Print

Citrus Vanilla and Strawberry Mascarpone Tart

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings 4

Ingredients

For the Almond Crust

  • 2 ⁄3 cup confectioners sugar
  • 1/2 cup almonds ground
  • 11/2 cup plus 2 tablespoons all-purpose flour sifted
  • 1 stick unsalted butter softened
  • 1 egg
  • 1 tablespoon or more ice water

For the Filling

  • 8 ounces mascarpone cheese softened
  • ½ cup plain Greek yogurt
  • tablespoons confectioners sugar
  • 2 tablespoons orange zest
  • Seeds from 1 vanilla bean
  • 1 quart of Fresh strawberries sliced thin
  • ¾ cup salted pistachios shelled and coarsely chopped

Instructions

To make the crust

  1. In a food processor, grind almonds and confectioners sugar until it's been made into a coarse dust. Slowly add in flower and pulse until incorporated. While food processor is running, add the butter and the egg until incorporated. Slowly add the tablespoon of ice water. You don't want the consistency to be sticky, but a nice thick piece of dough. Remove dough ball from food processor and add flour if necessary.
  2. Form dough into a ball wrap in plastic and place in freezer for 15 minutes.
  3. Preheat oven to 350 degrees.
  4. Butter 4 4-inch tart pans and dust with flour.
  5. Divide dough into four balls.
  6. Roll out each ball on a floured surface to a 5-inch circle.
  7. Fit each circle into a prepared tart pan and trim edges. Prick the pastry shells all over with a fork.
  8. Line each with a 6-inch square of parchment paper and then fill with pie weights or dried beans.
  9. Bake in 350-degree oven for 20 minutes or until golden brown. Remove to a wire rack to cool completely. Remove parchment and pie weights.

For the Filling

  1. Whisk cheese, yogurt, confectioners sugar, orange zest, and vanilla seeds in a bowl until thick and smooth.
  2. Spoon about 2 tablespoons of cheese mixture evenly into each cooled tart shell.
  3. Arrange equal portions of strawberries in an attractive low mound on top of each tart, and sprinkle with the pistachios.
  4. Chill at least 15 minutes. Remove from tart pans to serve.