Strawberry Mascarpone Tart
Servings:
16
prep time:
45 mins
cook time:
1 hour 55 mins
Total time:
2 hours 40 mins
Ingredients
ALMOND FLOUR TART CRUST
-
2 ⅛ cups almond flour or meal
-
¼ teaspoon salt
-
2 tablespoons oil
-
1 tablespoon syrup
-
1 egg
MASCARPONE WHIPPED CREAM
-
8 ounces heavy cream
-
2 tablespoons syrup
-
1 teaspoon vanilla extract
-
Vermont Creamery Mascarpone
4 ounces
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1 lime, for zest
STRAWBERY TOPPING
-
1 cup strawberries, hulled, cut into small chunks
-
4 fresh mint leaves, sliced thinly
-
⅓ cup blackberries, if desired
Directions
- Heat oven to 350º
- Generously grease 9-inch tart pan (preferably with a removable bottom) with coconut oil. Set aside
- Place almond flour (or meal) and salt in bowl of food processor; process 5 seconds or until combined. Add 2 tablespoons coconut oil, 1 tablespoon maple syrup, and egg; process until mixture forms a ball. Transfer mixture into tart pan. Using your fingers, press dough into pan evenly. Bake 10-12 minutes or until golden brown. Set aside to cool completely.
- Combine heavy cream, 2 tablespoons maple syrup, and vanilla extract in measuring cup. Place mascarpone in bowl of a standing mixer fitted with whisk attachment. Turn mixer on in medium-low speed and slowly pour in the heavy cream mixture. Whisk until it is light and fluffy and holds a firm peak. Gently fold in lime zest. Refrigerate as you are prepping the fruit mixture
- Place strawberries in a bowl, drizzle with maple syrup and sprinkle with mint. Stir lightly
- Gently remove tart crust from tart pan; place onto serving plate or cake stand. Spread mascarpone whipped cream evenly in tart crust smoothing out towards edges with a spatula. Place tart in refrigerator at least 1 hour and up to 4 hours
- Garnish with strawberry mixture and blackberries. Slice and serve.
