Mascarpone Cheesecake with Cap'N Crunch & Tarragon Sugar

Mascarpone Cheesecake with Cap'N Crunch & Tarragon Sugar - Recipe Finder

Mascarpone Cheesecake with Cap'N Crunch & Tarragon Sugar

mascarpone-cheesecake-with-capn-crunch-amp-tarragon-sugar

Info

Course:
Dessert
Total Time:
Under 2 Hours
Skill Level:
Moderate
Cost:
Moderate

Top Chef: Just Desserts, Season 1, Episode 8, Elimination Challenge, Winner

Ingredients

Captain Von Trapp Crunch Tart Shell:

8 ounces Captain Crunch (finely ground)
5 ounces flour (all purpose)
3 ounces sugar
Pinch salt
8 ounces butter (melted)

Mascarpone Cheesecake:

8 ounces cream cheese
4 ounces sugar
3 eggs
1.5 teaspoon lemon zest
1 tablespoon lemon juice
1 teaspoon vanilla extract

Tarragon Sugar:

15 leaves of tarragon (fresh)
1/2 cup Turbinado sugar

Directions

Captain Von Trapp Crunch Tart Shell:

1. Mix dry, stir in butter.

2. Press into 1.5” mini tart shells (or mini cake tins) in a thin layer.

3. Freeze for one hour.

4. Bake at 325 for 15min.

5. While still warm, reshape shells up sides of pans.

Mascarpone Cheesecake:

1. Cream the cream cheese and sugar and eggs at one time.

2. Add juice and zest and extract.

3. Add mascarpone

4. Perfect emulsion with hand blender.

5. Fill tart shells with batter and bate at 300 degrees F with low fan for about 20min (till firm).

6. Cool, refrigerate till firm.

Tarragon Sugar:

1. Dry tarragon in 250 degree F oven for about 10 minutes.

2. Process with sugar in Robot coupe.

Assembly:

1. Sprinkle tarragon sugar over tart.

2. Place small dice of grapefruit pate du fruit (or store bought gummy candy) on top of meringue.

3. Pipe swirl of curd on top of that.

4. Finish with crumbled meringue on top.