog post. There are so many recipes that embrace mascarpone, but initially, I chose this scrumptious, easy to make tart adapted from Donna Hay Magazine. If you've never had the pleasure of tasting this deliciously divine, creamy Italian cheese - trust me, once you do, you will be searching for ways to utilize it more often. I would love hearing what you think!
Until next time…mangia! xox
Blueberry and Lemon Mascarpone Tart Recipe
(Printer friendly button below)
Serves 8 -10
for the sweet shortcrust pastry:
1-1/2 cups all-purpose flour, sifted
1/2 cup plus 1 tsp cold butter, chopped
1/2 cup confectioners' sugar, sifted
3 egg yolks
2 teaspoons vanilla extract
1 tablespoon iced water
for the filling and topping:
16 oz - 18 oz mascarpone cheese (I used two 8.8 oz tubs of Galbani Mascarpone)
2 tablespoons finely grated lemon zest
1/2 cup confectioners' sugar, sifted
2 cups blueberries
confectioners' sugar, for dusting
Create the tart:
make the pastry:
Place the flour, butter and confectioners' sugar in the bowl of a food processor and process in short bursts until the mixture resembles fine breadcrumbs. While the motor is running, add the egg yolks and vanilla. Add the iced water and process until the dough just comes together. Turn out onto a lightly floured surface and bring together to form a ball. Flatten into a disc, wrap in plastic wrap and refrigerate for 1 hour. Preheat over to 350 degrees F. Roll the pastry out between 2 sheets of parchment paper to 1/8" thick. Line a lightly greased loose-bottomed 14" x 4.5" (or similar) rectangular tart tin with the pastry. Trim the edges and prick the base with a fork. Refrigerate for 30 minutes. Line the pastry bottom with parchment paper, fill with ceramic pie weights (or rice or dry beans) and bake for 10 minutes. Remove the paper and the weights and bake for an additional 10 minutes or until golden. Set aside to cool.
make the filling:
While the tart is cooling, make the filling. Place the mascarpone, lemon zest and confectioners' sugar in a bowl and mix well to combine. Spread onto the base of the cooled tart shell, and top with the blueberries. Dust with confectioners' sugar before serving, and enjoy!
I refrigerated the completed tart and served chilled the following day. It was absolutely delicious! So definitely feel free to prepare the tart a day ahead.