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mascarpone tart with strawberries

mascarpone tart with strawberries

Adapted from Sunset Magazine

Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 10 servings
Author Rosemary Stelmach

Ingredients

  • 9 ounces chocolate wafer cookies, broken into 1/2" pieces
  • 1/2 cup melted butter (1/4 pound)
  • 2 tablespoons sugar
  • 2 teaspoons instant espresso powder
  • 16 ounces mascarpone (or cream cheese)
  • 1/3 cup honey
  • 1 teaspoon vanilla
  • 2 large eggs
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 2 cups strawberries (14 ounces)

Instructions

  1. Preheat oven to 325°F.  

  2. Place cookies in a 1-quart zip-lock plastic bag and seal. With a rolling pin, crush cookies into fine crumbs. Pour 2 cups of the crumbs into a bowl and mix with melted butter, sugar, and espresso powder. Press mixture evenly into bottom and up sides of a 10-inch tart pan with removable rim.

  3. In another bowl, with a mixer on medium, beat mascarpone, honey, and vanilla until smooth. Add eggs one at a time, beating well after each addition. Beat in flour and salt.

  4. Place tart pan on a 12- by 16-inch rimmed baking pan and set on center rack of preheated oven. Pour filling into chocolate crust. 

  5. Bake until filling is pale golden and barely set in the center when you gently shake the pan, 30 to 35 minutes.
  6. Remove tart from oven and let cool on a rack about 30 minutes, then chill until cold, at least 1 hour, or up to 1 day (cover tart once cold).
  7. Shortly before serving, remove rim from pan. Rinse, stem, and thinly slice strawberries. Arrange in a circular or spiral pattern on top of the tart, overlapping slices slightly.