Mascarpone Taart with Forest Fruit topping

When price of fruits are at the lowest with the best quality like this moment, i try to buy and use them as much as i can. Like this easy mascarpone taart. So simple..so easy, no-bake, and ready to eat in couple of hours dessert which is just perfect in a hot summer days to fix my crave for sweet freshness.

It's very creamy, melt-in-your-mouth texture and not too sweet. Just perfect for afternoon tea, or to finish my light summer dinner meal. While it's very easy to make, there's nothing simple about the taste...yummm...

Mascarpone Taart with Forest Fruit topping

For the crust:
150-200 gr of your favourite biscuits, i used graham crackers
100 gr of melted butter
1/2 tsp of cinnamon powder(optional)

For the mousse:
250 gr mascarpone cream
200 gr whipped cream
2 tbsp fine sugar
2 gelatine leaves or 5 gr gelatine powder
1/2 vanilla pod or zest of 1/2 lemon

Forest Fruit topping:
a handful of mix forest fruit
2 tbsp of sugar for jam making (or more depends on how sour the fruits are)

Preparation:
1. Prepare a 24 cm round springform pan. Line the sides with plastic or aluminium foil to make it easier for loosing the taart.

2. To make the cookie crust process the biscuits in a food processor until crumbly, pour in the melted butter and cinnamon if you use and mix thoroughly. Press this mixture into the bottom of the spring form pan until about 1/2 cm thickness. refrigerate until firm.

3. To make the mascarpone mousse, lightly beat the mascarpone with a whisk just until smmoth. In a separate bowl beat the cream with sugar and scrap in the vanilla pod. Beat until creamy but not stiff (in consistency of yoghurt). Dissolve the gelatine powder in 2 tbsp of cold water and put it in warm water bath until it's transparent. If you are using instant gelatine powder this won't be necessary, you can dissolve it directly in hot water. And if you are using gelatine leaves then soaked the leaves in iced water just until it soften a little bit and then dissolve it in hot water.

4. Mix the mascarpone with the whipped cream mixture and at last pour in the dissolved gelatine. Pour the mousse onto the crust and smooth the top. Refrigerate until set.

5. When the mousse is about to set, prepare the topping by processing the mix fruit in a food processor and cook with the jam sugar just until it's cooked and the mixture thickens a little bit. Let the topping cooled down a bit and then pour it over the cold mousse, smoothen the top and refrigerate again.

6. To loosen the taart gently pull the spring form pan out and peel the foil/ plastic. Cut with hot water damped knife to get the best results. Enjoy!!