Strawberry Mascarpone Tart
60% автентично · Italian-inspired
A sophisticated tart featuring a crisp pastry shell filled with a light and airy mascarpone cream, topped with fresh strawberries and a drizzle of balsamic glaze.
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Съставки
- All-purpose flour1.5 cups
- Unsalted butter, cold and cubed1/2 cup
- Ice water3-4 tbsp
- Mascarpone cheese, softened16 oz
- Powdered sugar1/2 cup
- Heavy cream1/2 cup
- Vanilla extract1 tsp
- Fresh strawberries, hulled and halved2 cups
- Balsamic glaze2 tbsp
- Salt1/4 tsp
Стъпки
- 1
For the crust: In a food processor, pulse flour and salt. Add cold butter and pulse until coarse crumbs form. Gradually add ice water until dough just comes together.
- 2
Form dough into a disk, wrap in plastic, and chill for at least 30 minutes.
- 3
Preheat oven to 375°F (190°C). Roll out dough and fit into a 9-inch tart pan with a removable bottom. Prick the bottom with a fork.
- 4
Line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove weights and parchment, bake for another 10-15 minutes until golden brown. Let cool completely.
- 5
For the filling: In a bowl, beat mascarpone cheese, powdered sugar, heavy cream, vanilla extract, and salt until smooth and thickened.
- 6
Spread the mascarpone filling evenly into the cooled tart shell.
- 7
Arrange fresh strawberries over the mascarpone filling.
- 8
Drizzle with balsamic glaze just before serving.
