![]() Bake for 13-15 minutes, remove the pie weights and parchment and bake for an additional 3-5 minutes. Place a sheet of parchment paper on the crust and cover with pie weights or dried beans. Once chilled, roll out the dough to ¼ inch thick and place in a 9 inch tart pan dock the crust (poke holes with a fork). Form the dough into a disk, cover in plastic wrap, and refrigerate for at least 2 hours. Mix in the egg yolk, and just enough water to bring the dough together. Using your finger tips or a pastry cutter, rub the butter into the flour until it forms pea sized pieces of butter and holds together when squeezed. Make the pastry crust: In a large bowl mix the flour, almond flour and salt together. 400 grams mascarpone at room temperatureġ.½ cup unsalted butter, chilled and cut into cubes.The amaretto flavours works really well with the berries. The filling is similar to a no bake cheesecake filling, creamy and rich. The crust has a nice crunch to it from the almonds, and it’s easy to cut through. It’s similar to this one I made last summer except that this time the recipe came together without any drama. To celebrate my blogaversary, I made this Berry Mascarpone Almond Tart. I’m keeping my fingers crossed that I won’t end up with too much spam. I’ve removed the requirement to leave an email address when commenting so that those of you who do not want to log don’t have to. Although I understand that something needed to be done, the response was kind of like using a sledgehammer to fix a splinter. This change was in response to some cases of Gravatars being hijacked for trolling. Those of you who try to comment using an email address that is linked to a WordPress or Gravatar account will have to log into your accounts before leaving a comment. ![]() On the topic of comments, WordPress recently made some changes to their commenting platform. ![]() Your comments encourage me, inspire me, and push me to make What She’s Having better and better. The biggest thing that keeps me going is the responses I get from readers. A friend of mine recently told me that she enjoys my “style” of desserts because I tend to make things she wouldn’t normally make. I want to try new cooking techniques, attempt dishes that are “scary” (chocolate soufflé, I’m looking at you), and experiment with flavours that I normally wouldn’t use. In the coming year I want to challenge myself to expand my culinary skills as well as my photography skills. In these two years I’ve learned more about photography than I ever would have without this blog, and there is still so much to learn. I think what keeps food blogging interesting for me is that it continually challenges me to learn new things. I’m one of those people who moves from obsession to obsession, leaving past ones behind without much thought or regret. To be honest, I never really thought I would still be blogging at this point. I’ll Have What She’s Having turns two years old this week. ![]()
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