This dessert really needs no introduction, I think the picture and the title themselves are enough to send you running to the grocery store for the necessary ingredients. This is also a quick and super-easy recipe, and no rolling-out is required for the crust. So really, what are you waiting for?
Strawberry Mascarpone tart
For the crust:
- 2 cups (250 g) all purpose flour
- 1/4 teaspoon salt
- 1 cup (230 g) unsalted butter, softened
- 1/2 cup (60 g) powdered sugar
For the filling:
- 1 pound (450 grams) mascarpone cheese
- 1/2 cup (120 g) greek yogurt
- 1/2 cup (60 g) powdered sugar
- 1 teaspoon fresh lemon juice
- 1 teaspoon grated lemon zest
- 1 pound (450 g) fresh strawberries, washed, hulled, and sliced as desired
For one 9″ round tart (I halved the recipe for my smaller rectangular pan)
To prepare the crust, whisk together the flour and salt in a bowl. In a separate bowl, using a standing mixer or electric hand mixer, cream together the butter and sugar until fluffy. Beat in the flour mixture on low speed until just incorporated, being careful to not over mix. Shape the dough into a ball, wrap in plastic and refrigerate for 30 minutes.
Preheat oven to 350°F (180°C) and grease a 9 inch tart pan with removable bottom.
Once the dough has chilled, press the dough into the tart pan and up the sides. Bake for 15 minutes, or until the edges begin to lightly brown. If it has puffed up a little during baking, just gently press it down when you remove from oven. Cool completely in pan.
To prepare the filling, combine the mascarpone, sugar, lemon juice, and vanilla in a small bowl and mix until smooth. Spread mixture evenly in cooled tart shell, then top with berries. Garnish with lemon zest.
