Description
A buttery tart crust filled with silky vanilla bean mascarpone cream, topped with fresh strawberries, lime zest, and microgreens for a touch of elegance.
Ingredients
Units
Scale
- 1 1/4 cups all-purpose flour
- 1/2 cup unsalted butter, cold and cubed
- 1/4 cup powdered sugar
- 1 egg yolk
- 1–2 tablespoons cold water
- 8 oz mascarpone cheese
- 1/2 cup heavy cream
- 1/4 cup powdered sugar
- 1 vanilla bean, seeds scraped (or 1 tsp vanilla paste)
- 1 cup fresh strawberries, hulled and halved
- Zest of 1 lime
- Microgreens (optional, for garnish)
Instructions
- Preheat oven to 350°F (175°C).
- In a mixing bowl, combine flour and powdered sugar. Add cubed butter and mix with a pastry cutter or fingers until the mixture resembles coarse crumbs.
- Add egg yolk and 1 tablespoon cold water. Mix until dough forms. Add more water if necessary.
- Press dough evenly into a tart pan with removable bottom. Prick base with a fork.
- Bake for 18–20 minutes, or until golden brown. Let cool completely.
- In a chilled bowl, whip heavy cream until soft peaks form. In a separate bowl, beat mascarpone, powdered sugar, and vanilla seeds until smooth.
- Gently fold whipped cream into the mascarpone mixture.
- Pipe or spoon mascarpone cream into the cooled tart shell.
- Arrange strawberries over the cream.
- Garnish with lime zest and microgreens. Chill for at least 1 hour before serving.
Notes
- Ensure the tart shell is completely cool before adding the mascarpone filling.
- Use vanilla paste if fresh vanilla bean is not available.
- Chill the tart before serving for best texture and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 10g
- Sodium: 60mg
- Fat: 21g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
