Blueberry Crostata
Angela Livesay
Tart Shell
3/4 cup unsalted butter at room temperature
1/2 cup sugar
1/2 teaspoon pure vanilla extract
1 3/4 cups all-purpose flour
Pinch salt
1/2 cup semi-sweet chocolate chips
Preheat the oven to 350 degrees F.
In the bowl of an electric mixer fitted with a paddle attachment, mix the butter and sugar together until they are just combined. Add the vanilla. In a medium bowl, sift together the flour and salt, then add them to the butter-and-sugar mixture. Mix on low speed until the dough starts to come together. Dump onto a surface dusted with flour and shape into a flat disk. Press the dough into a 10-inch-round or 9-inch-square false-bottom tart pan, making sure that the finished edge is flat. Chill until firm.
Butter 1 side of a square of aluminum foil to fit inside the tart and place it, buttered side down, on the pastry. Fill with beans or rice. Bake for 20 minutes. Remove the foil and beans, prick the tart all over with the tines of a fork, and bake again for 20 to 25 minutes more, or until lightly browned. Once out of the oven, toss the chocolate chips over the hot tart. After about five minutes, smooth the melted chocolate chips into a thin layer over the bottom of the tart shell. Allow to cool to room temperature.
To make the marscapone cream:
8 ounces marscapone, room temperature
1/2 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon table salt
2 cups heavy cream
2-3 cups fresh blueberries, washed and dried off
Place marscapone, sugar, vanilla, and salt in bowl of standing mixer fitted with whisk attachment. Whisk at medium-high speed until light and fluffy, 1 to 2 minutes, scraping down bowl with rubber spatula as needed. Reduce speed to low and add heavy cream in slow, steady stream; when almost fully combined, increase speed to medium-high and beat until mixture holds stiff peaks, 2 to 2 1/2 minutes more, scraping bowl as needed (you should have about 4 1/2 cups).
Add the marscapone cream mixture to the cooled tart shell, smooth the top with an off-set spatula.
Top the cream filled tart with the freshly picked blueberries and enjoy!