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BelGioioso Cheese, Inc

 

Mini Tarts with
Mascarpone

  • Home
  • Our Family of Cheeses
    • American Grana®
    • Artigiano®
    • Asiago
    • Asiago Fresco™
    • Auribella®
    • Burrata
    • CreamyGorg®
    • Crescenza-Stracchino™
    • Crumbly Gorgonzola
    • Extra Aged American Grana®
    • Fontina
    • Fresh Mozzarella
    • Fresh Mozzarella, Prosciutto and Basil Roll
    • Gorgonzola with Cow and Sheep's Milk
    • Smoked Fresh Mozzarella
    • Unwrap & Roll­®
    • Italico™
    • Kasseri
    • Mascarpone
    • Parmesan
    • Pepato
    • Peperoncino®
    • Provolone
    • Provolone Extra
    • Ricotta con Latte®
    • Ricotta Salata
    • Romano
    • Snacking Cheeses
    • Specialty Blends
    • Stracciatella
    • Marinated Fresh Mozzarella
  • Foodservice
  • Recipes
  • Cheese Claims and Handling Tips
  • Nine Secrets of BelGioioso
  • Cheese Awards
  • Compliments and Complaints
  • Employment Opportunities
  • Product Locator
  • Privacy Policy

 
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Ingredients

Graham Cracker Crust:
6 Tbsp. unsalted butter, melted
1 1/4 cups graham cracker crumbs, about 9 whole
2 Tbsp. granulated white sugar

Mascarpone Filling: 
16 oz. BelGioioso Mascarpone cheese
1/4 cup pure maple syrup

Sugared cranberries, recipe below
Fresh mint, for garnish

Directions

Mix together the graham cracker crumbs, melted butter and sugar. Evenly divide the mixture and press onto eight, 4 inch tart pans. Place the tart pans in the refrigerator; let chill for at least 1 hour.

Combine BelGioioso Mascarpone and maple syrup until smooth.

Remove graham cracker crusts from tart pans. Spoon or pipe Mascarpone into shells. Top with sugared cranberries and garnish with fresh mint sprigs.

Sugared Cranberries
3/4 cup sugar, divided
1/2 cup water
1 cup fresh cranberries

Combine 1/2 cup sugar and 1/2 cup water in a saucepan over medium heat. Stir until sugar is dissolved. Stir in cranberries, coating well. Using a slotted spoon, transfer to wire rack; let dry for at least 1 hour. Working in batches, roll cranberries in remaining 1/4 cup of sugar until well coated; let dry for at least 1 hour.

 

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