Mascarpone Tart with Honey, Oranges, and Pistachios
An elegant dessert featuring a buttery pie crust filled with cardamom-scented mascarpone cream, topped with fresh orange slices, chopped pistachios, and a honey drizzle. This Italian-inspired tart combines creamy, citrusy, and nutty flavors.
Ingredients
- •1 package refrigerated pie crust
- •2 whole navel oranges
- •1 container mascarpone cheese
- •½ cup heavy whipping cream
- •¼ cup sugar
- •2 tablespoons honey
- •¼ teaspoon ground cardamom
- •2 tablespoons chopped pistachios
- •note
Cooking Instructions
- 1.
To cool the crust quickly, place it on a rack, position a fan a few feet away (aiming toward the crust), and turn the fan on medium speed.
10 min
- 2.
Preheat oven to 400°F. Press pie crust onto bottom and up sides of 9-inch-diameter tart pan with removable bottom; fold sides in and press to extend sides 1/4 inch above rim of pan. Pierce crust all over with fork. Bake until golden brown, about 24 minutes. Cool completely on rack.
24 min
- 3.
Meanwhile, grate enough orange peel to measure 1 1/4 teaspoons. Cut off remaining peel and pith from oranges. Slice oranges into thin rounds, then cut rounds crosswise in half. Place orange slices on paper towels to drain slightly.
15 min
- 4.
Combine mascarpone, cream, sugar, 1 tablespoon honey, cardamom, and orange peel in medium bowl. Using electric mixer, beat just until blended and peaks form (do not overbeat or mixture will curdle). Spread filling evenly in cooled crust. Arrange orange slices atop tart in concentric circles; sprinkle with pistachios. Drizzle with remaining 1 tablespoon honey and serve.
15 min
