Since the berry fudge didn’t turn out to be the masterpiece I had envisioned, I turned to tarts for Sugar High Friday, that very sweet creation of The Domestic Goddess, Jennifer. Food Blogga selected the luscious ripeness of berries for the sweetness of this round.
I love berries. In fact, our entire family loves berries. All kinds. Locally we easily have access to strawberries, blueberries, blackberries, and raspberries, so that’s what I used, in addition to half of a kiwi just for color. To jazz it up from my routine tarts, for my crust I used almond meal, leftover from the Opera Cake. I used mascarpone cheese, white chocolate, and strawberries for a creamy filling. I can’t wait to dig into it!
1 c. almond meal
1/2 c. flour
1/3 c. brown sugar, packed
10 Tbsp. butter
Preheat oven to 400 F. Grease and flour a 10-inch tart pan; set aside.
Stir the almond meal, flour, and sugar together to remove the lumps. Cut the butter into the dry ingredients until it is evenly distributed and crumbly. Press into the prepared pan.
Bake at 400 F. 12 minutes or until golden brown. Cool.
3/4 c. strawberries, cleaned and chopped
2 Tbsp. sugar
6 oz. white chocolate
4 Tbsp. heavy cream
8 oz mascarpone cheese
Place the strawberries in a bowl and sprinkle with sugar; set aside.
In a heavy pan over low heat, melt chocolate and cream until smooth. Cool.
In a medium bowl, beat together mascarpone cheese, strawberry mixture, and white chocolate mixture. Chill if necessary to thicken.
Spread into cool crust. Top with berries as desired.