STRAWBERRY MASCARPONE CREAM TART
- Crust:
- 200 g Tennis biscuits, crushed
- 2 tablespoon (26 g) sugar
- 7 tablespoon (98 g) butter, melted
- Strawberry filling:
- 1 tin sweetened condensed milk
- 120 ml fresh squeezed lemon juice
- 2 tablespoon lemon zest
- 250 ml heavy whipping cream
- 1 cup (115 g) powdered sugar
- 250 g Mascarpone cheese
- pink icing color or food coloring, if desired
- 2 teaspoon strawberry essence
- Strawberry whipped cream – topping:
- ¾ cup heavy whipping cream
- ½ cup (58 g) powdered sugar
- 2 teaspoon strawberry essence
- Additional:
- I added strawberry compote on top with canned strawberries.
Grease an 23 cm pan and preheat oven to 160°C.
Combine Tennis Biscuits, sugar and melted butter in a medium bowl and mix until combined.
Press the crumb mixture evenly into the bottom and up the sides of the pan, then bake for 8-10 minutes. Set aside to cool.
In a medium bowl combine the sweetened condensed milk, lemon juice and lemon zest then set aside.
In another large bowl, add the heavy whipping cream and powdered sugar. Whip on high speed until very stiff peaks form.
Add the Mascarpone cheese to the whipped cream and whip on medium speed just until combined, then continue gently folding together until well combined.
Add about 1/3 of the lemon mixture to the whipped cream and gently fold to combine.
Add the remaining lemon mixture and gently fold to combine.
Add strawberry essence to mixture and a little pink icing color or food coloring (if desired).
Add the filling mixture to the cooled pie crust and refrigerate until firm, 4-5 hours.
To make the strawberry whipped cream (topping), add all three ingredients to a mixer bowl and whip until stiff peaks form.
Top the pie with some canned strawberry and Strawberry Compote and pipe swirls of whipped cream around the edge.
Refrigerate until ready to serve.
Recipe and photo: Ilzette Feyt
