Graham Lemon Mascarpone Strawberry Tart

Every bite is sweet, salty, creamy, and bursting with fresh berries. The perfect easy summer dessert.

Ingredients

Ingredients
Servings:
Crust
g
Graham Cracker
g
Butter
tbsp
Honey
tsp
Kosher Salt
Topping
g
Mascarpone
tbsp
Caster Sugar
tbsp
Lemon Zest
tsp
Vanilla Extract
g
Strawberries
Lemon Sugar
g
Granulated Sugar
tsp
Lemon Zest

Instructions

Preparing In The Kitchen
  1. Preheat the oven to 170 ºC.
  2. Add the butter to a skillet set over medium heat. Allow the butter to brown, until it smells toasted, about 2-3 minutes. Remove from the heat.
  3. In a food processor, pulse the graham crackers into fine crumbs. Add the butter, salt and 2 tablespoons honey and pulse until the mixture holds together when pinched and starts to look like dough. Press the dough into a 22 cm tart pan with a removable bottom or a standard pie plate. Transfer to the oven and bake 10-12 minutes, until golden. Let cool.
  4. In the meantime, whip the mascarpone in a food processor until smooth. Add the powdered sugar, lemon zest and vanilla extract and pulse to combine. Wash the strawberries, pat dry, remove the greens and cut into desired pieces.
  5. Spread the mascarpone cream over the crust and arrange the strawberries on top.
  6. In a small bowl, combine the sugar and 1 teaspoon lemon zest and sprinkle over the tart. Slice and serve immediately.

Preparing In The Kitchen
  1. Preheat the oven to 170 ºC.
  2. Add the butter to a skillet set over medium heat. Allow the butter to brown, until it smells toasted, about 2-3 minutes. Remove from the heat.
  3. In a food processor, pulse the graham crackers into fine crumbs. Add the butter, salt and 2 tablespoons honey and pulse until the mixture holds together when pinched and starts to look like dough. Press the dough into a 22 cm tart pan with a removable bottom or a standard pie plate. Transfer to the oven and bake 10-12 minutes, until golden. Let cool.
  4. In the meantime, whip the mascarpone in a food processor until smooth. Add the powdered sugar, lemon zest and vanilla extract and pulse to combine. Wash the strawberries, pat dry, remove the greens and cut into desired pieces.
  5. Spread the mascarpone cream over the crust and arrange the strawberries on top.
  6. In a small bowl, combine the sugar and 1 teaspoon lemon zest and sprinkle over the tart. Slice and serve immediately.

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