The appearance of local berries usually coincides with Canada Day on July 1st; I like to feature them in a red and white dessert made for the celebration. We're cooking with Yotam Ottolenghi so I chose Tartlets with Fresh Berries, a recipe for a crisp, buttery pastry shell filled with a divine vanilla cream that allowed the berries to be the star.
|Sweet Pastry with Mascarpone Cream filling|
The Mascarpone Cream filling was heavenly.....rich, creamy and a little tangy, made of lightly sweetened mascarpone cheese and Crème Fraîche* with a little vanilla bean paste (instead of essence). Much easier and far more delicious than a traditional pastry cream and with no cooking involved.
I baked the pastry shells from frozen early in the morning (I had made and frozen them a week before) and filled them just before serving.
This product is quite expensive here so I prefer to make my own for a fraction of the cost. There are several recipes for homemade on the internet....I use this ratio of buttermilk to cream and it always works:
1 Tbsp buttermilk
1 cup/240ml whipping cream (35% fat)
Mix the ingredients together and allow to sit, covered, 10-24 hours at room temperature until thickened. Refrigerate.
The recipes for Tartlets with Fresh Berries, Sweet Pastry, Pre-Baked Cases and Mascarpone Cream are from the book Ottolenghi: The Cookbook, by Yotam Ottolenghi.