Strawberry Mascarpone Tart

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Old 07-Jun-2012
Strawberry Mascarpone Tart

Strawberry Mascarpone Tart

1 sheet frozen puff pastry, defrosted in the refrigerator
8 ounces mascarpone cheese, at room temperature
1 cup sugar
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 cup (1/2 pint) whipping cream, whipped to stiff peaks
Fresh strawberries, washed, stemmed and sliced, about 3-4 cups

Preheat oven to 400 degrees. Line a 9-inch tart pan with removable bottom with the puff pastry sheet, trimming to fit. Place in oven and bake for 15 minutes, until puffed and golden brown. Remove from oven and deflate by placing a pie plate and can or other heavy item atop the crust. Set aside to cool.

Combine mascarpone, sugar and lemon juice in a medium bowl. Fold in whipped cream and spread over the cooled puff pastry crust. Refrigerate until ready to serve.

Just before serving, arrange sliced strawberries on top of mousse in decorative pattern.

Makes 6 to 8 servings.

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