LC Delicate Diversity Note
A crumbly cookie crust. A gently sweetened mascarpone filling. And a crown of bling in the form of sliced strawberries from late spring. Although you can still savor this beyond the end of June, whenever the moment and the mood demands, by drawing on another delicate delicacy, whether raspberries, blueberries, quartered fresh figs, sweetened and poached rhubarb, even homemade preserves of virtually any sort.
Strawberry Mascarpone Tart
- Quick Glance
- 20 M
- 2 H, 20 M
- Serves 6 to 8
Special Equipment: a 14-by-5-inch rectangular tart pan with a removable bottom
- For the crumb base
- For the filling
Melt the butter in a small saucepan. Remove from the heat.
Crush the cookies to a coarse powder. A food processor will do this in seconds or you can put the cookies in a plastic bag and bash them with a rolling pin. (Do this gently or the bag will split.) Add the crumbs to the butter and thoroughly mix.
Spoon the crumbs into the tart pan and smooth them into the corners and up the sides. Press firmly, but not so hard that they become compacted. The cookie base is better when short and crumbly.
Refrigerate until the base has set, at least a couple of hours.
Separate the egg, put the yolk in a bowl with the sugar and beat for a few seconds until thoroughly mixed.
Beat in the mascarpone till you have a custard-colored cream.
Stir in a little vanilla extract. A couple of drops should be enough.
With a clean whisk, beat the egg white till it stands stiff, then fold it into the creamed mascarpone.
Spoon the mascarpone into the cookie crust, spreading it smoothly right out to the edges.
Hull the strawberries, slice them thinly, then arrange them on top of the mascarpone. Serve immediately or cover loosely and refrigerate. Remove the tart from the refrigerator a good 20 minutes before slicing and serving.
This recipe contains raw egg. Be mindful if cooking for anyone for whom this is a potential no-no.
Recipe Testers Reviews
This tart is a great way to highlight fresh, ripe strawberries. Being a no-bake recipe, it comes together quickly and doesn’t heat up the kitchen. The mascarpone filling is not too sweet, and not at all heavy. Instead, it lets the strawberries be the stars of the show, complementing them beautifully. Even though the tart is easy to make, it’s a classy dessert suitable for company. I know I’ll be pulling this recipe out again whenever I have visitors during strawberry season.
Yummy! A great summertime dessert. The no-baking makes it even better. For the base of the tart, I used Trader Joe’s Swiss Almond Crunch cookies—lightly flavored cookies that didn’t overpower the strawberries. The recipe calls for 9 ounces of cookies, but I might cut this, and the butter, back a bit next time to make a thinner base, while adding more strawberries on top. I sliced the strawberries with an egg slicer so they were very thin and uniformed, but they might have been a bit too thin.