Among the most treasured traditional pleasures of summer are fresh fruit desserts highlighting a taste of the season. Even the sweetest, juiciest berries ascend to the next taste level when they’re paired with luxurious cheeses and a rich buttery pastry crust. For a summer dessert with extra customer appeal, offer the Ricotta and Mascarpone Tart created by chef Jasper J. Mirabile Jr. of Japer’s Ristorante in Kansas City, Missouri. The rich pastry crust made with Grassland’s Wüthrich (pronounced we-trek) 83% European Style Butter perfectly complements a filling featuring two fresh, artisan cheeses. The tart is topped with plump blackberries.
With indulgent desserts that feature just a few ingredients, quality counts. Chefs who bake with Wüthrich 83% European Style Butter appreciate its unparalleled flavor, texture, and cooking performance for foodservice kitchens. Because of its lower water content, Wüthrich 83% European Style Butter allows them to use nearly 25 percent less product and achieve the same premium results in baked goods.
In creating his recipe for Ricotta and Mascarpone Tart Topped with Fresh Blackberries, Mirabile, Jr. starts with a crust made with Wüthrich 83% European Style Butter, flour, sugar, salt, and ice water. The tart filling combines two cheeses— Crave Brothers Farmstead Classics Mascarpone and fresh ricotta—with eggs, sugar, and orange zest. After chilling both the dough and the filling, the tart is assembled and baked for 30 minutes. Just before serving, it’s topped with two pints of fresh blackberries that have been lightly tossed with a little brown sugar and a teaspoon of orange zest. This simple but rich tart allows the sunny flavors of summer to shine.
Grassland’s high-quality butter products for dining and baking operations have been recognized with more than two dozen awards at state, national, and world competitions.
