I have forever been hiding in the shadows of the "tart". This dessert has always been a bit intimidating to me because of the pan. A PAN has kept me from making tarts for the past 20+ years. How silly is that? It wasn't until I became a food blogger and started following other pages and blogs that I realized that it was not that hard. My biggest fear was the crust sticking to the edges of the pan and I would be faced with a failure.
I really did drool a couple of times on my keyboard when other bloggers would post these beautiful tarts...so perfect, so yummy, so delicious and did I mention perfect. I gained a desire, I gained confidence but mostly I found a good deal on a great pan and thought "what the heck"..it's only $4.00. If I blow it, I blow it and that's that. I will remain forever in awe of those that can make tarts.
I started from scratch with my recipe. I started combing and mixing ingredients that I thought would make a great crust and taste good at the same time. I have always had great success with almond meal. This is my base for the crust. I had bought mascarpone to use with something else, but I needed the filling for the tart...this would have to work. I also had a plastic container of strawberries that HAD to be used or they would go bad. You could use any fruit you desire for this tart.
FEAR is such a silly thing, especially when you are cooking. I find myself, getting older, taking life by the horns and trying new things all the time. I don't want to live by fear or be afraid of failure. I learned so much by making this tart. I learned that if I fail, so what...I would probably just try again. I learned that I need a support group to build my confidence, even if that group is unaware of how much they inspire and motivate me. I learned that I love TARTS. I will probably post several more before the year is over...LOL
Don't let fear keep you from making and creating in the kitchen. Find the blogs, books, friends and mentors that will make you a success. Those that will help you to believe in yourself and those that inspire you. They will guide you along your path to learning a new recipe or skill. Take a cooking class. Host a party. Cook like there is no tomorrow...LOL
Recipe: Strawberry Mascarpone Tart
Heat oven to 350. This is for crust only, filling does not need to be cooked.
2 cups of almond meal
1/2 cup of white rice flour OR white flour
6 T. butter, softened
1-3 T. sugar ( I like my crust not too sweet, but others like their's very sweet. You decide on how sweet.)
1/4 cup milk ( I used almond milk)
Mix together all ingredients and push into the bottom and up the sides of a 10 inch tart pan. I baked the tart for 15 minutes. The edges should be slightly brown. Remove from oven and cool for 30 minutes.
|I was so happy when the crust pulled away from the pan, and it lifted right out! Success finally..LOL|
1 8 oz container of mascarpone
1 8oz cube of cream cheese
1 tsp. vanilla
1/2 cup powdered sugar
1 T. milk ( I used almond milk)
Mix all of the ingredients with a hand mixer or mixing stand until smooth. Pour filling into the almond pie crust. DO NOT COOK! There are no eggs so this is not necessary. Put the tart in the fridge and let set and firm up.
While the filling is setting, cut your fruit. I used strawberries and chose to slice them and add them to the top in a spinning motif. You can use blueberries, whole strawberries, peaches or raspberries.
I would let the tart sit for at least 2 hours before serving. This gives everything time to become firm and to completely cool down. ENJOY!
|My first tart! YAHOO, and it did not last long with the family. They loved me that day.|
Written by Sherron Watson