Chamomile-Mascarpone Tart with Fresh Strawberries

Name: Chamomile-Mascarpone Tart with Fresh Strawberries
Total time: 1 h 30 min
Yield: 8 serving(s)
Ingredients: 3/4 c. heavy cream; 1/4 c. plus 1 tablespoon loose chamomile tea, divided; 3/4 c. (1 1/2 sticks) unsalted butter, at room temperature; 1/3 c. confectioners' sugar; 1 tsp. vanilla bean paste; Pinch of kosher salt; 2 c. all-purpose flour, spooned and leveled; 2 tbsp. granulated sugar; 3/4 c. mascarpone; 1 lb. strawberries, sliced; Fresh chamomile flowers, for serving

By Kate MerkerPublished: Mar 19, 2019

1 Rating

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chamomile mascarpone tart with fresh strawberries

Brian Woodcock

Yields:

8 serving(s)

Total Time:

1 hr 30 mins

Chamomile tea adds an unexpectedly fruity layer to this sweet seasonal treat.

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Ingredients

3/4 cup heavy cream
1/4 cup plus 1 tablespoon loose chamomile tea, divided
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
1/3 cup confectioners' sugar
1 tsp. vanilla bean paste
Pinch of kosher salt
2 cups all-purpose flour, spooned and leveled
2 Tbsp. granulated sugar
3/4 cup mascarpone
1 lb. strawberries, sliced
Fresh chamomile flowers, for serving

Directions

1. Step 1Bring cream to a simmer in a small saucepan. Add 1/4 cup tea and let steep for 5 minutes. Strain through a wire-mesh strainer lined with cheesecloth; discard tea. Refrigerate until cold.
2. Step 2Preheat oven to 400°F. 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-inch 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.
3. Step 3Meanwhile, 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. Top with strawberries and flowers.