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Fresh Strawberry and Citrus Mascarpone Tart with Port Glaze

 
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This fresh strawberry tart is a winner at any occasion, the fresh strawberries are arranged on top of the creamy and citrus mascarpone cheese that is spread in the buttery and flakey baked shell, after that, we have a port glaze over the strawberries. Give your palate a super luxury enjoyment.

Yield

12

servings

Prep

16

min

Cook

50

min

Ready

hrs

Trans-fat Free, Low Sodium
 

Ingredients

Tart shell:
1 ¼ cups all-purpose flour
3 tablespoons sugar
¼ teaspoon salt
generous
7 tablespoons butter, unsalted
cut into 1/2-inch pieces
1 large egg yolks
1 teaspoon vanilla extract
1 teaspoon lemon juice
freshly squeezed
2 ½ tablespoons water
ice cold, or more as needed
Filling:
24 ounces strawberries
1 1/2 pounds, hulled and halved lengthwise
cup sugar
¾ cup ruby port
*
1 pound mascarpone cheese
*
4 tablespoons powdered sugar
1 teaspoon lemon juice
freshly squeezed
1 teaspoon lemon zest
freshly grated
1 teaspoon vanilla extract

Directions

For the tart shell:

Add the flour, sugar, salt, and butter in a medium bowl, mix together with your fingers until mixture resembles coarse meal.

Add the yolk, vanilla, lemon juice, and water in a small bowl, mix with a fork, then pour over flour mixture and stir with a wooden spoon until mixture comes together.

On a lightly floured working surface, knead until a dough forms, then knead for about 5 times.

Press into a 5-inch disk.

Put in the center of a tart pan that is coated with cooking spray or grease with butter, and cover with a plastic wrap.

Spread and push the dough to evenly cover the bottom and the sides of the pan with your fingers.

Prick the bottom of tart shell all over with a fork and freeze until firm, about 15 minutes.

Positon the rack in the middle of the oven, then preheat oven to 375°F.

Line a large sheet of foil over the tart and fill with the pie weights or dried rice, beans.

Bake until the side is set and edge just starts to become golden, 18 to 22 minutes.

Gently remove the foil and weights, keep baking until the entire shell is deeply golden, 18 to 22 minutes or more.

Let cool in the pan on a wire rack for 1 hour.

Meanwhile make the filling:

Add the strawberries and sugar in a large bowl and allow to stand, stirring once or twice, half an hour to 40 minutes.

Strain in a sieve set over a small saucepan, reserving the berries.

Pour the Port to the liquid in the saucepan and boil until reduced to about ¼ cup, about 15 minutes.

Transfer to a small bowl to cool for a few minutes.

Meanwhile, add the mascarpone cheese, powdered sugar, lemon juice, zest, vanilla, and a pinch of salt in a large bowl with an electric mixer, beat until stiff and fluffy.

To assemble the tart:

Scape the mascarpone cheese mixture in the cooled tart shell, evenly spread it.

Arrange the strawberries over the cheese mixture.

Brush Port glaze all over the berries and drizzle the remaining glaze over the tart.

 

* not incl. in nutrient facts

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Comments

Charles H Rooney
Kowloon, Hong Kong
 about 9 years ago

A great recipe. I like this as it is a 5 star restaurant dessert served in the compfort of my home where I can really impress my guests.

Nutrition Facts

Serving Size 75g (2.6 oz)
Amount per Serving
Calories 16739% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 35mg 12%
Sodium 52mg 2%
Total Carbohydrate 8g 8%
Dietary Fiber 1g 4%
Sugars g
Protein 4g
Vitamin A 5% Vitamin C 36%
Calcium 1% Iron 4%
* based on a 2,000 calorie diet How is this calculated?

 

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