Strawberry Tart
Looking to whip up a delicious dessert without the hassle? Try this ingenious Strawberry Tart hack! Ditch the traditional tart pan and opt for your trusty muffin or cupcake tin instead. No need for greasing or lining with parchment paper—simply bake and effortlessly lift off the mold. The result? Crispy, golden tart shells ready to be filled with your favorite filling. It's a time-saving solution that doesn't compromise on taste. Make ahead and customize with a variety of fillings for a delightful treat that's sure to impress. Trust me, once you try this method, you'll wonder why you ever bothered with the conventional approach!
Ingredients:
For the tart crust:
- 200g all purpose flour
- 130g unsalted butter, cold or frozen and cut into small cubes
- 70g icing sugar
- 1/4 teaspoon salt
- 1 medium egg (whisked)
For the filling:
- 250g mascarpone (straight from fridge)
- 200g whipping cream (straight from fridge)
- 1 vanilla pod or 2 teaspoon vanilla paste
- 50-70g icing sugar (adjust to your taste)
Decorating:
- fresh strawberries, sliced
(Makes about 12 tarts)
Instructions:
Make the tart crust:
1. In a food processor, combine the flour, sugar, and salt. Pulse a few times to mix.
2. Add the cold cubed butter and pulse until the mixture resembles coarse crumbs.
3. Add the whisked egg and pulse once or twice until the dough starts to come together. Don’t over mix.
4. Transfer the dough to a lightly floured surface and knead it gently until smooth. Shape it into a disk, wrap it in plastic wrap, and refrigerate for at least 3 hours.
(You can also use the same recipe in a kitchen aid mixer with a paddle attachment)
Prepare the tart shells:
1. Preheat your oven to 170c.
2. On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness.
3. Using a round cookie cutter 8cm, cut out circles.
4. Place each pastry circle onto of upside down muffin mould. Gently press each circle onto the mould.
5. Prick the bottom of each tart shell with a fork to prevent it from puffing up during baking.
6. Chill in the freezer for 30 minutes.
Bake the tart shells:
1. After chilling, bake the tart shells in the preheated oven for 12-15 minutes, or until they are golden brown.
2. Remove from the oven and let them cool completely in the tart molds.
Mascarpone cream:
1. In a mixing bowl, combine the mascarpone cheese, powdered sugar, and vanilla. Mix until smooth and well combined.
2. Slowly drizzle whipping cream onto mascarpone mix on a medium high speed until firm peak. Be careful not to over whip.
3. Taste and adjust sweetness if needed by adding more powdered sugar.
Assemble the tarts:
1. Once the tart shells have cooled, spoon the filling into each tart shell, dividing it evenly among them.
2. Top each tart with sliced strawberries, keep overlapping the finely sliced strawberries to create a rose.
Enjoy your delicious strawberry tarts!