Oh apple, my dear apple.
It’s dessert time! Let’s just go straight to it. This recipe will call for:
Store bought pie crust. I do have some crust recipes, but I want to save you the trouble and will just ask you to buy a pie crust from the freezer aisle of your supermarket.
Apple filling. I will use my own apple filling recipe, go grab it there!
Cream filling. This one I will share today with you.
Let’s get to it! This is my cream filling recipe.
INGREDIENTS
¾ cup of COLD heavy cream.
2 tbsp of maple syrup.
1 tsp of vanilla extract.
The zest of one lime.
8 oz of mascarpone cheese.
PROCEDURE
Blind bake your tart shell using the instructions from your box. Today we will only use the bottom shell since we’re doing a tart dessert. Let it cool and reserve. DON’T WORRY IF you have any cracks on your shell, just use some melted chocolate to fix it and let it cool again! While this cools down, work on your cream filling.
Use wither a stand mixer or a hand mixer for this. Add the heavy cream into a large bowl and whip for about 3 minutes until it firms up and you see soft peaks.
Add mascarpone cheese, maple, vanilla and lime zest and keep mixing for about 1 more minute until all ingredients are combined.
Assemble your dish: Add the cream filling to the cooled tart shell (as much as you like!) and then some apple filling on top! That’s it, simple!
Keep the tart in the freezer until dinner time.
You can totally leave the apple filling out and the dish will still be very satisfying, but I highly suggest you use the apples, its thanksgiving after all!
Be safe!
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