This is a really easy and delicious dessert that is sure to wow anyone! I first learned this recipe from a Laduree cookbook, but then I tweaked the crust and made it fabulous. This tart can be made the night before or a few hours before needed.
It’s rich and delicious like a cheesecake but less dense. Trust me you’ll want to keep this French pastry recipe as one of your staples.
Shortbread Crust (instead of a sweet almond)
- 2 sticks of unsalted butter
- 2 1/2 cups of flour
- 1/2 cup of sugar
- 1/2 tsp of vanilla extract
- A few grains of salt
First, cream the butter and sugar until light and fluffy. I like to use an electric mixer, but a hand mixer or by wooden spoon are possible. Add in the flour little by little and then add the vanilla and salt. Form dough into a ball, wrap in plastic and refrigerate for at least 1 hour.
Preheat oven to 340 degrees. Butter and flour a 9 1/2 inch tart pan. If you don’t have a tart pan, you can use a cake pan by placing parchment circle in the bottom and butter the sides. Note: the dough does not need to cover the sides of the cake pan, just an inch high.
Take refrigerated dough and roll out on floured surface. Gently lay the shortbread dough in the pan. If it tears just mold the dough together and cover the holes. Poke dough multiple times with a fork. Place parchment over the dough and fill with pie weights (glass beads or dried beans work too). This will prevent the dough from rising in the oven. Bake for 25 minutes and allow to cool completely before filling.
Mascarpone Filling
- 1/2 tbsp of powdered gelatin
- 1/4 cup of heavy cream
- 1/2 cup + 2 tbsp of sugar
- 2 1/4 cups of mascarpone
- 2 3/4 cups of fresh strawberries
Place 1 tbsp of cold water in small dish and sprinkle gelatin on top. Allow to sit for 10 minutes.
In a small sauce pan, bring heavy cream and sugar to a boil. It will look like a thick syrup, but keep an eye on the mixture to prevent burning. Remove from heat, add the gelatin and mix. Allow to cool completely.
Place mascarpone in a bowl and mix with rubber spatula. Slowly add the the thick sugar/gelatin/cream and mix until blended. Pour filling into cooled tart shell and place in freezer for 20 minutes.
Slice strawberries in half and simply arrange on top of the chilled tart. Voilá, a delicious dessert ready for spring.
Do you have favorite recipe for the fast approaching springtime? Share in the comments below!
