Mascarpone Tart with Blueberries and Mulberries

Mascarpone Tart with Blueberries and Mulberries

For the base:

1 packet Jocelyn's Provisions ginger nuts
60gm butter, melted


For the filling:

1 x 400gm pack mascarpone
Zest of ½ lemon
Zest juice of ½ orange
½ x teaspoon cinnamon
½ x teaspoon fresh ginger, grated
1 x tablespoon maple syrup


completed mascarpone tart


We've long been enjoying our gingernut biscuits on their own, but we recently discovered that their gingery zing makes the most delicious base for cheesecakes and parfaits. If you can't get your hands on our biscuits, replace with a plain butter biscuit.

Place biscuits into the blender and combine with melted butter. Press into a pie base evenly spreading along the base and up the sides. Place in the refrigerator and allow the butter to set (at least 40 minutes; up to four hours).

Whip the mascarpone with orange juice, half the combined zest, cinnamon and ginger until softened and combined.

Pour mixture into the base and smooth the surface with a spatula. You can refrigerate at this point for several hours if covered. (Be careful not to squash the mascarpone with plastic wrap.)

When ready to serve, top tart with mulberries and blueberries (you can substitute other seasonal berries), the rest of the zest, a sprinkle of cinnamon and drizzle with maple syrup.

Hint: Warm the maple syrup slightly for a more even coating.


Slice missing from mascarpone and blueberry tart

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