Cookie Tartare with Dried Cranberries, Nuts & Maple Mascarpone Cream
Ingrédients
For the tartare
1 bag Whole Dried Cranberries, Sweetened with Cane Sugar
30 ml (2 tablespoons) walnuts, chopped
Juice and zest of half a lemon
8 ginger snap cookies
For the maple mascarpone cream
250 ml (1 cup) mascarpone
60 ml (4 tablespoons) maple syrup
Tartare fans – drop everything! It’s time to add a new recipe to your repertoire. No, not meat or fish – this tartare is a dessert.
Our dried cranberries play a starring role here. Soft and juicy, they really shine in our recipe for Cookie Tartare with Dried Cranberries, Nuts & Maple Mascarpone Cream. Better yet, it takes no time to assemble and looks oh so chic!
Eat right away or let it rest for 30 minutes so the cookies have time to absorb the mascarpone cream. (Hint: that makes it even yummier, in our opinion.)
Les étapes
Place cranberries, walnuts, lemon juice and lemon zest in a bowl. Set aside.
Place cranberries, walnuts, lemon juice and lemon zest in a bowl. Set aside.
In another bowl, mix mascarpone with maple syrup until smooth.
In another bowl, mix mascarpone with maple syrup until smooth.
Using a round cookie cutter (about 3 1/2 inches), place about 30 ml (2 tablespoons) of mascarpone on a serving plate. Press a whole cookie on top to spread the cream to the edges.
Using a round cookie cutter (about 3 1/2 inches), place about 30 ml (2 tablespoons) of mascarpone on a serving plate. Press a whole cookie on top to spread the cream to the edges.
Add 45 to 60 ml (3 to 4 tablespoons) of the cranberry mixture. Top with 30 ml (2 tablespoons) more mascarpone cream and press another whole cookie on top. Garnish with lemon zest.
Add 45 to 60 ml (3 to 4 tablespoons) of the cranberry mixture. Top with 30 ml (2 tablespoons) more mascarpone cream and press another whole cookie on top. Garnish with lemon zest.
Recommendations
Cookie cutters are easy to find at kitchen shops. Or you can use an empty can if you prefer to go the DIY route.