Fresh Strawberries Chamomile-Mascarpone Tart PT90M https://img2.cooker-king.com/201907/2019/0821/bd/5/413124/300x200x90.jpg 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. 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

    3.7

    ( By jiafei )

    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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