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A whimsical crust for a no bake mascarpone cheesecake is prepared with ground popped popcorn, sugar and floral Herbes de Provence. The tart is serve with lightly cooked sweetened berries.
3 cups unsalted popped popcorn
1/3 cup sugar
6 tablespoons butter, melted
2 teaspoons McCormick Gourmet™ Herbes de Provence
1 package (8 ounces) cream cheese, softened
1 cup mascarpone cheese
1 1/2 tablespoons honey
1/4 cup sugar
1 tablespoon cornstarch
1 teaspoon McCormick Gourmet™ Herbes de Provence
1/3 cup water
1 teaspoon lemon juice
1 cup blueberries
2/3 cup blackberries
2/3 cup raspberries
2/3 cup strawberries
Preheat oven to 350°F. For the Crust, place popcorn, about 1 cup at a time, in bowl of food processor or blender; cover. Process until finely ground. Mix ground popcorn, 1/3 cup sugar, butter and 2 teaspoons Herbes de Provence in medium bowl until well blended. Press mixture firmly onto bottom of foil-lined 9-inch tart pan. Bake 8 to 10 minutes or until lightly browned. Cool completely on wire rack.
For the Tart, mix cream cheese, mascarpone cheese and honey in medium bowl with electric mixer on medium speed until well blended. Spread evenly in prepared crust. Refrigerate at least 2 hours or until ready to serve.
Mix 1/4 cup sugar, cornstarch and 1 teaspoon Herbes de Provence in medium saucepan. Stir in water and lemon juice until well blended. Stir in blueberries. Stirring constantly, bring to boil on medium heat and boil 1 minute. Pour into medium bowl to cool slightly. Add remaining berries; toss gently to coat well. Refrigerate until ready to serve. Remove tart from foil-lined pan. Cut into slices to serve. Top with berry mixture.
(Amount per serving)