Strawberry Mascarpone Tart

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Strawberry Mascarpone Tart Recipe

Ingredients

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• For the crumb base
• 6 tablespoonsbutter
• 9 ounces cookies, such as almond, orange or sweet oat
• For the filling
• 1 large egg
• Generous tablespoon sugar
• 1 1/4 cupsmascarpone cheese
• 2 drops vanilla extract
• 1/2 to 1/3 pound strawberries

Directions

• Make the crumb base
• 1. Melt the butter in a small saucepan. Remove from the heat.
• 2. 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.
• 3. 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.
• 4. Refrigerate until the base has set, at least a couple of hours.
• Make the filling
• 5. Separate the egg, put the yolk in a bowl with the sugar and beat for a few seconds until thoroughly mixed.
• 6. Beat in the mascarpone till you have a custard-colored cream.
• 7. Stir in a little vanilla extract. A couple of drops should be enough.
• 8. With a clean whisk, beat the egg white till it stands stiff, then fold it into the creamed mascarpone.
• Assemble the tart
• 9. Spoon the mascarpone into the cookie crust, spreading it smoothly right out to the edges.
• 10. 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.

Note:

• This recipe contains raw egg. Be mindful if cooking for anyone for whom this is a potential no-no