So the countdown has begun for Matthew to head out to training. With that in mind, we’ve been trying out best to meet up with as many couples as possible and at the top of our list was Esther and Lee! It was even better than we had expected as Lee made us a Irish staple – Corned Beef and Hash – which I am already craving again big time. It was seriously such an encouraging time to meet up with a couple that has centered their whole relationship around Christ and has run the race in their marriage. A huge reminder for both Matthew and I of the importance of keeping Christ our number one goal and how thankful we are to have each other!
Anywhooo! Since Lee made us a comfort food dinner to satisfy our bellies, I made dessert to satisfy our second belly, reserved only for the sweetest of sweets! Esther said to bring a fruit tart so naturally I said…..”I can make that.” 🙂
I’ve tried to make many a custard in the form of fruit tarts, banana cream pies…and I have been sadly unsuccessful. It’s kinda embarrassing, really, but I always seem to cook the eggs in the custard when you combine the hot milk and….ugh. It’s a hot mess. LITERALLY.
Until THIS recipe! It’s fail proof, delicious, and the fruit makes me feel like it’s nutritious! Strawberries, kiwis, and blueberries – just a few of my favorite fruits. And the kiwi makes this dessert festive enough for a St Patrick’s Day celebration! For the strawberries, I sliced them top to bottom for longer pieces. For the kiwis, I peeled the skin, cut them in half and then sliced them so they’re little half circles. For the blueberries, I just tried not to eat all of them hehe.
I added a layer of mascarpone cheese and basil for an extra kick which made a world of difference. Plus the basil makes it even more bright, refreshing, and green. But if it’s not your thing, then of course you can just stick to the tradition custard filling that is still really really gooood.
This even got a stamp of approval from Matthew! When it comes to desserts, that’s a pretty big stamp.
Thankful for sweets. Thankful for a reason to bake. Thankful for encouraging couples who keep it real. Thankful for Matthew. And above all, thankful for Christ.
Happy baking everyone! And especially with this one, happy eating!!
Cream Cheese Custard and Mascarpone Fruit Tart
Adapted from Red Shallot Kitchen
- One Premade Pie Crust
- One Third Cup of Mascarpone Cheese
- A Generous Dollop of Honey
- Two Tablespoons of Chopped Basil
- One and One Half Cup of Milk
- One Teaspoon of Vanilla Extract
- One Package of Cream Cheese (Eight Oz)
- One Half Cup of Sugar
- Six Large Egg Yolks
- Two Tablespoons of Cornstarch
- Two Kiwis, Sliced
- One Cup of Strawberries, Sliced
- One Fourth Cup of Blueberries
- Bake your pie crust according to the package directions. It should be until golden brown at 350F.
- Mix together the mascarpone cheese, honey, and basil. Spread a thin layer on the bottom of the pie crust once the crust has cooled.
- Heat the milk on the stove until just before it has boiled. But don’t let it actually boil!! Then add the vanilla extract and let it sit for about 10 minutes.
- Mix together the cream cheese, egg yolks, sugar, and cornstarch until smooth and creamy. Slowly whisk in the hot milk in batches until everything is incorporated.
- Put the filling back on the stove and continuously whisk it at medium-low heat until the filling is thickened and slightly bubbling.
- Press the filling through a fine mesh (I used a cheesecloth) and then let the custard cool to room temperature before filling the pie crust.
- Now for the hard part….let it chill in the fridge for a few hours before layering the fruit on top. Enjoy large slices at a time 🙂