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Receta Nectarine And Mascarpone Tart In Gingersnap Crust
by Global Cookbook

Nectarine And Mascarpone Tart In Gingersnap Crust
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  Raciónes: 8

Ingredientes

  • 25 x gingersnap cookies coarsely broken
  •     (abt 6 ounce - abt 2 1/4 c. pcs)
  • 1/4 c. unsalted butter - (1/2 stick) melted
  • 1 ct mascarpone cheese - (8 ounce) see * Note
  • 6 ounce cream cheese room temperature
  • 1/4 c. lowfat sour cream
  • 1/4 c. sugar
  • 1 Tbsp. grated lemon peel
  • 1/4 tsp vanilla extract
  • 1 Tbsp. finely-minced crystallized ginger
  • 4 sm nectarines - (to 5) halved, pitted,
  •     and cut into thin slices
  • 1/4 c. peach jam warmed
  • 2 Tbsp. finely-minced crystallized ginger

Direcciones

  1. Note: Italian cream cheese available at Italian markets and many supermarkets.
  2. For crust: Preheat oven to 350 degrees. Finely grind gingersnaps in processor. Add in butter and blend till crumbs are proportionately moistened. Press mix over bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake crust till color darkens, pressing sides with back of spoon if beginning to slide, about 8 min. Cold completely.
  3. For filling: Beat first 6 ingredients in medium bowl till smooth. Beat in crystallized ginger. Spread filling in prepared crust. Cover loosely and chill at least 2 hrs and up to 1 day.
  4. For topping: Overlap nectarine slices atop filling in concentric circles. Brush with jam. Sprinkle with minced crystallized ginger. Serve, or possibly chill up to 6 hrs.
  5. This recipe yields 8 servings.
  6. Comments: This lovely dessert must be chilled at least two hrs (or possibly up to one day) before serving.