I haven't blogged in ages but I have been baking! I really enjoyed making this one and the way it turned out so I thought I'd blog it since it is a great dessert for this hot weather we have been having in The Bay.
This dessert is refreshing and not too sweet. Here's how you make it:
- 1 1/4 cups whole wheat flour (what I used) or all-purpose flour
- 1/4 cup cornmeal
- 2 tbs sugar
- 1/2 tsp salt
- 8 tbs (1 stick) unsalted cold butter
- 3 tbs ice water
- 1 large egg yolk
- 1 cup mascarpone cheese
- 2/3 cup sour cream
- 1/2 cup honey
- 1 tsp vanilla
- 4 kiwis, sliced
- I added a couple dashes of cinnamon
- To make the crust, combine the flour, cornmeal, salt, and sugar and mix by pulsing in a food processor.
- Cut the butter into chunks, add to dry mixture, and pulse a few more times until the mixture resembles coarse crumbs.
- Mix the egg yolk with the ice water and add to the mixture in the food processor. Pulse together until the mixture starts to press together.
- Place the dough on a clean work surface covered in flour, and shape into a 5" diameter disk. Cover in plastic wrap and refrigerate 1-24 hours.
- After it has been refrigerated, use a rolling pin to flatten and form dough into an 11" circle.
- Place into a 9" greased tart pan, smooth the edges, and refrigerate for 20 minutes.
- Preheat the oven to 350 during this time.
- Remove the crust and line with tin foil. Use beans or pie weights to hold the foil down and keep the shape of the crust.
- With the foil on, bake for 15 minutes, rotate and bake for 15 more minutes. After 30 minutes of baking remove the foil and bake for 6 minutes uncovered.
- While the crust cools, whip together the filling ingredients with a hand mixer and fill the tart once crust is cooled.
- Top with sliced kiwi.