Strawberry Mascarpone Dream on a Crunchy Almond Crust
This strawberry cake is a true homage to spring: a crunchy almond shortcrust, filled with a light and airy mascarpone cream, and topped with fresh, juicy strawberries. It's a real delight that melts in your mouth and is perfect for a coffee get-together.
Preparation
45 min.
Cook / Bake
20 min.
Servings
8
Calories
420 kcal
Ingredients
for 8 servingsAmounts are automatically adjusted.
For the Almond Crust
- 1 cupall-purpose flour
- 0.5 cupground almonds
- 0.25 cupgranulated sugar
- 0.5 tspvanilla extract
- 0.25 tspsalt
- 0.5 cupcold unsalted butter(cut into cubes)Milch
- 1 largeegg yolk
For the Topping
- 1 poundfresh strawberries
- 0.5 cupgranulated sugar(divided)
- 1 tbsplemon juice
For the Mascarpone Cream
- 1 cupheavy cream
- 8 ozmascarpone cheese(room temperature)Milch
- 0.25 cuppowdered sugar
- 1 tspvanilla extract
Instructions
For the almond crust, combine flour, ground almonds, sugar, vanilla extract, and salt in a large bowl. Add the cold butter cubes and cut into the flour mixture using a pastry blender or your fingertips until crumbly. Add the egg yolk and mix until a dough forms. Do not overmix. Wrap the dough in plastic wrap and chill in the refrigerator for at least 30 minutes.
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch tart pan with a removable bottom. Roll out the chilled dough on a lightly floured surface to a 10-inch circle. Carefully transfer the dough to the prepared tart pan, pressing it into the bottom and up the sides. Trim any excess dough. Prick the bottom of the crust with a fork.
Bake the crust for 15-20 minutes, or until lightly golden brown. Let it cool completely on a wire rack.
While the crust cools, prepare the strawberries. Wash and hull the strawberries. Slice about two-thirds of the strawberries and leave the remaining one-third whole or halved for decoration. In a bowl, gently toss the sliced strawberries with 1/4 cup of the granulated sugar and the lemon juice. Let them sit for 10-15 minutes to release their juices.
For the mascarpone cream, in a large bowl, whip the heavy cream with the remaining 1/4 cup granulated sugar until stiff peaks form. In a separate bowl, whisk the mascarpone cheese with the powdered sugar and vanilla extract until smooth. Gently fold the whipped cream into the mascarpone mixture until just combined. Be careful not to overmix.
Once the crust is completely cool, spread the mascarpone cream evenly over the bottom of the crust. Arrange the sliced strawberries on top of the cream, overlapping them slightly. Decorate with the whole or halved strawberries as desired.
Chill the tart in the refrigerator for at least 1 hour before serving to allow the flavors to meld and the cream to set. Your Strawberry Mascarpone Dream is ready to be enjoyed!
💡 Tipp
Varianten
- Try using other seasonal berries like raspberries, blueberries, or a mix of berries for a different flavor.
- Add a layer of thinly sliced peaches or nectarines under the strawberries for a summery twist.
- For a chocolate version, add 2 tablespoons of cocoa powder to the crust dough and a tablespoon of cocoa powder to the mascarpone cream.
Ersatz & Alternativen
- If you don't have mascarpone, you can substitute it with full-fat cream cheese, softened, for a slightly tangier flavor.
- For a gluten-free crust, use a gluten-free all-purpose flour blend and ensure your ground almonds are certified gluten-free.
Aufbewahrung
Store leftover tart in an airtight container in the refrigerator for up to 2-3 days. The crust may soften slightly over time.
Einfrieren
The baked almond crust can be frozen for up to 1 month. Wrap it tightly in plastic wrap and then aluminum foil. Thaw at room temperature before filling. The assembled tart with cream and strawberries is not recommended for freezing.
Nutrition per serving
Calories
420 kcal
Protein
6 g
Carbohydrates
40 g
Fat
28 g
Fiber
3 g
Recipe on TomTaste: https://tomtaste.com/recipe/strawberry-mascarpone-dream-on-a-crunchy-almond-crust
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