Mascarpone Tart with Strawberries

Prep and cook time: About 1 hour, plus at least 1 1/2 hours to cool and
chill

Makes: 10 to 12 servings

Notes: Mascarpone is a soft Italian version of cream cheese. You can
make this tart (through step 4) up to 1 day ahead.

About 9 ounces chocolate wafer
cookies, broken into 1/2-inch pieces
1/2 cup melted butter (1/4 lb.)
2 tablespoons sugar
2 teaspoons instant espresso powder
1 pound mascarpone or cream cheese
1/3 cup honey
1 teaspoon vanilla
2 large eggs
2 tablespoons all-purpose flour
1/4 teaspoon salt
2 cups strawberries (14 oz.)

Preheat oven to 325[degrees] (300[degrees] if using convection heat).
Place cookies in a 1-quart zip-lock plastic bag and seal. With a rolling
pin, crush cookies into fine crumbs. Pour 2 cups of the crumbs into a bowl
and mix with melted butter, sugar, and espresso powder. Press mixture
evenly into bottom and up sides of a 10-inch tart pan with removable rim.
In another bowl, with a mixer on medium, beat mascarpone, honey, and
vanilla until smooth. Add eggs one at a time, beating well after each
addition. Beat in flour and salt.
Place tart pan in a 12- by 16-inch rimmed baking pan and set on center
rack of preheated oven. Pour filling into chocolate crust. Bake until
filling is pale golden and barely set in the center when you gently shake
pan, 30 to 35 minutes.
Remove tart from oven and let cool on a rack about 30 minutes, then chill
until cold, at least 1 hour, or up to 1 day (cover tart once cold).
Shortly before serving, remove rim from pan. Rinse, stem, and thinly slice
strawberries. Arrange in a circular or spiral pattern on top of the tart,
overlapping slices slightly.
Per serving: 388 cal., 65% (252 cal.) from fat; 5.4 g protein; 28 g fat
(17 g sat.); 30 g carbo (1.5 g fiber); 279 mg sodium; 88 mg chol.

D. Ghost Bear
SolarBear #30
Graduate 1992
Ron Hextall's School of Goaltending


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