(this is recipe post 1 of 2 today…enjoy!)
Yes, it’s 2 days before Easter and I’m still wrangling out a menu for my guests. Maybe my subconscious is thinking (hoping?) that I’m Greek because their Easter is next weekend and that would be a realistic time frame in which to plan something.
Bunnies, eggs, rabbits…I’m all for those chocolates on Easter. Hand me a Reese’s egg and I am a squishy, malleable, lump of putty in your hands. But strangely enough, when it comes to what I cook on Easter, chocolate desserts just don’t factor in at all for me. Maybe it’s starts with the possibility of all of us lapsing into a diabetic coma from over-chocolating. …”And they found them….slumped at the table…chocolate everywhere…the horror”….Chocolate just seems too heavy for this holiday table. It’s Easter, it’s Spring! I’m thinking lighter…lemony, berries, mints, citrus. It’s all a big sham, of course, because my citrus usually goes hand-in-hand with cream and butter. But delusion is key when it comes to holidays. From the bunny to Santa right down to the calories we are consuming.
The following is one of the desserts that I am planning to make and I hope you have time to squeeze it into your menu, too. It’s a great dessert. Not too sweet, nicely flavored and will accompany the usual stars of the Easter buffet well. Aside from that, it’s just fabulously attractive. Happy Easter, everyone!
(another recipe coming today for the Passover crowd…I did not forget!)
Mascarpone Tart with Honey, Oranges and Pistachios, courtesy of Bon Appetit magazine
1 refrigerated pie crust (half of 15 oz. package….I make my own crust, but since it’s 3 days before the holiday, just go buy the crust. I’ll post my homemade crust at another time)
2 large navel oranges
1 8-to-8.8 oz. container chilled mascarpone cheese (Italian cream cheese)
1/2 cup chilled heavy whipping cream
1/4 cup sugar
2 Tbs. honey, divided
1/4 tsp. (generous) ground cardamom
2 Tb. chopped pistachios
Preheat oven to 400. Press pie crust onto bottom and up sides of 9-inch tart pan with removable bottom. You know, the fluted, shallow ones. Fold in sides and press to extend sides 1/4 inch above rim of pan. Pierce crust all over with fork. Bake until golden brown, about 24 minutes. Cool completely on rack.
Grate enough orange peel to measure 1.25 teaspoons. Cut off remaining peel and pith from oranges. Slice oranges into thin rounds then cut crosswise in half. Place orange slices on paper towels to drain slightly.
Combine mascarpone, cream, sugar, 1 Tb. honey, cardamom and orange peel in medium bowl. Beat until just blended and peaks form (don’t overbeat! mixture will curdle…ewww). Spread filling evenly in cooled crust. Arrange orange slices atop tart in concentric circles, sprinkle with pistachios. Drizzle with remaining 1 Tb. honey and serve.
Sublime. Elegant. Enjoy.