Are you ready for the very first daily March dessert of the day recipe?Â I know you have been waiting & after that daunting news about celebrity chef Rachel Ray, I think it’s high time we treat ourselves to a sweet treat.Â
So, no more waiting, here you go, the very best Balsamic Mascarpone Strawberry Tart recipe known to mankind.
- 1 pie crust (your choice, homemade or store-bought, I won’t tell!)
- 2 pints strawberries
- 2Â tablespoons sugar (or less, depending on how sweet the berries are)
- 1/2 cup mascarpone cheese
- 1/2 cup whipping cream
- 1/4 cup powdered sugar
- 1/4 cup good balsamic vinegar
- 1/4 cup sugar
Go ahead & preheat your oven to 425 F or 218 C.
Roll the dough into a circle, lightly working from the center to get it as even as possible. Carefully lay the circle of dough on your tart pan, letting the excess hang over the edge. Gently press the dough into the pan, using your fingers to trim it to fit and to press it into the fluted edge. Pierce all over with a fork. Cover with aluminum foil, pressing it lightly to make sure it stays put (or if you have pie weights or beans, you can use those to keep it in place.) Bake for about 12 minutes, then remove the foil, and bake for 10 minutes more, or until lightly golden brown.
Meanwhile, wash and hull the strawberries. Dry them, and then cut them into quarters or slices, whichever you prefer, toss them into a bowl, sprinkle with sugar, and set aside. Whip the mascarpone and powdered sugar together until well-combined. Add the cream in a steady stream with the mixer running on medium-low speed. You want to whip the cream so that itâ€™s thick but not stiff; itâ€™s easy to overmix it. It should still be pourable so you can spread it onto the tart crust.
In a saucepan, bring the vinegar and 1/4 cup sugar to a slow boil; reduce the heat, and cook for another few minutes. Turn off the heat and set aside; it will thicken as it cools.
To assemble: spread the mascarpone mixture evenly over the bottom of the crust. Top with the strawberries. At this point, the tart can be covered and refrigerated for several hours. When ready to serve, drizzle the balsamic syrup over the top.Â Isn’t it beautiful?