Strawberry Mascarpone Tart
Serves 8
20 mins prep
12 mins cook
32 mins total
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.
For the Almond Flour Tart Crust:
For the Mascarpone Whipped Cream:
For the Strawberry Topping:
To make the almond flour tart crust: Pre-heat the oven to 350 degrees. Generously grease a 9-inch tart pan (preferably with a removable bottom) with coconut oil. Set aside.
Place almond flour (or meal) and salt in the bowl of a food processor and process for 5 seconds or until combined.
Add in the 2 tablespoons coconut oil, maple syrup, and egg and process until the mixture forms a ball.
Transfer the mixture into the tart pan. Using your fingers, press the dough into the pan evenly. Bake in the oven for 10-12 minutes or until golden brown.
Set aside to cool completely.
To make the Mascarpone Whipped Cream: Mix together heavy cream, maple syrup, and vanilla extract in a cup.
Place mascarpone in the bowl of a standing mixer fitted with the whisk attachment. Turn the mixer on in medium-low speed and slowly pour in the heavy cream mixture. Whisk until it is light and fluffy. To test, remove the whisk attachment and turn it upside down. If it is able to hold up, it is good to go.
Gently fold in the zest of a lime. Keep it in the fridge as you are prepping the fruit mixture.
To make the Strawberry Topping: Place them in a bowl, drizzle with maple syrup and add in the mint. Give it a stir.
To assemble the Strawberry Mascarpone Tart: Gently remove the tart crust from the tart pan onto a plate or cake stand.
Spread the Mascarpone whipped cream evenly in the tart crust smoothing out towards the edges with a spatula. Place the tart in the fridge for 1 hour up to 4 hours.
Garnish it with strawberry mixture and blackberries. Slice and Serve.
