Strawberry Tart with Chocolate Ganache and Mascarpone Cream

A wonderfully rich dessert with a base that includes mascarpone cheese, topped with a chocolate layer and strawberries.

Course Pastry and Pie

Cuisine American

Keyword chocolate, mascarpone, strawberry

Prep Time 20

Cook Time 14

Total Time 34

Servings servings

Calories 632kcal

Author Creative Culinary

Preheat the oven to 425 degrees F and place rack in the center of the oven.
Lightly butter a 9 or 10 inch springform pan with a removable bottom.
In a food processor place the flour, sugar, and salt and pulse to combine.
Add the cold butter and pulse until the pastry starts to come together and form clumps.
Transfer the pastry to the prepared pan; using your fingertips (or the back of a spoon if necessary), press the pastry into the bottom of the pan. Gently pierce the bottom of the crust with the tines of a fork to keep the crust from puffing up while it bakes. Cover and place the pastry crust in the freezer for 15 minutes to chill.
Place the tart pan on a larger baking sheet and bake the crust until golden brown, about 13 - 15 minutes. Remove from oven and place on a wire rack to cool.

Melt the chocolate in a microwave or over very low heat until softened and smooth; about 1 minute on medium heat. Spread over cooled crust. Put in fridge to cool.

Beat the mascarpone cheese until smooth. Pour the whipping cream and vanilla into the mixing bowl, combine with the cheese on medium speed, then beat at high speed until mixture begins to thicken. Sprinkle in the sugar, and continue beating until thick and stable.

Crush 1 cup strawberries and cook with 1 cup water for 2 minutes. Sieve berries and return juice to pan. Add sugar, cornstarch and balsamic vinegar; cook and stir til thickened and bubbly. Cool slightly.

Remove the cookie and chocolate base from the springform pan and put it on a cake plate. (I put a glob of smooth peanut butter on the cake plate before placing the springform base on the plate. The peanut butter will keep the springform base from slipping around!).
Spread the whipping cream and mascarpone cheese mixture evenly over the chocolate ganache.
Assemble fresh berries in one to two layers on top of the whipped layer. Pour the glaze over the berries; making sure that each one is covered all over.
Top with chocolate curls
Chill for at least one hour before serving.