This post contains affiliate links.
Photo by Daniela Gerson
So I’m attempting to make some YouTube videos! I’ve posted recipes to my IG stories and I’ve been getting tons of messages to start a YouTube channel. T honest, I’ve always been a little hesitant to start the channel since the camera was exhausting and nerve-wracking when I was on MasterChef. I decided to step out of my comfort zone again and try. I managed to cut half my head off and forgot to turn on my second camera so I lost of close-up footage of the ingredients. You live and you learn right?
It made it easier to film since I collaborated with my friend Daniela! She’s a private chef in San Francisco and an AMAZING food photographer! She made the rich mascarpone filling to go into my jaggery graham cracker crust! I talked about jaggery before in my Salted Masala Chai Jaggery Caramel post a few weeks ago! It’s the main sweetener in most Indian food and in my crust for the tart! The crust is the perfect mixture of salty and sweet. Jaggery naturally has a saltiness to it and then I added 3/4 teaspoon of salt to the crust as well. Mixed with the sweet mascarpone filling and tart fruit, it’s a winner!
Check out the video here:
I still feel cringy when I see it. My hanger strap is hanging out of my shirt, half my head is cut off, we’re off center…but the only thing that is right about this whole video is this recipe! you HAVE to try it!
Print
Apricot & Cherry Mascarpone Tart with Chef Daniela Gerson
Ingredients
Jaggery Crust
- 1/2 cup milk powder
- 1 1/2 cup crushed graham cracker crumbs
- 1/4 cup jaggery powder (or brown sugar)
- 2 tbsp granulated sugar
- 3/4 tsp salt
- 1/2 cup unsalted butter, melted
- 2 tbsp ghee
Filling
- 1/2 cup heavy whipping cream
- 1 cup mascarpone cheese
- 3 tbsp maple syrup
- 2 tsp vanilla extract
- 1/4 tsp salt
- 4–5 apricots, pitted and halved
- 2 cups cherries, pitted and halved
- 1 tbsp Just Date Syrup (Optional)
- pinch of Jacobsen Chocolate Salt (Optional)
Instructions
Crust
- Sprinkle the milk powder onto a parchment-lined baking sheet into a even layer. Bake at 300 F for 9-10 minutes , or until the powder is golden brown. Let cool.
- Add cooled toasted milk powder, graham cracker crumbs, jaggery powder, sugar, salt, melted butter and ghee to a medium bowl. Mix until you have a sand-like texture and the crust holds together when you squeeze some in your fist.
- Pour the crust into the tart pan and use your hands to evenly press it into the bottom and sides of the pan
- Bake at 350 for 10 minutes and cool completely
Filling
- Add cold heavy whipping cream to a large bowl. Whisk the cream until you have soft peaks. Fold in the mascarpone cheese, maple syrup, vanilla extract and salt.
- Pour the filling into the cooled crust and spread the filling so that it is nice and even. Top with apricots and cherries,
