Tag: Kerrygold Irish Butter

Ingredients

Crust:

1/2 cups flour

8 tablespoons Kerrygold

Unsalted Butter

1/2 cup powdered sugar

1 egg

1/2 teaspoon almond extract

Filling:

8 ounces mascarpone cheese

1/2 cup whipping cream

1/2 cup powdered sugar

2 teaspoons almond extract

1 cup blueberries

2 cups strawberries

1 cup raspberries

1 kiwi, peeled and sliced

Crust Instructions:

• Place the flour, powdered sugar and butter in the bowl of a food processor and pulse 8-10 times.
• Add the egg and the almond extract and pulse until dough ball just starts to form.
• Remove from the bowl and form into a disc. Wrap dough in plastic wrap and chill for 1 hour.
• Preheat the oven to 375°F.
• On a lightly floured surface, roll dough into a 10-inch circle and place in a 9-inch tart pan. Flatten crust on the bottom and mold excess crust along the sides of the pan. Poke holes all over with a fork and bake for 20-25 minutes or until golden brown.
• Cool crust completely.

Filling Instructions:

• Place the mascarpone cheese, whipping cream and powdered sugar in a bowl. Whip until stiff peaks form. Stir in almond extract.
• Spoon mixture over cooled crust and smooth the top.
• Arrange the fruit on top of the filling as desired and refrigerate for 2 hours.
• When ready to serve, slice into wedges and garnish with fresh mint sprigs, if desired.

Ingredients

Crust:

1/2 cups flour

8 tablespoons Kerrygold

Unsalted Butter

1/2 cup powdered sugar

1 egg

1/2 teaspoon almond extract

Filling:

8 ounces mascarpone cheese

1/2 cup whipping cream

1/2 cup powdered sugar

2 teaspoons almond extract

1 cup blueberries

2 cups strawberries

1 cup raspberries

1 kiwi, peeled and sliced

Crust Instructions:

• Place the flour, powdered sugar and butter in the bowl of a food processor and pulse 8-10 times.
• Add the egg and the almond extract and pulse until dough ball just starts to form.
• Remove from the bowl and form into a disc. Wrap dough in plastic wrap and chill for 1 hour.
• Preheat the oven to 375°F.
• On a lightly floured surface, roll dough into a 10-inch circle and place in a 9-inch tart pan. Flatten crust on the bottom and mold excess crust along the sides of the pan. Poke holes all over with a fork and bake for 20-25 minutes or until golden brown.
• Cool crust completely.

Filling Instructions:

• Place the mascarpone cheese, whipping cream and powdered sugar in a bowl. Whip until stiff peaks form. Stir in almond extract.
• Spoon mixture over cooled crust and smooth the top.
• Arrange the fruit on top of the filling as desired and refrigerate for 2 hours.
• When ready to serve, slice into wedges and garnish with fresh mint sprigs, if desired.

Ingredients

Crust:

1/2 cups flour

8 tablespoons Kerrygold

Unsalted Butter

1/2 cup powdered sugar

1 egg

1/2 teaspoon almond extract

Filling:

8 ounces mascarpone cheese

1/2 cup whipping cream

1/2 cup powdered sugar

2 teaspoons almond extract

1 cup blueberries

2 cups strawberries

1 cup raspberries

1 kiwi, peeled and sliced

Crust Instructions:

• Place the flour, powdered sugar and butter in the bowl of a food processor and pulse 8-10 times.
• Add the egg and the almond extract and pulse until dough ball just starts to form.
• Remove from the bowl and form into a disc. Wrap dough in plastic wrap and chill for 1 hour.
• Preheat the oven to 375°F.
• On a lightly floured surface, roll dough into a 10-inch circle and place in a 9-inch tart pan. Flatten crust on the bottom and mold excess crust along the sides of the pan. Poke holes all over with a fork and bake for 20-25 minutes or until golden brown.
• Cool crust completely.

Filling Instructions:

• Place the mascarpone cheese, whipping cream and powdered sugar in a bowl. Whip until stiff peaks form. Stir in almond extract.
• Spoon mixture over cooled crust and smooth the top.
• Arrange the fruit on top of the filling as desired and refrigerate for 2 hours.
• When ready to serve, slice into wedges and garnish with fresh mint sprigs, if desired.