WOW Your Friends and Family with These Homemade Strawberry Mascarpone Tarts.
You can’t possibly understand how delicious these are.
The best thing is that now that I’ve made them, I can see a million zillion possibilities for variations! Perhaps, nix the orange peel and strawberries and add, say, chocolate shavings. Or perhaps raspberry puree.
The possibilities are endless!
You can make the crust from scratch (which is a little more time consuming but I totally recommend on account of knowing the exact ingredients, here is the recipe for the crust I used, and it’s called the “Pate Brisee,” pronounced “pat briz-ay.”) Tip: if you don’t have a food processor, you can totally just mix the ingredients and cut the butter using two metal knives within the dough. That’s what my mom taught me.
Pre made store-bought crust dough will work too and would probably actually shave off a LOT of time.
The inspiration for this recipe was of course from Pinterest, and it was for a whole entire tart. I however wanted to make a bunch of tiny ones. So here is the recipe for these delicious Strawberry Mascarpone Tarts – multiple – (and you can file them under the “indulgence” category):
Strawberry Mascarpone Tarts
Ingredients:
- 2 lbs strawberries, stemmed and quartered
- 1/2 cup granulated sugar
- 1 tbsp orange zest, divided
- 1 teaspoon lemon juice
- 12 ounces mascarpone cheese
- 1/2 teaspoon vanilla
- 1/3 cup confectioner’s sugar (powdered sugar)
- 1 tbsp balsamic vinegar (substitute a teaspoon of lemon juice if you don’t have balsamic)
Directions:
Making the Dough
Preheat oven to 400. Make your dough, or if using store bought dough, roll it out onto a floured, flat surface. Using a cupcake tin and a round 4”cookie cutter (or wine glass like me) cut out as many circles as possible. Using the scraps, roll out dough again, all together you should get about 14 circles. Line each cupcake tin with dough, gently pressing the dough into the bottom and sides of the tin. The dough should reach just about halfway up the cup on the sides. Poke holes in the bottom of the dough using a fork. Put the muffin tins and dough in the oven for 15 minutes or until light brown.
Making the Strawberry Mascarpone Filling
Combine the strawberries, half of the orange zest, and the granulated sugar in large bowl so that the strawberries are coated with sugar. Set aside. Allow it to macerate for 30 minutes. Meantime, mix together the mascarpone cheese, confectioner’s sugar, the remaining orange zest, lemon juice and the vanilla in a medium bowl until well combined. Try not to eat it all while you’re testing it. It’s very yummy. Refrigerate the mixture until needed. After the strawberries have macerated for 30 minutes, drain the liquid out of the strawberry mixture into a bowl. Put the strawberry liquid in a small saucepan and add a tablespoon of balsamic vinegar. Bring it to a boil on medium high heat until the liquid reduces to a consistency of syrup. Remove from heat and let cool.
Assemble the tarts by filling the shells with the mascarpone cheese mix, topping them with strawberries and then the final touch of brushing on the balsamic glaze using a pastry brush.
This recipe does take a little time and waiting but in the end it’s a masterpiece! Do try it. I loved it.
Feel free to Pin and share!
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So delicious – crunchy, toasty, creamy, chocolatey, and with a mountain of fresh red ripe berries on top. (I found sweet local strawberries, which just put this over the top.) This is totally a recipe worth trying, and it elevates fresh strawberries to new heights. Plus, it looks spectacular without really trying, which doesn’t hurt.
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