This might just be my new favorite summer dessert. For many reasons. Fresh strawberries and beautiful sage from the farmer’s market. A combination of sweet almond and zesty orange cookies as a base. Mascarpone cheese (’nuff said). Fluffy whipped heavy cream. And no oven required.
How can something be so good when there’s no chocolate in it?
The no baking part is especially wonderful. It’s not even that hot outside yet, but I prefer to not crank my oven up high in the summer. This tart just highlights the best of the best. My first pick of strawberries of the season and quality mascarpone cheese. I’ve been really into berry + herb combinations recently. Blueberry basil, raspberry mint, strawberry sage. Fantastic on a tart or in your cocktail. I think I’ll spend all summer exploring these combos. Adding gin, heavy cream, honey, prosecco as I’d like.
Now on to this perfect tart…
Strawberry Sage Mascarpone Tart
For the filling:
- 1 large egg
- 2 Tablespoon sugar
- 8oz cups mascarpone cheese
- 1 teaspoon vanilla extract
- 1 3/4 cups heavy cream
- 1/2 pound strawberries, sliced thinly
- 1/2 Tablespoon fresh sage, chopped
For the crumb base:
- 7 tablespoons butter
- 10 oz almond and orange cookies
- Make the base: Melt butter. Crush cookies to a crumble in a food processor. Mix the crumbs with butter. Spoon the crumbs into a round tart pan with a removable bottom. Smooth into the corners and up the pan sides. Refrigerate until set.
- Make the filling: Separate the egg, putting the yolk in a bowl with the sugar and beating for a few seconds until mixed. Beat in mascarpone and vanilla extract. With a clean whisk, beat heavy cream until it’s whipped, and then fold it into the creamed mascarpone.
- Assemble: Spoon mascarpone filling into the cookie crust, spreading it to the edges. Arrange sliced strawberries and fresh chopped sage on top of the mascarpone. Keep cold until serving.