Strawberry Tart with Mascarpone and Oatmeal Cookie Crust

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STRAWBERRY-TART-WITH-MASCARPONE

I really love desserts like this rustic Strawberry Tart with Mascarpone and Oatmeal Cookie Crust.  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!!

STRAWBERRY-TART-with mascarpone

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!

STRAWBERRY-TART-with-mascarpone

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.

LUSCIOUS LEMON TART

FRESH BERRY TART WITH VANILLA PASTRY CREAM

RASPBERRY TART WITH ALMOND CRUST

STRAWBERRY-TART-with-mascarpone

And for kicks….I thought I’d reshare some really beautiful tarts from a few of my favorite sites:

FRESH BLUEBERRY TARTS by PINCH OF YUM

SIMPLEST APPLE TART by SMITTEN KITCHEN

BLOOD ORANGE BARS WITH BROWN BUTTER CRUST by WHITE ON RICE COUPLE

NO BAKE PEACH TART by A CULINARY JOURNEY WITH CHEF DENNIS

MINI NUTELLA TARTS by  BAKERS ROYALE

GLUTEN FREE PEAR AND HAZELNUT TART by CANNELLE ET VANILLE

CREAMY PEANUT BUTTER CHOCOLATE CHIP TART by PICKY PALATE

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

Ingredients:

For the Oatmeal Cookie Crust
  • 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
For the Mascarpone Filling
  • 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
For the Strawberry Topping
  • 2 pints strawberries, hulled and sliced thin

Directions:

For the Oatmeal Cookie Crust
  1. Heat oven to 350 degrees.
  2. Line cookie sheets with Silpat or parchment paper.
  3. Blend 1-1/4 cups oats in a food processor until fine flour texture.
  4. Add cornstarch and baking powder; pulse briefly.
  5. 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.
  6. Add flour mixture and stir until just combined.
  7. Using a tablespoon - measure out the dough and drop on the cookie sheet 2 inches apart.
  8. Sprinkle with salt.
  9. Bake for about 15 minutes or until the edges are golden brown.
  10. Cool on wire racks until ready for use.
For the Mascarpone Filling
  1. Whip the mascarpone cheese, cream, sugar, lemon juice, and vanilla extract in a stand mixer until soft peaks form.
To assemble the tart
  1. You will need a 12 x 4 tart pan (long and thin).
  2. For the crumb base, melt 6 tablespoons of butter in a small saucepan.
  3. Crush the cookies to a coarse powder.
  4. Mix the oatmeal crumbs with the oatmeal.
  5. 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.
  6. Spoon the mascarpone filling into the cookie crust.    Spreading it smoothly out to the edges.
  7. Arrange thinly sliced strawberries on top of the mascarpone.
  8. Refrigerate for 15 to 20 minutes before serving.

 

2 Responses to “Strawberry Tart with Mascarpone and Oatmeal Cookie Crust”

  1. Lea Ann (Cooking On The Ranch) — August 30, 2014 @ 9:51 pm (#)

    Everything about this sounds wonderful. Mascarpone filling + oatmeal cookie crust = pinned. Thanks for sharing.

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