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MASCARPONE OAT TART WITH FRESH CHAI SOAKED FRUIT

MASCARPONE OAT TART WITH FRESH CHAI SOAKED FRUIT

One of my greatest joys is playing in the kitchen. My usual style begins with some late-night web wandering in search for recipes to inspire for the following days session in the kitchen. I rarely stick to 1 recipe, but rather take inspiration from several, then throw in a good pinch of my own intuitive style for good measure. However, I hit the jackpot when I stumbled across this little gem by Gather & Feast and saw no need to look further or readjust. I’ve made this one a few times now and have added some notes and tips which I thought might be worthwhile to consider if you give it a go.

The widened eyes and appreciative noises received when friends and family saw the tart was a promising start and I was delighted that the taste test only delivered more eye boggling and oohs and ahhs... tick tick! Definitely recommend giving this one a crack as a dessert at your next dinner party, or even an afternoon tea for a bit of wow factor. So, please do gather the ingredients and feast your eyes & tastebuds on this one.

Find the full recipe here.

 MY NOTES & TIPS ON THE ORIGINAL RECIPE

  • Of course, I used our original fresh chai blend (Calmer Chai) in this recipe. I steeped 3 tablespoons of our blend with 3 cups of boiling water for about 10 minutes, then strained. I then soaked the fruit in the strained liquid for about an hour
  • One time when I made this I soaked the dried fruit overnight as suggested in the recipe but found it way too intense with a slightly fermented taste. An hour or 2 of soaking I found was perfect before draining the liquid
  • I haven’t tried with Cointreau but can imagine it being a winner!!
  • I found the amount of fruit suggested to be more than needed to top the tart. I used around 2/3 of the suggested quantities.
  • Make sure you allow the tart crust to cool completely before filling with the mascarpone. If its still a little warm and you fill and then try to slice, it will collapse and run.
  • I went round over rectangle which worked a treat. Either way, make sure you use a collapsible base for easy removal.
  • 750gm of mascarpone is a lot and not cheap! I found 500gm to be ok – just not as deep a layer of filling - or use my tip below
  • I also tried with half mascarpone and half fresh deli ricotta and had a great result. The filling was a little firmer and easier to slice neatly. However, 100% mascarpone is a bit more on the decadent side if you’re feeling fanciful ;)

Fresh chai and mascarpone tart

Mama Chai xx