Ingredients
Scale
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,
