white chocolate and mascarpone tart
ingredients: for the biscuit base, 200g granita biscuits, 100g melted butter or enough so it comes together
for the filling, 180g white cooking chocolate, 450g mascarpone cheese, 2/3 cup thickened cream
topping, berries or 100g crushed pistachio nuts and icing sugar
in a food processor crush biscuits then add the melted butter enough that it comes together when pushed with fingers. in a tart pan evenly spread the biscuit mixture push down with palm of hand, refrigerate for 15 minutes. to make the filling combine the chopped white chocolate and the mascarpone in a heat proof bowl. Place over a saucepan of simmering water and stir until melted. Remove from the heat and whisk until smooth add cream. pour into the tart base and refrigerate for 3 hours. for the topping with top with fresh berries, dust with icing sugar or in a food processor add 100g of pistachio nuts and 3 tablespoons of icing sugar blend until fine, sprinkle over top of tart and dust with icing sugar. Serve with a dollop of cream.