This traditional Southern dish of dirty rice with sautéed chicken livers and gizzards has been handed down through the generations.
| Prep Time: | 30 mins |
| Cook Time: | 25 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 8 |
| Yield: | 1 10-inch tart |
Ingredients
- 1 ¼ cups all-purpose flour
- ¼ teaspoon ground cinnamon
- ¼ teaspoon salt
- 8 tablespoons cold unsalted butter, cut into small cubes
- 5 tablespoons ice cold water, or as needed
- 1 (8 ounce) container mascarpone cheese
- ½ cup heavy cream
- ¼ cup creme fraiche
- 2 tablespoons sugar-free instant vanilla pudding mix, or more to taste
- 8 ounces sliced fresh strawberries
- 8 ounces fresh raspberries
Instructions
- Whisk flour, cinnamon, and salt together in a large bowl. Cut butter into the flour mixture using a fork or a pastry blender until it resembles coarse meal or small peas. Sprinkle water over the flour mixture, 1 tablespoon at a time, and use a fork to pull the mixture together until a dough is formed.
- Turn dough onto a lightly floured surface and work quickly to mold it into a large ball. Press into a 5-inch disc and wrap in plastic wrap. Refrigerate until cold, at least 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C).
- Roll cold dough onto a lightly floured surface into a large 14-inch circle with a thickness of 1/4 inch. Gently fold dough in half and transfer to a 10-inch tart pan. Unfold dough, press into the bottom and sides of the pan, and trim any extra dough to fit neatly. Prick dough with the tines of a fork and lay a sheet of parchment paper over top. Place pie weights or dried beans on top of the parchment paper.
- Bake in the preheated oven for 20 minutes. Remove pie weights or beans and parchment paper, and bake until golden, 5 to 10 minutes longer. Remove from the oven and let cool.
- Meanwhile, combine mascarpone cheese, cream, creme fraiche, and pudding mix for filling in a medium bowl. Beat with a whisk attachment until still peaks form. Fill cooled tart shell with filling, smoothing the top with a rubber spatula. Place berries in a decorative arrangement on top of filling. Refrigerate until ready to serve.
- Dough can be refrigerated for up to 1 day.
- You can use any berries you’d like, just use 16 ounces total.
Nutrition Facts
| Calories | 405 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 96 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 20 g |
| Sodium | 149 mg |
| Sugars | 6 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |