Strawberry Mascarpone Tart

 

(for the crust)

1 cup all purpose flour

1/3 cup powdered sugar

1/8 t salt

1/2 cup unsalted butter, chilled, cut up

1 egg yolk

1 1/2 t grated orange peel

1 t Grand Marnier or orange juice

(for the filling)

1 lb. fresh strawberries, sliced

1/4 cup plus 2 T sugar, divided

3 t Grand Marnier of orange juice, divided

3/4 cup mascarpone cheese

3/4 cup shipping creawm

1 t grated orange peel

[how to make]

(for the crust)

*Pulse flour, powdered sugar and salt in food processor until combined.

*Add butter; pulse until mixture resembles coarse cornmeal.

*Add all reminging crust ingredients; pulse briefly until mixture is moist and cumbbly.

*Shape into flat round.

*Cover and refrigerate 10 to 15 minutes.

*With lightly floured hands, press dough into bottom of 9" tart pan with removable bottom, working from center out.

*Prick all over with fork.

*Freeze at least 20 minutes, or refrigerate 45 minutes or overnight.

*Meanwhile, heat oven to 350 degrees.

*Bake crust 20 to 25 minutes or until golden brown around edges and just starting to brown on bottom.

*Cool completely on wire rack, 20 to 30 minutes.

(for the filling)

*Combine strawberries, 1/4 cup of the sugar and 1 t of the Grand Marnier in medium bowl.

*Place strawberries in sieve set over medium bowl to catch juices.

*Gently whisk mascarpone cheese and cream in large bowl.

*Whisk in remaining 3 T sugar, remaining 2 t Grand Marnier and 1 t orange peel.

*Beat at medium speed 4 minutes or just until soft peaks from.

*Spread in cooled crust. Chill 1 to 2 hours before serving.

*Reserve 2 cups of the strawberries.

*Puree remaining strawberries with strained juices in food processor to make sauce.

*Pour reserved 2 cups strawberries over filling.

*Serve sauce with tart.

-makes 8-

Note: I found this recipe in cookingclub.com.