Strawberry Mascapone Tart **Not Gluten Free**
Strawberries, Mascapone Cheese, and Biscuits! Delicious!
This recipe is so easy, but tastes so incredible, that your friends and family will think you spent more time on it than you actually did.
So firstly, you start with the biscuits, because they make the base.
And some butter… Butter is amazing. Don’t you think?
Mix them both together.
Strawberry Jam is the next layer. Easy.
Dollop on some Mascapone Cheese that you will have prepared earlier…
Make sure to spread it out evenly. The back of a spoon works well.
You’ll be needing strawberries for the next part. Yum.
As tempting as it is to eat them like this, trust me, they’re even better on top of the Mascapone!
Okay, I won’t keep you from making your own any longer. Here’s the recipe!
Strawberry Mascapone Tart
This recipe is slightly modified from Julie Goodwin’s recipe, which you can find here.
1 x 250g packet Gingernut biscuits
100g butter at room temperature
1/3 cup strawberry jam
1 punnet strawberries, sliced
250g mascarpone cheese
1 tablespoon icing sugar
1 tablespoon liqueur – cointreau, grand marnier or any fruit liqueur (optional)
Blitz the biscuits in a food processor until they form a fine crumb. Add butter and process further until combined. Press into the base of 4 individual dessert dishes and freeze for 10 minutes or until firm.
Meanwhile, using a mixer, whip the mascarpone, icing sugar and liqueur together until well combined.
Remove the dishes from the freezer and dollop 1 tablespoon of jam into each base. Carefully spread jam to cover the base evenly.
Slice strawberries into halves, and dust with sugar or icing sugar. Allow half an hour (if you have the time) to macerate.
Top each with ¼ of the mascarpone mixture and arrange sliced strawberries over the top; refrigerate until time to serve.
Dust with icing sugar, and serve.
Best eaten the day of making, or the day after.