There are few things I love more in life than entertaining friends and family. Easy recipes make hosting the people we love even better. As we settle in to our new house, we’ve been slowly but surely inviting everyone we care about out to spend the evening with us, celebrating so much hard work and catching up on all that goes on in these crazy early “adult years” of getting married and having kids. Seems like we are always celebrating big milestones! The cornerstone of these evenings, of course, is great food and delicious recipes made in my new kitchen. All the heart eyes for the new space I get to prep and bake in, and create meals that I hope make our guests feel at home.
On the flip side, I am still learning how to juggle my three crazy monsters all day every day this summer and am still working on my stockpile of awesome recipes I can manage to make while they run loose under my feet. This simple tart is one of my go-to desserts that I make with slight variations on a very regular basis.
Lemon Curd and Mascarpone Tart – this time with Strawberries and Whipped Cream
1 container of Mascarpone
1 jar prepared Lemon Curd
1 recipe for a single pie crust (I use the crisco crust recipe which you can find in this post)
*also, if you are unsure of the pan I am referring to below you can find one here.*
Bring mascarpone and lemon curd to room temperature. Dump them into a mixing bowl and beat on high speed until completely combined. Set aside.
Bake pie shell in a tart pan with removable bottom at 375 degrees for 10 minutes or until JUST golden brown. Fill with lemon curd mixture and smooth over entire crust. Add sliced strawberries and refrigerate until ready to serve.
*I used extra pie crust to make some shapes for the top. Crabs seemed appropriate for summer. Aren’t they cute?! I just sprinkled them with sugar and baked them flat on a cookie sheet with the empty pie shell.
Instead of pie crust use this recipe for shortbread crust. A little more finicky but it’s my favorite.
Finish with blackberries or blueberries or sliced kiwi or any combination of fruit that you like.
Drizzle with fresh chocolate ganache or white chocolate shavings.
Serve without fruit and add homemade amaretto whipped cream (whip cold heavy cream with a tablespoon of powdered sugar and a 1/4 cup of amaretto liquo until light and fluffy).
Use the same filling but make parfaits with vanilla wafers or graham cracker crumbs. Layer the fruit, lemon curd mixture, crackers or crumbs and whipped cream in tall pretty glasses.
The lemon and mascarpone filling is so creamy and refreshing on a hot summer night. All I hear is good reviews on this one. Perfect for a BBQ menu or to finish a heavy italian meal- it really is well suited to any occasion.
Have a good end of June (is it really almonst July?!)