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Mascarpone Lime Curd Walnut Oat Tart“There is nothing in this world more motivating than cheese.”

Mascarpone Lime Curd Walnut Oat Tart. It was a tart that was meant to happen. For two reasons. One I had made a batch of cookies earlier and in my carelessness had forgotten to record the weight of clarified butter. Yes, clarified butter, my new favourite pantry ingredient. The second reason was of course that there was a cheese contest running on Better Butter, a website I love contributing to. Oh, and a third reason – WE ♥ CHEESE AT HOME!!

Lime Curd, Homemade, ThermomixSo I decided to get to work essentially to remake the cookie dough for the biscuit base. It’s not a lot to do actually because the biscuit base is a two step procedure, basically from the jar of one food processor into the bowl of the stand mixer. Loads to be thankful for. The Hamilton Beach Blender/Chopper is going strong and is great to have on my shelf. Tropical Mango Cooler Then of course there is the work-a-holic kitchen helper. Now I wonder what I did for all these years? It’s an absolute boon to have the KitchenAid Stand Mixer on my counter. From whipping a sponge, to churning out butter, to kneading bread dough to a one step cookie dough, that’s all  I use. What do I love most? That it keeps my hands free, and that the quality of the gadget is fab. Did I mention cold pressed juices? ♥♥♥. You can find my recipe for the Tropical Mango Cooler on the Kitchen Aid Blog.Lime Curd, Homemade, ThermomixTalk about my love for kitchen appliances. Last but not the least the Thermomix. Makes to coolest and most delicious lime curd. In goes everything and out comes lime curd! No standing, no stirring, nothing. You just need to turn the buzzer off once it’s ready, and transfer the lime curd into clean jars! I made a batch a couple of days ago, and that happily found its way into the Mascarpone Lime Curd Walnut Oat Tart.lies 1000Our lime tree has been quite productive of late and has amazed us with a full crop of limes. Beautiful organic, thin skinned, no seed beauties. There’s nothing like home grown produce, the joy unparalleled. While we had a constant flow of lemonade through summer, I always enjoy making lime curd. Lime Curd, Homemade, ThermomixI don’t enjoy the taste on its own because for me it’s a little too ‘eggy’ {not for some friends who happily eat it out of the jar}. Yet add some to whipped cream, an frosting/filling or buttercream and the taste comes alive. Beautiful, citrusy, zingy, clean, fresh, summery is how this tart turned out to be topped with mascarpone lime curd! Mascarpone Lime Curd Walnut Oat TartI had made a batch of walnut, lime rosemary,walnut shortbread this past winter, so I knew that lime and walnuts pair quite well. While the initial plan for the tart was chocolate, the Better Butter contest changed that a bit. I had mascarpone cheese in the fridge, so the easiest filling turned out to be this! Of course it helped that I had made the lime curd two days ago and it was well chilled.Dark Chocolate Walnut Oat TartAnd because the process was so simple, because the Mascarpone Lime Curd Walnut Oat Tart was so good, and because walnuts and oats are good for you, also because the tart turned out to be so popular, I made another one. Actually a half batch, and this time gave it a dark chocolate filling as per original plan. Addictive good stuff!  So for a 7″ tart shell I made a ganache with 150g 70% dark couverture chocolate, 85g single cream and 15ml full fat milk. Warmed the chocolate with the cream in the microwave, agitated it, added a splash of milk, agitated it a bit more {with a balloon whisk}. Once it chilled in the fridge for 30 minutes turned it into the baked shell, and let it set. Took about 2 hours and we had tart!

Mascarpone Lime Curd Walnut Oat Tart
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Beautiful, citrusy, zingy, clean, fresh,summery is how this tart turned out to be topped with mascarpone lime curd! A healthy biscuit base makes the Mascarpone Lime Curd Walnut Oat Tart even better. You can make cookies with the same dough, as also use different fillings to top the tart.
Servings Prep Time
2 7" tarts 1 hour
Cook Time
20 minutes
Servings Prep Time
2 7" tarts 1 hour
Cook Time
20 minutes
Mascarpone Lime Curd Walnut Oat Tart
BigOven - Save recipe or add to grocery list
Yum
Print Recipe
Beautiful, citrusy, zingy, clean, fresh,summery is how this tart turned out to be topped with mascarpone lime curd! A healthy biscuit base makes the Mascarpone Lime Curd Walnut Oat Tart even better. You can make cookies with the same dough, as also use different fillings to top the tart.
Servings Prep Time
2 7" tarts 1 hour
Cook Time
20 minutes
Servings Prep Time
2 7" tarts 1 hour
Cook Time
20 minutes
Instructions
Oat Walnut Cookie Base
  1. Preheat the oven to 180C.
  2. Place oats, walnut halves, brown sugar and baking soda in jar of chopper. Blend in short bursts until you get a uniform brown sugar like consistency, just until it feels like moist breadcrumbs. Don't overwork or the walnuts will release their oil.
  3. Transfer to bowl of stand mixer, flat mixer attachment, add the clarified butter/ghee and mix at speed 4 until it comes together like cookie dough.
  4. Line the base of the tart tins with parchment paper. Divide the cookie dough between the two. Work up t the edges, and then flatten the base.
  5. Bake in a preheated oven for 20 minutes, then cool completely on cookie rack.
Mascarpone Lime Curd Topping
  1. Whisk the mascarpone with a balloon whisk until light and smooth. Whisk in the lemon curd. Don't over mix else the topping will lose volume. Pipe into the pie shell
  2. Using a microplane zester, grate over some lime zest. Garnish with fresh mint leaves. Chill until ready to serve.
Thermomix Lime Curd
  1. Place sugar into TM bowl, mill for 15 seconds on speed 10.
  2. Add zest, mill for 20 seconds on speed 10.
  3. Scrape down jug, add butter, eggs and lime juice. Cook for 20 minutes at 90°C on speed 2, without measuring cup.
  4. Insert measuring cup and mix for 25 seconds at speed 6. Pour into 2 hot washed jam jars with twist-off lids and close immediately. Cool completely before storing in the fridge.
  5. Note: You can use the same measurements to make a stove top version. Cooking times might differ.
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“Cut my pie into four pieces, I don’t think I could eat eight.”
Yogi Berra

Light pumpkin pie 1Light Pumpkin Pie. It’s difficult to not think pumpkin and get deluged by orange thoughts once fall is in the air. Come autumn, and pumpkin pie spice is the on the top of my head. It breaks my heart to say goodbye to stone fruit when summer draws to a close, and somewhere in the hot summer months I always forget the charm of fall. These days there’s loads of pumpkin on the table.

orangeOh the orange hues. persimmons, pumpkin {which is there pretty much all the year around here though}, and the little bitter kumquats. Such bright colours and so much fun! It’s around this time that the boy will gently come and request for a pumpkin cake on Halloween. For him it’s customary to ask. For me, it’s another opportunity to experiment. With a steady source of good quality pumpkin pie spice from the sister in the US, I am happy to take the pumpkin route.

fresh pumpkin pureeThe pumpkin pie came along in a hurry as usual. The ingredients were very basic with fresh pumpkin puree and some left over condensed milk thrown in. There was an orange sitting on the counter so in went some zest as a last minute thought, then a dash of Grand Marnier to compliment it. You can always skip the liqueur, but try and add the orange zest. The flavour  orange zest added was amazing.

Light pumpkin pieWhenever I experiment with pies or cakes, there is a sense of panic on the other side. Will it set, won’t it set. Will it slice cleanly, or maybe not??? Then again, hope it tastes OK! Heaved a mighty sigh of relief when it left the pan easily and didn’t flow like lava. YES! It had set. A few pictures, then a slice later, a sense of jubilation. It set beautifully AND was firm enough to be sliced, staying light and moussey!

Light pumpkin pieThe boy wolfed down a couple of slices in the evening. Is it dessert Mama he asked, before eyeing another slice. It was his after all, made on personal request. I would have done him a pumpkin pie latte on the side but I got a little lazy.

Light pumpkin pieThe husband gave it a thumbs up too. Is it pie, is it cake I asked? Cheescakey he said. It’s a pie that thinks it’s a cheesecake I guess.

  • [print_this]Recipe: Light Pumpkin Pie
    Light Pumpkin Pie

    Summary: Bursting with orange and fall flavours, this Light Pumpkin Pie is simple to make and quite addictive to eat. It’s a pie that thinks it’s a cheesecake. Serves 8

    Prep Time: 15 minutes
    Total Time: 1 hour 30 minutes
    Ingredients:

    • Biscuit Almond Crust
    • 115g digestive biscuits
    • 35g whole almonds
    • 40g brown sugar
    • 1/2 tsp pumpkin pie spice
    • 70g unsalted butter, chilled, grated
    • Pumpkin pie filling
    • 250g fresh pumpkin puree
    • 100g condensed milk
    • 150g brown sugar
    • 25g cornstarch
    • 1tsp pumpkin pie spice
    • Zest of 1 orange
    • 3 egg yolks
    • 3 egg whites
    • 1tsp Grand Marnier or pure vanilla extract
    • Single or whipped cream to serve, optional

    Method:

    1. Biscuit Almond Crust
    2. Preheat oven to 180C
    3. Place all ingredients in bowl of food processor and pulse briefly on high speed until breadcrumb like mix
    4. Turn into 8″ loose bottomed baking tin or 9″ pie dish, press down and up firmly to make a base and about 1/2″ high side.
    5. Bake for 15 minutes until light brown. Leave to cool slightly while you make the pumpkin pie filling.
    6. Pumpkin pie filling
    7. Place egg whites in clean large bowl and whip to stiff peaks.
    8. Place remaining ingredients in bowl of food processor and blend until smooth.
    9. Fold beaten egg whites gently into the pumpkin mixture.
    10. Turn over baked pie crust and bake for approximately 1 hour, or until firm when touched in the centre.
    11. Allow to cool completely in the tin, and chill overnight.
    12. Serve with unsweetened single or whipped cream.

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“What is more mortifying than to feel that you have missed the plum for want of courage to shake the tree?”
Logan Pearsall Smith

Wholewheat Plum Frangipane GaletteWholewheat Plum Frangipane Galette … it is strange that when the season is bidding adieu, the palpitations grow. I tend to hang on to the last fruit like they are going to go out of fashion; trying to extend their shelf life beyond reasonable measure. Plums have sadly gone. I have been happy looking at the last lot in the fridge for past 2 weeks.

Wholewheat Plum Frangipane GaletteYes, indeed. That is how long I kept them, and interestingly, that is how long they stayed. Beautifully! Bidding goodbye to summer is never easy given my deep emotional bond with stone fruit. I still have one last batch of frozen plums. Thoughts of sorbet, granita, fro yo dance in my head!

PlumsI had this recent conversation with a friend where I mixed up my grey cells and gray cells. It was so funny, by the end of it nothing looked right. I knew I needed help! Good time to hand over to an online editor. I used Grammarly to grammar check this post. It took care of what they taught me at school. Grammarly carries out plagiarism checks too! So cool!!

Wholewheat Plum Frangipane Galette Did I mention my uber healthy baking spree of late? I have always attempted to keep my baking healthy. I went one baby step further with this Wholewheat Plum Frangipane Galette. I’ve never made a galette or pie with mainly whole wheat in the pastry. I am usually haunted with scary thoughts. What if it all falls apart; what if the pastry does not hold; and what if it does not taste good?

Wholewheat Plum Frangipane Galette Whole wheat is not what one might traditionally use in pie crusts, but trust me, it works well. You got to give it some extra TLC. Surprisingly, the crust was buttery, light, flaky and delicious! A bit fragile, but expected. Take baby steps from all purpose towards whole grain. There’s a whole new world out there!

Wholewheat Plum Frangipane Galette This pie crust is not a 100% wholewheat. I added a teeny bit of plain flour. Next time, I’ll be bolder. See baby steps? I’m doing it. You can too.

Plum lemonadeI made lemonade that day as well….plum lemonade to be precise. Not to be served with the moorish galette, but here anyway. Simple and a fun way to include more fruit in your diet. The kids gulped it down greedily asking for some everydayToo late! It’s goodby plums for now! We’re already staring fall in the face.

Wholewheat Plum Frangipane Galette I’ve made plenty of galettes. It is one of my favourite forms of pie. If you are lucky and still in plum season, then you could try making this rustic free form tart.  You could always substitute plums for peaches, nectarines, cherries, strawberries, blueberries, apples, figs, pears, or frozen fruit. A combination of fruit works equally well!

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Recipe: Wholewheat Plum Frangipane Galette
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Summary: A delicious wholewheat plum frangipane galette with a light, buttery, flaky crust. Frangipane in here is as delightful as can be. It adds to the taste, and also offers a layer between the pastry and fruit. This keeps the pastry from going soggy!

Prep Time: 15 minutes
Total Time: 1 hr 15 minutes
Ingredients:

  • Wholewheat galette pastry crust
  • 130g wholewheat flour {aata}
  • 25g plain flour
  • pinch salt
  • 100g butter, diced small, chilled
  • Juice of 1/2 lime
  • 2-4 tbsp chilled water
  • Almond Frangipane 
  • 60g almond meal
  • 60g unsalted butter, room temperature
  • 60g sugar
  • 1 egg
  • 10g whole wheat flour
  • 1/2 vanilla bean, scraped
  • Topping
  • 300g plums, stoned, quartered
  • juice of 1/2 lime
  • 45g brown sugar {divide 30+15}
  • 1 tbsp milk

Method:

  1. Wholewheat galette pastry crust
  2. Place the 2 flours and salt in the bowl of food processor and pulse to mix and repeater.
  3. Add the chilled diced butter and lime juice and process again briefly until you have a pea sized mix.
  4. Add chilled water 1 tbsp at a time and process until the dough comes together when pinched between your fingers.
  5. Turn out, knead very briefly to pull together. Flatten into a round disk, wrap in cling-warp and chill for about 2 hours. {There’s a nice pastry tutorial here}
  6. Almond Frangipane 
  7. Run all the ingredients in bowl of food processor until nice and smooth. Refrigerate until required.
  8. Topping
  9. Toss the plums with the lime juice and 30g sugar. Reserve in a bowl.
  10. Preheat the oven to 190C.
  11. Roll the pastry dough out on a large piece of parchment.
  12. With an offset spatula, spread the frangipane over the base, leaving a border of about 1 1/2″.
  13. Top with the resrved plums.
  14. Gently draw the pastry up around the filling, using the parchment as a guide.
  15. Pleat the pastry around the filling, pressing gently into place. Transfer onto baking tray.
  16. Give the border a quick brush with milk, sprinkle over the remaining 15g brown sugar.
  17. Bake for about 50-60 minutes until the crust is golden brown and firm.
  18. Cool for at least an hour before cutting. Slice and serve with unsweetened low fat cream.
  19. Note: We enjoyed the galatte chilled as well. It kept well in the fridge for 2 days.

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