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Strawberry Tart With Mascarpone Filling
Recipes
Ingredients:
Shortbread Crust:
– 10 oz. shortbread (purchased or homemade)
– 2 tablespoons Real California butter, melted
Mascarpone Filling:
– 1 cup Real California Mascarpone cheese, cold
– 1 cup Real California heavy cream
– 1/3 cup confectioner’s sugar
– 2 tablespoons Amaretto liquor
– 1 cup strawberries or other fresh berries, sliced
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Directions:
For The Crust: In a food processor, process shortbread until crumbly or resembles fine sand. Combine the crumbs and melted butter. Spread the mixture on the bottom and sides of six 3 inch tart pans or one 9 inch pan with removable bottom. Press down evenly. Refrigerate for at least one hour until firm.
For The Filling: With an electric mixer combine the Mascarpone cheese, cream, confectioner’s sugar, and Amaretto liquor. Beat on medium speed until firm peaks form for about 2 minutes. Using an icing spatula, spread the mixture over the crust.
To Assemble The Fruit Tart: Carefully arrange the sliced strawberries or assorted berries on top of the mixture.
Cover and refrigerate until cold for up to one day.
Unmold the tart. Serve cold, as-is, or brush the top with a fruit glaze before serving.
Makes 6-8 servings
Recipe Courtesy of Chef Aileen Anastacio
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© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.
© 2024 California Milk Advisory Board, an instrumentality of the CA Dept. of Food and Ag. All rights reserved.