Caramel Mascarpone Cheese Tart with Orange-Semolina Crust
This elegant tart features a rich mascarpone filling nestled in a unique orange-scented semolina crust, topped with silky homemade caramel sauce. The semolina adds a delightful texture and subtle nuttiness to the crust, while orange zest provides a bright citrus note that complements the creamy mascarpone. Perfect for special occasions or when you want to impress dinner guests, this dessert requires some patience but rewards you with sophisticated flavors and a stunning presentation. The water bath ensures the filling stays silky smooth without curdling.
Ingredients
- 6 TBSP unsalted butter, softened
- ¼ cup sugar
- 2 large egg yolks
- 1 tsp vanilla extract
- ⅝ cup all-purpose flour
- ½ cup semolina flourall-purpose flour1:1Low
- ½ tsp salt
- 1 orange, zested
- vegetable oil spray
- 2 TBSP unsalted butter, softened
- 1 ½ cups mascarpone cheesecream cheese1:1Medium
- 1 large egg
- 1 egg yolk
- 2 TBSP heavy cream
- 2 cups sugar
- ½ cup water
- 1 ½ TBSP light corn syrup
- ½ cup heavy cream, plus 1 TBSP
- 1 tsp vanilla
- 2 TBSP unsalted butter, at room temperature
Instructions
- 1
Preheat oven to 350 degrees
- 2
Beat softened butter and sugar until fluffy for 2 minutes
- 3
Beat in egg yolks, orange zest, and vanilla
- 4
Mix in flour, semolina, and salt until dough forms
- 5
Gather dough into ball and roll out on nonstick baking sheet to 9-inch square, quarter-inch thick
- 6
Remove plastic wrap and bake for 10 minutes until edges are lightly browned
- 7
Transfer hot dough to food processor and pulse until fine crumbs form
- 8
Lower oven temperature to 300 degrees
- 9
Line rectangular tart pan with foil and spray with vegetable oil
- 10
Press half-inch layer of crumbs evenly over bottom and up sides of pan
- 11
Refrigerate crust until firm for 20 minutes
- 12
Beat butter and sugar until fluffy for 2 minutes
- 13
Add half the mascarpone and beat at low speed until combined
- 14
Add remaining mascarpone, egg, egg yolk, vanilla, and cream, beat until smooth for 1 minute
- 15
Pour filling into crust and smooth surface
- 16
Place tart pan on baking sheet
- 17
Position racks in bottom and center of oven, place roasting pan with 1 inch water on bottom rack
- 18
Bake tart on center rack for 35 to 40 minutes until puffed and set
- 19
Cool to room temperature then refrigerate until chilled for at least 2 hours
- 20
Combine sugar, water, and corn syrup in heavy saucepan, stir once
- 21
Heat over medium-high heat without stirring until deep amber color forms for 5 to 10 minutes
- 22
Remove from heat and carefully add cream and butter
- 23
Stir to dissolve any lumps when spattering subsides
- 24
Whisk in vanilla until smooth
- 25
Remove tart from pan and foil, transfer to platter
- 26
Top with caramel sauce before serving
Tips
Use a water bath to prevent the mascarpone filling from curdling and ensure a silky smooth texture
Make the caramel sauce carefully and stand back when adding cream as it will spatter vigorously
Chill the tart completely before removing from the pan to prevent cracking and ensure clean slices
Good to Know
Refrigerate covered for up to 3 days, add caramel sauce just before serving
Make crust and filling up to 1 day ahead, prepare caramel sauce day of serving
Serve chilled, cut with sharp knife wiped between slices
Common Mistakes
Don't stir caramel while cooking to avoid crystallization
Don't overbake filling to avoid cracking
Don't skip water bath to prevent curdled texture
Substitutions
FAQ
Can I make this with a regular round tart pan?
Yes, use a 9-inch round tart pan and adjust the crust amount accordingly. The baking time may vary slightly.
What if my caramel sauce is too thick?
Reheat gently and whisk in a tablespoon of cream or water to thin it to desired consistency.
How long will this tart keep in the refrigerator?
The tart will keep covered in the refrigerator for up to 3 days, but add caramel sauce just before serving.