Strawberry-Lemon Mascarpone Cream Tart
A luscious mascarpone tart with fresh strawberries piled on a creamy lemon filling in a graham cracker crust.
- 1 1/4 cups graham cracker crumbs
- 2 tbsp granulated sugar
- 1/4 cup melted butter
- 475 grams 16 oz Canadian Mascarpone, room temperature
- 1/2 cup granulated sugar
- 1/4 cup heavy whipping cream
- 1/4 cup fresh lemon juice + 1 tsp finely grated zest
- 1 tsp pure vanilla extract
- 454 grams 1 lb fresh ripe strawberries, halved
- 1/4 cup strawberry jam
Preheat oven to 350ºF. In a medium bowl, combine graham cracker crumbs, sugar and melted butter, stirring until the mixture resembles wet sand and holds together when you press it between your fingers. Dump it into a 9" tart pan with a removable bottom and use your hands and/or a flat-bottomed measuring cup to press the crumbs firmly into the bottom and up the sides of the pan. Bake 10 minutes, until crust is fragrant and a shade darker. Cool completely on a wire rack.
For filling & topping:
Meanwhile, with an electric mixer on medium-high speed, beat the mascarpone, sugar and cream until light and fluffy, about a minute, pausing to scrape down sides of bowl as needed. Beat in the lemon juice, zest and vanilla extract. Scrape filling into cooled crust, smoothing it evenly to the edges with a spoon.
Top the tart with halved strawberries. In a small saucepan (or in the microwave), heat the jam until melted. Gently brush over berries. Chill for 2 hours until filling and glaze are set.