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    You are in: Home / Recipes / Strawberry Mascarpone Tart With Port Glaze Recipe
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    Strawberry Mascarpone Tart With Port Glaze

    Strawberry Mascarpone Tart With Port Glaze. Photo by Chef #890688

    1/2 Photos of Strawberry Mascarpone Tart With Port Glaze

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    khushboo's Note:

    This time of year, you can't have too many fruit tarts. Here, ripe strawberries drizzled with Port glaze top a luxurious no-bake mascarpone filling. The press-in crust, by the way, is a breeze to make.

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    Ingredients:

    Servings:

    Units: US | Metric

    For tart shell

    For filling

    Directions:

    1. 1
      Make tart shell:.
    2. 2
      Blend together flour, sugar, salt, and butter in a bowl with your fingertips or a pastry blender (or pulse in a food processor) just until mixture resembles coarse meal with some roughly pea-size butter lumps. Beat together yolk, vanilla, lemon juice, and water with a fork, then drizzle over flour mixture and stir with fork (or pulse) until mixture comes together.
    3. 3
      Gently knead with floured hands on a lightly floured surface until a dough forms, then gently knead 4 or 5 times. Press into a 5-inch disk. Place in center of tart pan and cover with plastic wrap. Using your fingers and bottom of a flat-bottomed measuring cup, spread and push dough to evenly cover bottom and side of pan. Prick bottom of tart shell all over with a fork and freeze until firm, about 10 minutes.
    4. 4
      Preheat oven to 375°F with rack in middle.
    5. 5
      Line tart shell with foil and fill with pie weights. Bake until side is set and edge is pale golden, about 20 minutes. Carefully remove foil and weights and continue to bake until shell is deep golden all over, about 20 minutes more. Cool in pan, about 45 minutes.
    6. 6
      Make filling while tart shell cools: Stir together strawberries and granulated sugar in a bowl and let stand, stirring occasionally, 30 minutes. Strain in a sieve set over a small saucepan, reserving berries. Add Port to liquid in saucepan and boil until reduced to about 1/4 cup, 10 to 15 minutes. Transfer to a small bowl to cool slightly. Meanwhile, whisk together mascarpone, confectioners sugar, lemon juice, zest, vanilla, and a pinch of salt until stiff.
    7. 7
      Assemble tart: Spread mascarpone mixture evenly in cooled tart shell, then top with strawberries. Drizzle Port glaze all over tart.
    8. 8
      Cooks' note: Tart shell can be baked 1 day ahead and kept at room temperature.

    Browse Our Top Tarts Recipes

    Ratings & Reviews:

    • on May 14, 2010

      55

      Great dessert. Just sweet enough. I didn't have ruby port, so substitute grape juice/lime juice. No bad at all

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 25, 2010

      55

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    Nutritional Facts for Strawberry Mascarpone Tart With Port Glaze

    Serving Size: 1 (165 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 297.0
     
    Calories from Fat 99
    33%
    Total Fat 11.0 g
    17%
    Saturated Fat 6.6 g
    33%
    Cholesterol 52.9 mg
    17%
    Sodium 78.5 mg
    3%
    Total Carbohydrate 41.5 g
    13%
    Dietary Fiber 2.2 g
    9%
    Sugars 22.5 g
    90%
    Protein 3.0 g
    6%

    The following items or measurements are not included:

    mascarpone

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