Strawberry Mascarpone Tart
With a crisp, buttery crust, a rich mascarpone filling, and a glossy crown of fresh strawberries, this dessert is as beautiful as it is delicious.
Ingredients
Equipment:
Crust:
- ¾ cup (90g) graham cracker crumbs
- ¾ cup (90g) almond meal or almond flour
- 5 tbsp (75g) unsalted butter melted
- 3 tbsp (50g) peanut butter melted
Filling:
- 12 ounces (340g) mascarpone cheese room temperature
- ¼ cup powdered sugar
- 1 tbsp (20g) maple syrup
- 2 tsp vanilla
- 16 ounces (2 pints) fresh strawberries stemmed and thinly sliced
- Slivered almonds, toasted for garnishing
- fresh mint leaves for garnishing
Instructions
- Prepare the crust: In a medium bowl or in the bowl of a food processor, combine the graham cracker crumbs, almond meal (or flour), butter, and peanut butter until all the crumbs are moistened and the mixture comes together. Press the crust into an 8-inch round tart pan, using the bottom of a small measuring cup to tamp it down evenly. Chill in the refrigerator while you prepare the filling.
- Prepare the filling: In a medium bowl, combine the room-temperature mascarpone, powdered sugar, maple syrup, and vanilla. Using a hand mixer, whip until smooth and creamy. Spread evenly over the chilled crust. Refrigerate for at least 1 hour to ensure clean slices when serving.
- Assemble the tart: Just before serving, trim the strawberry stems and slice the berries vertically into thin slices. Remove the tart from the fridge and arrange the strawberries on top. For a polished look, start at the outer edge and work your way in, layering the slices in concentric circles with the pointed ends facing outward, slightly overlapping each row as you go.
- Garnish with sliced almonds and fresh mint. Serve immediately, or cover loosely with plastic wrap and keep refrigerated until ready to serve.