Ingredients for tart
1 1/4 cups flour
3 tbsp sugar
1/4 tsp salt
8 tbsp (1 stick) softened butter (room temperature) cut into pieces
1 egg yolk
1 tsp vanilla extract (you can use vanilla powder but make sure you add more as its flavor is not as intense as the extract)
1 tsp fresh lemon juice
3 tbsp water
Ingredients for filling
1 lb strawberries (halved lengthwise)
1/3 cup sugar
3/4 cup orange liqueur
2 cups mascarpone cheese (about 1 lb)
1/3 cup confectioners sugar
1 tsp fresh lemon juice
1 tsp grated lemon zest
2 tsp vanilla extract
- Blend together the flour, sugar salt and butter until small crumbs are formed. If the butter is not softened,this may cause problems during blending the ingredients. I used a stand mixer because it has a paddle for making dough but you can use a blender (it works too!!!).
- In a small bowl beat together with a fork the egg yolk, vanilla extract, lemon juice and water. Add the egg mixture to the crumbs. Mix together until a soft and non-sticky dough has formed.
- Press the dough into a 5 in disk and place it in the center of a tart pan. Evenly cover the bottom and the sides of the pan with the dough. You can use a rolling pin to roll the dough and then transfer it to the tart pan. Prick the bottom with fork and put the dough in the fridge (about 10 minutes).
- Line tart shell with foil and add baking beans to prevent the dough from rising and keep the tart shape intact. Preheat the oven (375 degrees Fahrenheit) until edges are pale golden (about 15 – 20 minutes). Carefully remove the baking beans with the foil and bake for 15-20 minutes more. Cool the tart shell in the pan. If you want to transfer the tart shell to a plate, you need to line the pan with parchment paper before placing the dough (it is easier to remove from the tart pan).
- Clean and cut the strawberries in halves. Place them in a bowl and add the sugar. Leave for 30 minutes with occasional stirring.
- Strain the strawberries in a sieve set over a small saucepan. Add the orange liqueur and reduce over medium heat to 1/4 cup (it takes about 15 minutes). Cool the strawberry/ orange liqueur glaze.
- Whisk together the mascarpone cheese, confectioners sugar, lemon juice, zest and vanilla until forming a homogeneous stiff mixture. Set aside.
- Spread the mascarpone mixture evenly in the cooled tart shell, top with the strawberries and drizzle with the strawberry/orange liqueur glaze. Place in the fridge for a few hours.
Notes and tips: You can make it one day in advance. This tart can be made with other kinds of fruits: raspberries, blueberries, cherries etc. The taste is very different from the regular cheesecake as the mascarpone cheese is much lighter than the cream cheese used for preparing a cheesecake.