Strawberry Mascarpone Tart

16 servings
45 min prep time
02 hrs 40 min total time

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.

Ingredients

Almond Flour Tart Crust

2 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 Cream

8 ounces cold heavy cream

2 tablespoons maple syrup

1 teaspoon vanilla extract

4 ounces cold Vermont Creamery Mascarpone

1 lime, for zest

Strawberry Topping

1 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.

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