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 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 Cherry Clafoutis with Crème Fraîche Pumpkin Goat Cheese Cheesecake Bijou Creme Brûlée with Rhubarb Compote Brownies Mushroom & Herbed Mascarpone Tart Vanilla-Almond Snack Cake with Rhubarb-Mascarpone Frosting