Oatmeal Cookie Crust Strawberry TartYum
I really love desserts like this rustic Oatmeal Cookie Crust Strawberry Tart with Mascarpone. This is a simple, no-fuss dessert that will make you look like you know a thing or two in the kitchen. This tart has just the right amount of sweetness (light), the mascarpone filling has just a hint of lemon and it is as light and fluffy as a cloud…and oh my gawd is this little ensemble good!!
This Strawberry Tart recipe is adapted from my Nigel Slater’s “The Kitchen Diaries” cookbook. I think it’s totally brilliant that he used oatmeal cookies for a crust. You know…you could actually eat this tart for breakfast. Seriously! And why not!? I think it would be fun to serve this pretty Strawberry Tart for brunch. Don’t you?
And besides ….what a great way to eat your heart-healthy oats!
Tarts have always been one of my favorite desserts to make. I tend to lean more towards rustic desserts – forgiving desserts. These are a few of my favorite tarts that I’ve shared with you before. They’re each fabulous in their own unique way. It would be impossible to choose a favorite.
And for kicks….I thought I’d reshare some really beautiful tarts from a few of my favorite sites:
And there’s absolutely no way I’d be able to choose a favorite here. They all look incredible!
Hope you enjoy this Strawberry Tart with Mascarpone Filling and Oatmeal Cookie Crust!
~ xo Deb
Strawberry Tart with Mascarpone and Oatmeal Cookie Crust
Yield: 6 - 8 servings
Total Time: 1 hour
- 2 1/4 cups old-fashioned oats, divided
- 1 tablespoon cornstarch (optional)
- 1/2 teaspoon baking powder
- 1/2 cup unsalted butter, softened (plus 6 tablespoons, melted for the crust)
- 1/3 cup granulated sugar
- 1/3 cup packed light-brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 cup chopped walnuts
- 1/2 teaspoon kosher or sea salt
- 1 8-ounce container mascarpone cheese
- 3/4 cup heavy whipping cream
- 2 tablespoons granulated sugar
- 1 teaspoon fresh squeezed lemon juice
- 1 teaspoon pure vanilla extract
- 2 pints strawberries, hulled and sliced thin
- Heat oven to 350 degrees.
- Line cookie sheets with Silpat or parchment paper.
- Blend 1-1/4 cups oats in a food processor until fine flour texture.
- Add cornstarch and baking powder; pulse briefly.
- In a large bowl of a stand mixer add the butter and sugar and blend until light and fluffy. Add egg and vanilla and beat until smooth.
- Add flour mixture and stir until just combined.
- Using a tablespoon - measure out the dough and drop on the cookie sheet 2 inches apart.
- Sprinkle with salt.
- Bake for about 15 minutes or until the edges are golden brown.
- Cool on wire racks until ready for use.
- Whip the mascarpone cheese, cream, sugar, lemon juice, and vanilla extract in a stand mixer until soft peaks form.
- You will need a 12 x 4 tart pan (long and thin).
- For the crumb base, melt 6 tablespoons of butter in a small saucepan.
- Crush the cookies to a coarse powder.
- Mix the oatmeal crumbs with the oatmeal.
- Add the crumbs into the tart pan and smooth them out to the edges and up the sides of the tart shell. Press firmly but loosely.
- Spoon the mascarpone filling into the cookie crust. Spreading it smoothly out to the edges.
- Arrange thinly sliced strawberries on top of the mascarpone.
- Refrigerate for 15 to 20 minutes before serving.