Mascarpone Strawberry Tart


For the Mascarpone

2 cups heavy cream

1 1/2 tbsp lemon juice

(Reserve Mascarpone to add to ingredients below)

3/4 cup heavy cream

1/4 cup plus 1 tablespoon loose chamomile tea, divided

3/4 cup unsalted butter, at room temperature

1/3 cup confectioners sugar

1 tsp. vanilla bean paste

Pinch sea salt

2 cups flour, spooned and leveled

2 tbsp. granulated sugar

3/4 cup of the mascarpone you made above

1 lb. strawberries, sliced

For the Mascarpone

In a medium saucepan, bring heavy cream to a simmer over medium-low heat.

Heat the cream slowly to prevent it from boiling and scorching.

After the cream starts simmering, add the lemon juice and simmer for 5 minutes more, until it begins to thicken.

Stir occasionally with a silicone spatula.

Maintain a temperature of 180 to 190 while simmering.

Remove the saucepan from the heat and allow to cool for 45 to 60 minutes, until room temperature.

Place a fine mesh sieve lined with cheesecloth over a bowl and pour the mixture into the lined sieve.

Cover with plastic wrap and refrigerate for at least 8 hours, or overnight.

Remove the mascarpone cheese from the lined sieve and discard any liquid in the bowl.

Store the mascarpone cheese in an airtight container in the refrigerator.

For the Tart

Bring cream to a simmer in a small saucepan, then add 1/4 cup tea and let steep for 5 minutes.

Strain through a wire mesh strainer lined with cheesecloth; discard tea, then refrigerate until cold.

Preheat oven to 400, then beat butter, confectioners sugar, vanilla and salt with an electric mixer on medium speed until light and fluffy, 1 to 3 minutes.

Reduce mixer speed to low and beat in flour just until combined.

Shape dough into a ball, then transfer to a work surface and roll between two pieces of parchment paper to 1/8 inch thick.

Fit on bottom and up the sides of a 9" removable bottom tart pan.

(Cut away any overhanging dough by gently running a rolling pin over the rim of the pan.)

Place on a baking sheet, poke bottoms and sides with a fork and refrigerate until firm, 15 to 20 minutes.

Bake until golden brown, 14 to 16 minutes. Let cool completely.

Meanwhile, grind granulated sugar and remaining tablespoon tea in a spice grinder until finely chopped, 15 to 30 seconds.

Whisk together mascarpone, chamomile cream, and chamomile sugar with an electric mixer on medium high speed until stiff peaks form, 1 to 2 minutes. Spread into crust and top with strawberries. Enjoy!
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