Today's recipe is for a delicious, yet simple to make Dessert of a date and Mascarpone cheese custard baked in a filo (phyllo) Pastry shell.
Though it sounds decadent (and it does taste heavenly) this is actually a quite a healthy low-fat option for a dessert (if you choose low fat Mascarpone, that is!!).
It's great for a lazy Sunday morning as it's a snap to make, yet is sure to delight even the most fussy eater.
Warm Date and Mascarpone TartServes: 6–8
Ingredients:4 sheets of filo (phyllo) pastry
40g (1/4 cup, scant) butter, melted and cooled
30g (1/4 cup) ground almonds
10 fresh dates, pitted and sliced
2 tsp custard powder
125g (1/2 cup) Mascarpone cheese
50g (1/4 cup) caster sugar
120ml (1/2 cup) single cream
2 tbsp flaked almonds, to garnish
Method:Brush a shallow, fluted, oblong flan tin (about 10 x 35m [4 x 14 in]) with melted butter or oil.
Brush a sheet of filo pastry sparingly with melted butter and sprinkle with ground almonds. Fold the pastry sheet in half lengthways and carefully line a then flan tin lengthways with the pastry. Repeat this process with the remaining pastry, butter and nuts.
Spread the dates evenly over the pastry base. In the meantime, combine the eggs, custard powder, Mascarpone cheese, sugar and cream in a medium bowl. Whisk the mixture until smooth then pour the mixture over the dates.
Sprinkle the flaked almonds over the top then transfer to an oven pre-heated to 180°C and bake for 25 minutes, or until the custard is golden brown and set.
Remove from the oven and allow the tart to cool for 10 minutes before slicing.
Serve warm, accompanied by whipped cream.
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This post first appeared on Celtnet Recipes, please read the originial post: here