Updated: Mar 30
BrightFresh™ Rainbow Mix
Grand Marnier or Triple Sec
Small Frozen Tart Crust
Put whole blueberries, blackberries, raspberries and sliced strawberries into a bowl, add 2 tablespoons Grand Marnier and granulated sugar, stirring to coat every berry.
In a separate bowl, add berries and 2 tablespoons Grand Marnier and mash mixture.
Combine mashed mixture with whole berry mixture.
Place in the refrigerator for 45 minutes to an hour to let berries macerate.
Mix every 20 minutes or so and add more sugar. You’ll know when they are ready when a thick syrup begins to form.
While waiting, combine mascarpone with Grand Marnier and Sugar and set in refrigerator.
When the berries are almost done, crack an egg and separate the yoke and the whites.
Brush the edges of the crust with the egg yoke. (This will give the edges a nice golden brown color when baked).
Bake tart crust for 10-12 minutes with a temperature of 450.
When crust is done, let cool for 15 minutes.
While waiting, combine mascarpone mixture with berry mixture.
When crust is room temperature, remove it from its outer baking shell.
Then plate crust and fill the center with the mascarpone and berry mixture.
Add fresh berries to plate, surrounding tart.
Garnish tart with fresh berries and Rainbow Mix Microgreens.