Recipe of the Day | Mascarpone Tart With Pretzel Graham Crust

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

mascarpone cheese

🥗Healthier: cream cheese

💰Cheaper: ricotta cheese

Cream cheese is lower in fat and costs less than mascarpone.

Preheat the oven to 350°F (175°C).

Grind pretzel crumbs in a food processor until fine.

Combine the ground pretzel crumbs, melted unsalted butter, and granulated sugar in a bowl.

Press the mixture into the bottom and up the sides of a tart pan to form the crust.

Bake the crust for 10-12 minutes until golden and set; let it cool completely.

In a mixing bowl, beat mascarpone cheese until smooth and creamy.

Add heavy cream, vanilla extract, and powdered sugar to the mascarpone; mix until fluffy and well combined.

In a small bowl, dissolve gelatin in warm water and let it cool slightly before adding it to the mascarpone mixture.

Zest a lemon and gently fold the zest into the mascarpone mixture.

Pour the mascarpone filling into the cooled crust, smoothing the top with a spatula.

Refrigerate for at least 4 hours or until the filling is set.

Once set, top the tart with fresh berries and mint leaves before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens