The Mad Cake Batter

sweet treats and savory deets

Strawberry Mascarpone Tart

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I started writing this post with good intentions to get out right after Memorial Day. Well, tart1Memorial Day came and went, and I had one of the more stressful weeks of my life. It’s finally Sunday, almost a week later, and I can hang out on my porch watching the sun set with a beer and finally give my blog the love and care it deserves.

So here it goes… I had a lot of leftover mascarpone after the big macaron filling taste test and I have never been one to be wasteful, something I learned from my dad. However, due to my silly mistake of the Honey Mascarpone filling, it left the tart a bit soupy. Oh well, at least it was tasty.

This recipe is off of Leite’s Culinara and for the crust I found these delicious almond crisps if you will from my local grocer.


Hope you enjoy the view from my fridge!

Hope you enjoy the view from my fridge!

For the crumb crust:

  • 6 TBS butter
  • 9 oz cookies (almond, oat, etc)

For the filling:

  • 1 Large egg
  • 1 TBS sugar
  • 1 1/4 cups mascarpone cheese
  • 2 drops vanilla extract
  • 1/2 to 1/3 pound strawberries


Melt the butter in a saucepan and remove from heat. Use a food processor to crush the cookies in a coarse powder. Add the crumbs to the butter and mix well. Press crumbs onto the bottom and the sides of a pie plate/tart pan. Place in the fridge to harden, if you can a few hours.

tart2Since my mascarpone was already pre-made: It had a 1/2 tsp of honey and a 1/2 tsp of vanilla, I forwent the other filling ingredients. You can follow the rest of Leite’s instructions using the hyperlink, but once the crust was set. I poured in the mascarpone and smoothly it out so it was even. Then I placed the strawberries on top of the filling. Set in the fridge until ready to serve.

Like I said earlier, the filling was soupy, but it tasted pretty good. The crust was so incredibly scrumptious, definitely the best part!


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