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Strawberry Mascarpone whipped cream yogurt tart

You will love this delicious, fresh and easy to make dessert. Strawberries, mascarpone, whipped cream and tasty Greek yogurt with a hint of lime is a combination you really need to experience.

  Author: willcode4food | 8th May 2013 | Difficulty : 1 / 5 |  
Honey ( 1 spoon )
Sweet pastry crust
Sweet pastry crust ( 1 piece )
Mascarpone ( 500 g )
Whipping cream
Whipping cream ( 3 spoon )
Greek yogurt
Greek yogurt ( 6 spoon )
Powdered sugar
Powdered sugar ( 3 spoon )
Vanilla sugar
Vanilla sugar ( 1 bag )
Lime ( 1 piece )
  Persons : 8 | Preparing: 40 min | Making: 10 min | Cleaning: 5 min

Pre-heat the oven to 200 C (390 F) blind bake setting.

Unroll the sweet pastry crust including the paper.


Put the pastry it into a circular baking tray (with the paper) and use the scissors to cut off the extra paper if needed.


Cover the pastry with a baking paper and use your hands to push the pastry to the sidewalls of the baking tray.


We now need to put some weight on the pastry. You can use dry beans, dry lentils,  rice or you can help yourself with a few stones instead the same way I did.

If you are using stones, don't forget to wash the properly. We need to put some weight on the pastry so it stays flat when baking.


Use a knife to get rid of the extra pastry dough hanging over the baking tray.

Go round and round.


If the oven reached the temperature you set put in the baking tray. Blind bake it for about 10 minutes. Then carefully remove the paper with what ever "weights" you were using and bake it for another 15 minutes.

Blind baking means, baking the pastry before adding the filling.


Meanwhile, wash the strawberries and remove the green bits.


Cut them into slices.


Dust the strawberries with 3 table spoons of powdered sugar.


Let's fix the tasty cream.

Put the 400 grams of mascarpone (about 2 cups) into a mixing bowl.

If you don't have the mixer you can use a big for or spoon as well.


Add 6 table spoons of Greek yogurt.


Add 3 table spoons of whipping cream.


Add one table spoon of honey.


Wash the lime scrap a bit of its shell.


Squeeze one half of the lime into the mixing bowl.


You might check on the pastry in the oven, and if it got that delicious golden brown color, take it out.


Start mixing.

Start slow then increase the speed.

Between the mixing process, add lime scrappings ...


... and vanilla sugar.

I suggest you to use a bourbon vanilla sugar.

Continue whipping until you get a nice silky smooth, not too soft not too firm, tasty filling.


Take the sweet pastry crust of the baking tray and use a spoon to put the filling into it.


Spread it equally all over the pastry crust.


All you need to do now is to put the strawberries slices on top ...


... and scrap some more lemon shell over the top.


And if everything went according to plan, you should end up with a super tasty strawberry tart with amazingly refreshing mascarpone, whipped cream and Greek yogurt filling. Enjoy!

If you want your crust hard, than you can serve it right away, but I suggest you to put into the fridge for an hour or two so the pastry soaks up the cream a bit. Some might even prefer it the next day.

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NikMan, 9th May 2013, 2:31 AM
Oh my god, it looks so delicious! Thank you for sharing.
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