Thursday, March 25, 2010

Strawberry Marscapone Tart


Thanks to Wona Miniati | co-author of "Cooking with All Things Trader Joe's" for this recipe:

1 refrigerated pie crust (Defrost per instructions on package - I used trader joe’s crust)

Fruit topping:
2 pints strawberries (sliced)
1/3 cup sugar

Filling:
½ cup heavy whipping cream
¼ cup sugar
8 ounce container marscapone cheese, softened to room temperature
Pinch of salt
½ teaspoon vanilla extract
1 tbsp lemon zest

1) Line a 10-inch tart pan with the pie dough. Prick the bottom of the shell all over with the tines of a fork. Freeze for 20 minutes. Preheat oven to 375°F. Line the tart shell with aluminum foil or parchment paper. Fill at least two-thirds with pie weights - dried beans, rice, or ceramic or metal pie weights. Bake initially for 15 minutes, then remove from oven, let cool enough to handle, and remove the aluminum foil or parchment paper and pie weights. Return to oven and cook until lightly browned at the edges, about 20 more minutes. Let cool completely.. Don't forget to let mascarpone cheese soften at room temperature. Otherwise it will be impossible to fold into the whipped cream.

2) Combine sliced strawberries with 1/3 cup sugar so that the strawberries are coated. Let sit to macerate for 30 minutes.

3) Drain strawberries over a sieve. The strawberry juice can then be reduced over a flame in a small saucepan to use as a glaze (optional.)

4) Using an electric mixer, beat heavy cream and sugar until stiff peaks form. Be careful not to over-mix. Stir in softened mascarpone cheese, salt, vanilla extract and lemon zest until combined. Spread mascarpone mixture evenly on bottom of cooled crust.

5)Arrange berries on top of mascarpone mixture.

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