Fresh Strawberries Chamomile-Mascarpone Tart PT90M https://img2.recipesrun.com/201907/2019/0821/bd/5/413124/300x200x50.jpg 8 servings Ingredients: Fresh chamomile flowers, for serving 1 pound Strawberries, sliced 3/4 cup Mascarpone cheese 2 tbsp. Granulated sugar 2 cups All-purpose flour, spooned and leveled Kosher salt 1 tsp. Vanilla bean paste 1/3 cup Confectioners' sugar 3/4 cup Unsalted butter, at room temperature 1/4 cup Loose chamomile tea, divided 3/4 cup Heavy cream

Fresh Strawberries Chamomile-Mascarpone Tart

By jiafei

8 Person
90 Minutes
197 Calories
Mascarpone Tart With Fresh Strawberries Recipe — Best Spring Dessert Recipes. Chamomile tea adds an unexpectedly fruity layer to this sweet seasonal treat. By swapping the traditional cream cheese filling with vanilla bean-scented Mascarpone Cream and replacing the congealed topping with fresh strawberries. Tart with fresh strawberries, macerated in sugar, over a creamy mascarpone base and brushed with a balsamic glaze.

Ingredients

  • Fresh chamomile flowers, for serving

  • 1 pound Strawberries, sliced

  • 3/4 cup Mascarpone cheese

  • 2 tbsp. Granulated sugar

  • 2 cups All-purpose flour, spooned and leveled

  • Kosher salt

  • 1 tsp. Vanilla bean paste

  • 1/3 cup Confectioners' sugar

  • 3/4 cup Unsalted butter, at room temperature

  • 1/4 cup Loose chamomile tea, divided

  • 3/4 cup Heavy cream

Method

  • 01
    Bring cream to a simmer in a small saucepan. Add 1/4 cup tea and let steep for 5 minutes. Strain through a wire-mesh strainer lined with cheesecloth; discard tea. Refrigerate until cold.
  • 02
    Preheat oven to 400°F. Beat butter, confectioners’ sugar, vanilla, and salt with an electric mixer on medium speed until light and fluffy, 1 to 3 minutes. Reduce mixer speed to low and beat in flour just until combined. Shape dough into a ball, then transfer to a work surface and roll between two pieces of parchment paper to 1/8 inch thick. Fit on bottom and up the sides of a 9-inch removable- bottom tart pan. (Cut away any overhanging dough by gently running a rolling pin over the rim of the pan.) Place on a baking sheet, poke bottoms and sides with a fork and refrigerate until firm, 15 to 20 minutes. Bake until golden brown, 14 to 16 minutes. Let cool completely.
  • 03
    Meanwhile, grind granulated sugar and remaining tablespoon tea in a spice grinder until finely chopped, 15 to 30 seconds. Whisk together mascarpone, chamomile cream, and chamomile sugar with an electric mixer on medium-high speed until stiff peaks form, 1 to 2 minutes. Spread into crust. Top with strawberries and flowers.

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Fresh Strawberries Chamomile-Mascarpone Tart

Mascarpone Tart With Fresh Strawberries Recipe — Best Spring Dessert Recipes. Chamomile tea adds an unexpectedly fruity layer to this sweet seasonal treat. By swapping the traditional cream cheese filling with vanilla bean-scented Mascarpone Cream and replacing the congealed topping with fresh strawberries. Tart with fresh strawberries, macerated in sugar, over a creamy mascarpone base and brushed with a balsamic glaze.
01 Information
  • Grade easy
  • Serving 8 servings
  • Calorie 197 Kcal
  • Prep Time 30 Mins
  • Cook Time 60 Mins
  • Total Time 90 Mins
02 Ingredients
Fresh chamomile flowers, for serving
1 pound Strawberries, sliced
3/4 cup Mascarpone cheese
2 tbsp. Granulated sugar
2 cups All-purpose flour, spooned and leveled
Kosher salt
1 tsp. Vanilla bean paste
1/3 cup Confectioners' sugar
3/4 cup Unsalted butter, at room temperature
1/4 cup Loose chamomile tea, divided
3/4 cup Heavy cream
03 Method
Step 1
Bring cream to a simmer in a small saucepan. Add 1/4 cup tea and let steep for 5 minutes. Strain through a wire-mesh strainer lined with cheesecloth; discard tea. Refrigerate until cold.
Step 2
Preheat oven to 400°F. Beat butter, confectioners’ sugar, vanilla, and salt with an electric mixer on medium speed until light and fluffy, 1 to 3 minutes. Reduce mixer speed to low and beat in flour just until combined. Shape dough into a ball, then transfer to a work surface and roll between two pieces of parchment paper to 1/8 inch thick. Fit on bottom and up the sides of a 9-inch removable- bottom tart pan. (Cut away any overhanging dough by gently running a rolling pin over the rim of the pan.) Place on a baking sheet, poke bottoms and sides with a fork and refrigerate until firm, 15 to 20 minutes. Bake until golden brown, 14 to 16 minutes. Let cool completely.
Step 3
Meanwhile, grind granulated sugar and remaining tablespoon tea in a spice grinder until finely chopped, 15 to 30 seconds. Whisk together mascarpone, chamomile cream, and chamomile sugar with an electric mixer on medium-high speed until stiff peaks form, 1 to 2 minutes. Spread into crust. Top with strawberries and flowers.
04 Author
jiafei jiafei
33 Recipes
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