Marscapone tart with whiskey oranges and Biscoff crumb

Zany Zeus have asked for favourite recipes using their delicious products.  This is not hard in the sense that all of Zany Zeus is magnificent, but given that I love everything cheese-forward, nominating a favourite is a challenge. But, one must do hard things to build one’s character, and so I am singling out my marscapone tart.  Make this if you have a hankering for silky, rich marscapone and cream cheese, gently spiced and baked.  Then, topped  off with whiskey oranges to cut through the richness and a sprinkle of Biscoff crumbs for a little more spice. 

Ingredients:

• For the tart base: sweet shortcrust pastry – 20cm x 20cm
• For the filling:
• 2 eggs
• 1 c icing sugar
• 1/2 t ground cinnamon
• 1/8 t ground nutmeg
• 250 g marscapone, room temperature
• 250 g cream cheese, room temperature
• 1 T lemon juice
• For the topping:
• 2 oranges, peeled and cut into chunks
• 1 T brown sugar
• 1/3 c whiskey (rum and brandy also work, sub with lemon juice if you don’t want alcohol)
• 4-5 Biscoff biscuits, crushed into crumbs

Method:

• Preheat the oven to 200 degrees Celsius.  Grease a 20 x 20 baking tin or dish and line bottom with the pastry.
• In a large bowl, beat the eggs until foamy.  Add 1/2 cup of the icing sugar and beat with the eggs to combine. Add the remaining icing sugar and spices and beat again.
• Add the marscapone, cream cheese and lemon juice.  Beat until the mixture is combined and smooth.
• Place the baking tin into the oven for 5-8 minutes, until the pastry is slightly cooked.  
• Remove the pastry and tin and pour in the marscapone mixture.  Turn the oven down to 180 degrees. Place the tin in the over and leave for 20 minutes.
• Meanwhile, prepare the whiskey oranges – place oranges in a small saucepan with the whiskey.  Bring to the boil and turn heat down to simmer the mixture for 5 minutes.  Remove from heat.
• Once the 20 minutes baking is up, pour the whiskey oranges over the marscapone tart and bake for a further 10 minutes.
• Remove from oven at 30 minutes or when the edge of the marscapone tart are turning golden brown and it is just set in the middle.
• Cool in tin and sprinkle with the Biscoff crumbs.