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Mascarpone & Strawberry Tart Recipe

MASCARPONE AND STRAWBERRY TART For this recipe I like to use an almond based dough - it has less butter and sugar than the dough I use for apple tarts - it also enhances the mascarpone and strawberry flavor. Enjoy! -------------------------------------------------------------------------- INGREDIENTS FOR THE DOUGH: 120 grams of butter 70 grams of confectioner sugar 25 grams of almond powder 1 pinch of vanilla powder (optional but I like it) 1 pinch of salt 1 whole egg 200 grams of flour FOR THE MASCARPONE CREAM: Bloom 2 sheets of gelatin 60 grams of heavy whipped cream 125 grams of sugar 500 grams of mascarpone 400 grams of strawberries depending on the size INSTRUCTIONS FOR THE DOUGH: Cut the butter in small pieces, in a kitchen aid bowl with the paddle attachment and blend it together. Add the following ingredients into the mixer one at the time, making sure they are all fully incorporated. 1-Sifted confectioner sugar. 2-Almond powder. 3-Vanilla powder 4-Salt 5-The egg. 6-And finally the flour. Finish the dough by hand. Don’t over work it. (When you use almond flour dough, you don’t want it to warm up too much or it will release all the fat and your dough will be very heavy). On a floured surface, roll out the dough and transfer it into a butter tart mold with a removable bottom. After working the dough into the mold by hand, prick the dough with a fork, wrap it tightly with plastic wrap, then place it in the freezer for an hour (or the fridge overnight) to rest. Preheat the oven at 170 degrees. Remove the dough from the freezer and cover it with parchment paper and pie weights. Bake it for about 15 minutes, until the dough is golden. Then remove the parchment paper and pie weights and bake it for another 10 minutes. FOR THE MASCARPONE CREAM: Place the gelatin sheets into a bowl of cold water and let them dissolve. Add the heavy whipping cream and sugar to the pan and warm them up a little on the stove so they incorporate better. Remove from the stove, add the gelatin and stir with a spatula until it dissolves (the purpose of the gelatin is to hold the cream). Let it cool off. Beat the mascarpone in the mixer to soften it. Slowly add the cream mixture (cream, sugar and gelatin) to the mascarpone, and stir with the spatula by hand. Once completed, let it chill for a little bit. FOR THE ASSEMBLY: Wash the strawberries and dry them. Remove the stems and cut them in half lengthwise. Arrange them inside the tart on top of the mascarpone cream. Remove the baked dough from the oven. (Tip: To waterproof the tart, spread a thin coat of melted white chocolate in the bottom and let it cool 10 minutes in the freezer before adding the mascarpone and strawberries). Transfer the mascarpone cream to the tart and spread it as evenly as you can as it provides support for the strawberries. Leave it in the freezer for 20 minutes until the cream hardens. Arrange the strawberries clockwise on top of the cream, pointing up. Glaze the tart to finish. Warm sieved apricot jam to 60 degrees Celsius and gently brush the strawberries with it. Voila! The ever-so-delightful Mascarpone and Strawberry Tart 🇮🇹 🍓 Thank you for watching bakers and friends! Please subscribe for more videos. Love, Florence ❤️ #DelightfulMrsAzria #Baking #MascarponeAndStrawberryTart MB01SSCMTPIUDYX