RH Staff

Yield: 8-10 servings.

CRUST:
8 oz. wheat meal crackers
6 Tbsp. sugar
tsp. ground cinnamon
4 oz. butter, melted

FILLING:
10 oz. purèed and strained fresh or frozen berries
4 (.50 oz.) gelatin sheets
3 egg yolks
1 cup sugar
16 oz. Galbani Mascarpone
1 cup heavy cream, whipped

GARNISH:
as needed, fresh berries
as needed, whipped cream

For Crust: Combine crackers, sugar and cinnamon in a food processor and process until finely ground. Add melted butter and blend. Press mixture firmly onto bottom of a 9" springform pan. Refrigerate until set.

For Filling: Pour purÈed berries into a saucepan. Soak gelatin sheets in water until softened. Remove gelatin from water, squeeze gently and add to berry purÈe. Stir over low heat until gelatin is dissolved. Let cool. Beat egg yolks and sugar until light and fluffy. Stir in Galbani Mascarpone and berry mixture. Fold in whipped cream and pour into the prepared crust. Chill tart until firm. Serve with fresh berries and whipped cream, if desired.

Photo Credit: GALBANI