Fresh strawberries…flaky puff pastry…Mascarpone vanilla custard…Chantilly cream. Do I have your attention? Was that a yes you mumbled? They sure are tasty, aren’t they? Such delectable ingredients on their own, yet put them together and watch out 🙂
It’s Friday, and by now you probably know what that means – it’s time for a Fiesta at The Novice Gardener. Thought I’d bring a little something sweet today, these delicious Strawberry Tarts!
Temperatures were soaring to a heat wave level of 48°F [yes, that is sarcasm!] the day these berries called out to me. They gave me a smidgen of hope that Spring was coming. I’ll refrain from complaining about the 8″ of snow that fell the very next day I know that this to shall pass…and in the meantime…there are strawberry tarts to enjoy. Woo hoo!
I couldn’t find one recipe that spoke up and said “make me”, so I made these up as I went along. The result was delicious. I knew I wanted to use packaged puff pastry [you know me, always taking a shortcut when I can]. Additionally, there was no doubt in my mind they would be topped off with Chantilly Cream! And then there are these berries, ahh…pretty inside and out. Purely sweet and delicious. So, if like me, you’re craving spring in all her glory, whip up a strawberry tart and let your mind be transported 🙂
Note: This recipe makes four 4″ tarts. For a full size [9-10″ pan] double the Mascarpone custard filling.
1 sheet puff pastry [½ box]
8 ounces Mascarpone, room temperature
1/3 cup brown sugar, packed
1 teaspoon pure vanilla extract
1 recipe Chantilly Cream [below]
1 pound fresh strawberries [approximate]
•Preheat oven to 400°F.
•Thaw puff pastry according to package instruction. Lay sheet on lightly floured surface and roll to approximate 13″ square. Cut four, 6″ diameter circles and place in tart pans. Gently press into grooves of pan. Line pastry with a square of foil or parchment and fill with pie weights or dried beans to weigh down the pastry. The goal is to prevent the pastry from “puffing up” too much. Bake for approximately 20 minutes, until lightly browned. Reduce oven temperature to 375°F. Remove weights/beans and cool completely while preparing the filling.
•In a large mixing bowl, whip together the Mascarpone, brown sugar, eggs and vanilla [scraping down the bowl as needed]. Fill each tart shell to top. Mine held about ½ cup of filling each. Bake for 25 minutes, until set and lightly golden or knife inserted in center comes out clean. Cool completely.
•Generously top with a layer of Chantilly cream and sliced strawberries. Dream of spring!
•Refrigerate a medium size bowl and beaters until very cold. Combine cream, vanilla and Grand Marnier in the bowl and beat on medium speed 1 minute. Add the sugar and sour cream and beat on medium speed just until soft peaks form, about 3 minutes. [Caution – over-beating will make the cream grainy – so keep an eye on the clock and the consistency.]
Chantilly Cream recipe adapted from the cookbook, Chef Paul Prudomme’s Louisiana Kitchen.