I love strawberry desserts, but never quite warmed to the traditional strawberry and creme patisserie tarts. I’m not sure why… I love strawberries and I love creme patisserie!! It was clear to be that there had to be another combination that would make me love strawberry tarts… It was just a matter of time… And attempts!
That’s when I came across this strawberry tart recipe by the French pastry shop Laduree (which you might know for their macarons). Laduree substitutes the creme patisserie for a mascarpone cream. I decided to go for it – anything with with mascarpone in it had to be delicious!
Should you make this strawberry tart?
I loved it! The richness of the mascarpone perfectly balances the sweetness of the strawberries.
- 1 sweet shortcrust pastry
- 2 gelatin leaves
- 30 g (or 2 tbsp) creme fraîche
- 65 g (1/3 cup) sugar
- 250 g (1 cup) mascarpone
- 500 g (about 20 oz. or 2 cups) strawberries
- Make your sweet shortcrust pastry, blind bake and cool.
- Place the gelatin in a bowl of cold water for 10 min and squeeze it to drain out the excess water.
- Bring the cream and sugar to the boil, remove from the heat and add the gelatin. Leave the mixture to cool.
- Use a spatula to smooth the mascarpone then slowly mix in the cream-sugar preparation. Mix completely, then pour into the now cooled off tart shell.
- Place the tart in the freezer for 20 min to help the cream set.
- During this time, rinse the strawberries and dry on a tea towel. Stem and slice them in thin pieces lengthwise (I used my mandolin to get really even slices). Place on the top of the tart, from the outside to the center, slightly overlapping each piece.