Strawberry Mascarpone Tart 16 servings 45 min prep time 02 hrs 40 min total time Facebook Twitter Pinterest Email Print Your Name* Your Email* Your Friend's Email* Recipe for a spring inspired Strawberry Mascarpone Tart. This gluten-free and maple-sweetened tart is made with almond flour crust, filled with creamy and mildly sweetened mascarpone cream filling and topped off with fresh strawberries. IngredientsAlmond Flour Tart Crust2 1/8 cups (7.46 ounces or 212 grams) almond flour or meal 1/4 teaspoon kosher salt 2 tablespoons coconut oil 1 tablespoon maple syrup 1 large egg Mascarpone Whipped Cream8 ounces cold heavy cream 2 tablespoons maple syrup 1 teaspoon vanilla extract 4 ounces cold Vermont Creamery Mascarpone 1 lime, for zest Strawberry Topping1 cup strawberries, hulled, cut into small chunks 4 to 5 fresh mint leaves , sliced thinly 1/3 cup blackberries, if desired Get Ingredients Directions STEP 1 Heat oven to 350°F. Generously grease 9-inch tart pan (preferably with a removable bottom) with coconut oil. Set aside STEP 2 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. STEP 3 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. STEP 4 Place strawberries in a bowl, drizzle with maple syrup and sprinkle with mint. Stir lightly. STEP 5 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. STEP 6 Garnish with strawberry mixture and blackberries. Slice and serve. Related Recipes No Bake Crème Fraîche Pumpkin Mousse Strawberry Galette With Whole Wheat Crème Fraîche Crust Gluten Free Chocolate Bundt Cake Cranberry Poached Pears with Mascarpone Brown Butter Ice Cream Fromage Blanc & Honey Ice Milk