Mascarpone, Lime and White Chocolate Dessert with a Cookie Crust
Ingredients
Cookie Crust:
- 115g (½ cup) butter (softened)
- 50g (¼ cup + 1 tbsp) icing sugar
- 140g (1 cup + 1 tbsp) spelt flour (see note 1)
- 1½ teaspoons vanilla sugar (or essence)
Filling:
- 200g (7 oz) white chocolate
- 250ml (1 cup) mascarpone
- 125ml (½ cup) Greek yoghurt
- the juice of half a lime
Instructions
Cookie Crust:
- Pre-heat the oven to 175ºC (350℉).
- Cream the butter and icing sugar together until fluffy.
- Combine the flour and vanilla sugar and mix with the butter/sugar until a fairly dough forms.
- Roll the dough out between two sheets of baking paper until it is quite thin.
- When ready, transfer to your baking tin (see note 2) and push the dough up the sides of your pan, making sure the dough is fairly even.
- Bake in the oven for around 18-20 minutes. The crust will have started to brown on the edges, but the middle will still be pale.
- Remove from the oven and push the crust down down with the back of a spoon or glass (it will have bubbled up a little) and up towards the sides again. Leave to cool completely.
Filling:
- Melt the chocolate in a Bain Marie (double boiler) or microwave, and allow to cool a little.
- In a large bowl, briefly whisk the mascarpone, Greek yoghurt and lime juice just until they've combined.
- Pour in the melted chocolate and whisk just until everything has been incorporated.
- Pour the mixture into your baked cookie crust, smoothing over a little to make it even. Allow it to set in the fridge for an hour or two. When ready, add your berries and serve immediately.
Notes
- I used spelt flour, but you can do a straight swap with regular flour
- I used a small one (6" / 18cm) spring form pan, but if you prefer to use a larger fluted pan (and have a shallower crust), you could use up to a 9 or 10" (22-25cm). Just remember that if your crust is thinner, you will need to adjust the baking time.