I started writing this post with good intentions to get out right after Memorial Day. Well, Memorial 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.
WHAT YOU WILL NEED:
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.
Since 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!