Roma® Mascarpone & Kiwi Tart
Roma® Mascarpone & Kiwi Tart
Directions
- Spray tart pan with pan spray and set aside.
- Dust work area with flour and roll dough circle to increase circumference by one inch or so. Gently work dough into tart pan. Dock the dough with a fork to prevent bubbling.
- Heat oven to 350° and bake crust for 8-10 minutes until golden brown. Remove from oven and allow to cook on a rack for 30-45 minutes.
- Heat Grand Marnier in saucepan over medium heat for 1-2 minutes to burn off alcohol. Then cool and reserve.
- In a mixer with a whip attachment add mascarpone, yogurt, vanilla extract, and Grand Marnier on low to medium for 1-2 minutes.
- Spoon mixture into baked tart shell using a spatula. Arrange sliced kiwi on top of the tart in a circular pattern then serve.
Ingredients
- 1/4 cup West Creek® All-Purpose Flour, for dusting
- Brilliance Pan Spray
- 1 lb Roma® Cheese, Mascarpone
- 2 cups Nature’s Best Dairy® vanilla yogurt, plain
- 2 tsp Magellan® Pure Vanilla Extract
- 1/4 cup liqueur, Grand Marnier
- 6 ea Peak Fresh Produce® kiwi, peeled and sliced thin into wheel cuts
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
