Mascarpone Tart with Strawberries
 
prep and cook time: about 1 hour, plus at least 1 1/2 hours to cool and 
chill 
 
makes: 10 to 12 servings 
 
notes: mascarpone is a soft italian version of cream cheese. you can 
make this tart (through step 4) up to 1 day ahead. 
 
  about 9 ounces chocolate wafer
  cookies, broken into 1/2-inch pieces
1/2 cup  melted butter (1/4 lb.)
2 Tbsp  sugar
2 tsp  instant espresso powder
1 lb.  mascarpone or cream cheese
1/3 cup  honey
1 tsp  vanilla
2 large  eggs
2 Tbsp  all-purpose flour
1/4 tsp  salt
2 cup  strawberries (14 oz.)
 
preheat oven to 325[degrees] (300[degrees] if using convection heat). 
place cookies in a 1-quart zip-lock plastic bag and seal. with a rolling 
pin, crush cookies into fine crumbs. pour 2 cups of the crumbs into a bowl 
and mix with melted butter, sugar, and espresso powder. press mixture 
evenly into bottom and up sides of a 10-inch tart pan with removable rim. 
in another bowl, with a mixer on medium, beat mascarpone, honey, and 
vanilla until smooth. add eggs one at a time, beating well after each 
addition. beat in flour and salt. 
place tart pan in a 12- by 16-inch rimmed baking pan and set on center 
rack of preheated oven. pour filling into chocolate crust. bake until 
filling is pale golden and barely set in the center when you gently shake 
pan, 30 to 35 minutes. 
remove tart from oven and let cool on a rack about 30 minutes, then chill 
until cold, at least 1 hour, or up to 1 day (cover tart once cold). 
shortly before serving, remove rim from pan. rinse, stem, and thinly slice 
strawberries. arrange in a circular or spiral pattern on top of the tart, 
overlapping slices slightly. 
per serving: 388 cal., 65% (252 cal.) from fat; 5.4 g protein; 28 g fat 
(17 g sat.); 30 g carbo (1.5 g fiber); 279 mg sodium; 88 mg chol. 
 
d. ghost bear 
solarbear #30 
graduate 1992 
ron hextall's school of goaltending 
 
 
-- 
(ID: 2052) Mirror: rec.food.recipes: Mon, Jul 11, 2005


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