The crust recipe made enough dough for me to make 2 smaller sized tarts - one for me and one for Lee. Pour the Grand Marnier and sugar into a separate microwave safe bowl. This is a really simple filling, and the zest pairs so wonderfully with the flavor of the mascarpone. Place the strawberries in a small heat-proof bowl. However, I had just about 2 teaspoons of my very good balsamic vinegar left and because it wasn't really enough to use for anything else, I thought I would substitute it for the lemon and the result was fantastic. In a large bowl, combine room temperature mascarpone cheese, powdered sugar, vanilla extract, orange zest, and lemon zest: Make sure you do not skip the citrus zest. She had used the juice of a lemon (which I'm sure would be very fresh and tasty). There are many different types of cream fillings for strawberry tarts, but two seem to be the most popular: a cream cheese based filling and a pastry cream. I ended up using the crust recipe from one person and the general idea for the filling from another, but I made a change. I searched the Internet and found that there were cooks out there who'd tried it already so I decided to give it a try too. This gorgeous berry tart is the best summertime dessert Made with a gluten-free crust, creamy Greek yogurt filling and loads of fresh berries, it’s incredibly easy to whip up and tastes heavenly. Add butter pulse until mixture resembles coarse crumbs. 36 Published Aug 13, 2015, Updated Jump to Recipe GF This post may include affiliate links. In the bowl of a food processor, pulse flour and powdered sugar until combined. However, I'd never made one with strawberries! I'd only used peaches, apricots and apples. First, make the shortbread crust: Spray bottom and sides of a 9- or 10-inch tart pan (with a removable bottom) with baking spray with flour. So my brain went to the easy fruit tarts I like to make. However, I didn't want all the fat and calories of the deeeeeelicious cream that goes under the fruit in a fresh fruit tart. These can be kept in a tin for a week, and filled just prior to serving. Combine sugar, cornstarch, lemon juice, and salt in a saucepan stir strawberry juice into the sugar mixture. Bake at 375° for 10 to 12 minutes or until slightly golden brown. Strain juice from cooked strawberries and add enough water to make 1 cup of juice. Knowing we wouldn't be able to finish them before they go bad, I thought I'd make a strawberry tart. Combine mashed strawberries and water in a saucepan bring to a boil and simmer for about 3 minutes. Lee and I went to the Farmer's Market last weekend and bought a bunch of fresh strawberries. 4.59 from 58 ratings Beautiful and simple, this Strawberry Flan is an airy sponge flan case, loaded with sweet strawberries and jelly.
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