Strawberry Sage Mascarpone Tart



SUMMMERRRRRRR!!! Do you love summer or do you love summer?  Well I LOVE summer… and summery fruit… and summery tarts… and my friend Summer.  And last weekend was Summer’s birthday.  So I made her this summer-inspired tart.  A ridiculously creamy mascarpone filling lightened up with fresh whipped cream.  Topped with perfect strawberries that are oh-so-lovely with sage….this one is a keeper.

Happy Birthday Summer!

Happy Birthday Summer!

Inspired by CupcakesForBreakfast

You’ll need:

For Filling:

1 large egg

2 tablespoons sugar

8 ounces mascarpone cheese, at room temperature if you have the time

1.5 teaspoon vanilla extract

1 2/3 cups heavy cream

0.5 pound strawberries, sliced thinly

0.5 tablespoon fresh sage, chopped

For Crust:

14 whole graham crackers

1/3 cup sugar

6 tablespoons butter


In a food processor get the graham crackers into crumb form. Then process with the butter and sugar. Give it a once over- it might need more cracker or butter to get to paste like consistency that will man the fort as the base for this tart. Press into a tart pan with a removable bottom. You want the crust to be 1/3-1/2 centimeter. Use your hands and the bottom of a measuring cup to make this even. It doesn’t need to be perfect. If it’s not sticking you can add a little water. Just make sure there are no holes. My secret here is I chill the tart shell for an hour before I bake it- this keeps it from falling apart when you slice it later. You really don’t have to do this though (it’s just me being obsessive)- just put it in the fridge for 15 minutes… this helps get the job done too.
Bake for 8-10 minutes at 375 degrees F until slightly browned. Let cool.

Separate the egg, putting the yolk in a bowl with the sugar and beating for a few seconds until mixed.  Beat in the mascarpone and vanilla extract.  With a clean whisk in a separate bowl, beat the heavy cream until it’s whipped.  Fold whipped cream into mascarpone.

Spoon the filling into the cooled crust.  Arrange sliced strawberries and sage on top of the filling.  Keep cold until serving.  Happy summer.



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