Today, i invite you into our little Ranch. It's been almost 8 years since we moved from the City to the boonies most
beautiful town in America. It only takes an hour an a half to get the nearest gas station. Ney... just kidding...
We like it out here. The kids love it. There is so much room to jump and run wild. As supposed to our old City House were
we could borrow sugar from the Neighbor over the window...
Here our closest Neighbor is 2.5 Acres away from us. Our view is swapped with endless Trees, and Mountains all around.
From time to time we hear nearby Horses neighing, the Rooster crowing and the Chickens clucking... but those are ours 🙂
To the East are our Vegetable gardens, and the Chicken Coop.
To the South is the Orchard.
This is the bridge facing the north side. When we have heavy rains, our backyard transmutes into a little river.
What cool is that the bridge is made out of old railroad tracks.
This week the weather was perfect. Just about 80/85 degrees, and it was actually fun to be outside. Not the usual 100 degrees we're having.
For the weekend, I made a light Mascarpone/Cheesecake Tart with a crunchy Chocolate Crust, and I topped it with fresh Cherries. Our Cherries
from the Orchard are long gone, but I buy loads of them in the Market before the season is over.
This is actually a light and creamy desert, perfect for hot summer days. If you like to try it, the recipe will be below this post.
P.S. Tatum is pretending to lie out on the Beach...
Recipe
Mascarpone Cherry Tart
Ingredients
For the Crust:
- 1 ¼ cup Flour
- 1 tablespoon Unsweetened Chocolate Powder
- ½ cup Sugar
- 1 Stick- Unsalted Sweet Cream Butter room temperature
- 1 Egg yolk
- pinch Salt
- For the Filling:
- 1 - 8 oz Package Cream cheese
- ½ cup 100g Mascarpone
- ½ cup Powder Sugar
- Peel of 1 Lemon finely grated
- Juice of half a Lemon
- 1 cup Heavy Sweet Cream
- Ca. 18- 20 Cherries for topping
Instructions
- Pre-heat Oven to 350 degrees.
- Grease Tart Pan
- In a Food processor, mix the flour, sugar, salt, egg yolk, and the butter until smooth. Wrap dough into baking foil, and chill in the refrigerator ca. 30 minutes.
- On a flowered surface, roll out dough. Then transfer into Tart pan.
- Over the dough place Baking weights (or Beans) to prevent dough from raising during baking.
- Bake for 10 minutes, remove the Beans, then bake additional 10 minutes.
- Allow the Crust to cool completely. Then remove from Tart pan.
- Whip the heavy cream.
- In Mixing Machine, add cream cheese, mascarpone, powdered sugar, lemon zest, lemon juice. Mix on highest setting until smooth and creamy. Then fold whipped cream into cream cheese mixture.
- Fill cream into Tart. Decorate with Cherries, or any other fruit to your liking. A perfect combination would be Blueberry, Blackberry, Raspberry and Strawberry.
- Chill the Tart until Serving
<3 Diana
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