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Prep Time 45 minutes, Cook Time: 25 minutes, Serves: 6 to 8
Crust 3/4 c. organic, unbleached all-purpose flour 1/3 c. whole almonds, toasted 1/3 c. organic confectioners’ sugar 1/4 tsp. sea salt 6 tbsp. Henry's Unsalted Butter, cold and cut into 1/2-inch pieces 1/4 c. ice cold water Filling 8 oz. mascarpone cheese, softened 2/3 c. raw cane sugar 1 tbsp. lemon juice, freshly squeezed 2 tsp. vanilla extract 1 tsp. almond extract 1 c. organic heavy whipping cream 1 c. Henry's Frozen Strawberries, thawed Topping 1 pint fresh organic strawberries, washed, stemmed and sliced 1/3 c. strawberry jam Preheat oven to 375°F. Place first four ingredients in food processor. Pulse until well mixed and almonds are finely chopped. Add butter and pulse until mixture resembles coarse cornmeal. Add about two teaspoons of ice water. Pulse until mixture forms a ball. Add more water if needed. Place dough on floured surface and pat into a flat disc. Press dough into a 9-inch tart pan (with removable bottom). Freeze for 20 minutes. Bake for 25 minutes, or until golden brown. Remove from oven and allow to cool. Pour whipping cream into a chilled metal bowl and beat into stiff peaks with a mixer. Place in refrigerator. Puree Henry's Market strawberries in a blender. Set aside. Cream together mascarpone, sugar, lemon juice, and vanilla and almond extract in a large bowl. Mix in strawberry puree. Fold in whipped cream. Spoon mousse into crust. Chill mousse until soft set, about 4 hours. Arrange strawberries on top of the tart. Heat jam in a saucepan over medium heat. Strain. Brush glaze over berries. Garnish with fresh mint. Refrigerate until ready to serve. Nutrition Facts Per Serving (154g): Calories 480 (310 from fat) 34g total fat, 16g saturated fat, 0g trans fat, 80mg cholesterol, 95mg sodium, 40g carbohydrate, 3g dietary fiber, 27g sugars, 7g protein |
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