Cooking for Beginners, Eat!, Health and Nutrition, Recipes

Berry This! Fresh Strawberries and Marscarpone Tart Recipe

Here’s the thing… we’ve included the recipe for the crust, but honestly, it’s ok to cheat. If your local grocery has a good quality pre-made crust, by all means use it! As always, we LOVE easy. Life is hard, cooking can be complicated. Making a good crust is a great life skill, but sometimes, you just want it all clean and simple.Strawberry-Mascarpone Tart

By using a pre-made crust you can have this gorgeous thing ready within an hour, and it will look and taste like you slaved the whole entire day!

See original image

See original imageOur favorite shopping tip: When selecting fresh fruits at the market, smell it. If the berries are in a plastic wrapped container, gently waft the basket to smell the fragrance of the berries. If you can’t smell them, you won’t taste them. Same goes for any pitted fruit, give it a sniff. If you don’t actually smell it, you’ll have pretty much the same lack of flavor.

Be picky, you’re paying for it.

IngredientsSee original image

quart strawberries or other seasonal, fresh fruit (not frozen!)

Squeeze of lemon juice

ounces chilled mascarpone

tablespoon rum (optional, but delish)

1/4 cup sugar

teaspoon pure vanilla extract

sprig mint (optional and pretty! presentation is everything!)

Bake your pre-made crust according to directions. Otherwise, preheat the oven to 375 F. and bake the tart pan (on a baking sheet) for 15 minutes. Remove the foil and continue baking another 10 minutes. Allow the crust to cool completely.

See original imageWash and pat dry your berries or fruits of choice, then slice them up. Combine the sliced fruits with remaining 2 tablespoons sugar and lemon juice, and allow them to rest for 15 minutes to get all juicy and delish.

While the crust is in the oven, start on the filling. Combine the mascarpone, rum, 2 tablespoons of sugar, and vanilla extract and whisk until glossy. (NOTE: the filling may separate if the mascarpone is not chilled so work fast!) Taste and adjust sugar if necessary. Chill the filling while the crust cools.

See original imageWhen the crust has cooled completely, spread the filling over it using a rubber spatula. Then, just arrange the sliced strawberries or other fruits of choice over the filling. Garnish with mint and return assembled tart to fridge if not serving immediately.  Keep it chilled until ready to eat, this one is best eaten the day it is made!


CrustSee original image
  • tablespoons cream
  • egg yolk
  • stick unsalted butter
  • 1 1/2 cups flour
  • pinch salt
  • Combine the egg yolk and cream in a small bowl and whisk it together. In a food processor, pulse together the butter, sugar, salt, and flour until it resembles coarse meal. With the motor running, pour in the egg yolk and cream. Process until the dough comes together in a ball around the blade.
  • Remove dough from the processor bowl and bring it together quickly into a ball. Press into an 8-inch removable-bottom fluted tart pan. Pierce lightly with fork all over the crust. Butter the shiny side of a piece of aluminium foil and cover the tart pan tightly. Freeze for at least two hours before baking.


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