This Clementine and Mascarpone Tart bursts with notes of fresh citrus from orange zest and marmalade glaze. The creamy, light and buttery mascarpone mixture is encrusted in a zingy gingersnap crust. So pull up a chair, grab a cup of coffee and let’s gab as we nibble.
If you read my previous post with the Lemon Ricotta Pappardelle recipe, you may recall that I have been reading the food photography book “Plate to Pixel”. In only a few chapters I have become more confident with my camera and its settings. Something that stuck out to me last night when reading was that natural light can come from the side, front or back of the food. The author mentioned that beginner food photographers, like me, may feel more comfortable with side light, coupled with the use of a reflector on the opposite side. This reflector can be something white, silver or gold (all casting different hues) that bounce the natural light back towards the food, thus reducing shadows.
In this Clementine and Mascarpone Tart photo shoot, natural light from the window is on the left side. I used a white reflector on the right side. Today was a special day for me because I went shopping for “props”. I bought the wooden crate seen in the photos along with various dishware including the gold rimmed plate, jam spoon and clear coffee cup.
This dessert was simple and quick to whip up, but took a few hours to cool in the refrigerator. So I had plenty of time to play around with my camera and new items. I decided to photograph my lunch since the blushing pink radishes looked so strikingly vibrant.
- 25 ginger snaps
- 1/2 stick butter (melted)
- 1 8-oz. container of mascarpone cheese
- 6 oz. cream cheese (low fat)
- 1/4 c. sour cream (low fat)
- 1/4 c. sugar (or 2 tbsp. truvia)
- 1 tbsp. orange or clementine zest
- 1/4 tsp vanilla extract
- 3-4 clemintines
- orange marmalade (warmed)
- Preheat oven to 350 degrees
- Grind gingersnaps in food processor
- Add melted butter and blend again until fine
- Pour buttered crumbs into tart dish
- Press the crumbs into the tart pan with a fork, evenly and up the sides
- Bake for 7-8 minutes or until crust begins to darken
- Let the crust cool completely
While you are waiting
- Blend all of the Tart Filling ingredients together until smooth
- Spread the mascarpone mixture into the prepared crust
- Let set in the refrigerator for at least 2 hours
- Peel the clementines
- Thinly slice them into circles
- Layer on top of tart
- Brush warm orange marmalade onto the clementines
- Serve and Enjoy!
This dessert takes only a few minutes to prepare. While it spends a few hours in the refrigerator, you have time to set up for dinner or company. Its mild sweetness is balanced perfectly with the cool clementines and pungent marmalade. The gingersnap crust adds a crunchy texture. So ask yourself, “Am I ready for dessert?”
* Recipe modified from Epicurious *