Strawberry White Chocolate Tart with Mascarpone
This recipe makes 8 servings
|Per serving, about:||-|
|total fat||20 g|
- Portion size: 8
Juicy berries, a crispy shell and a creamy filling make a great combination of textures in this irresistible dessert. You can also use 8 oz (250 g) softened cream cheese instead of the mascarpone, if desired.
- 3 3sheets phyllo pastry
- 3 tbsp 3tbspbutter, melted
- 3 oz 3ozwhite chocolate, melted
- 3 cups 3cupsStrawberries
- 1 cup 1cupmascarpone cheese
- 1/4 cup 1/4cuplight cream
- 4 tsp 4tspgranulated sugar
- 1/2 tsp 1/2tspvanilla
Cut each sheet of phyllo pastry in half lengthwise to make two 17- x 6-inch (43 x 15 cm) sheets. Lay one half on work surface, keeping remaining phyllo covered with damp towel. Brush sheet with butter; top with another sheet so edges are not perfectly aligned and all 8 corners are visible. Repeat with remaining phyllo.
Gently fit into 14- x 4-inch (35 x 10 cm) flan pan with removable bottom. Turn edges under and ruffle, allowing some to hang over edge. Line with foil; fill with pie weights or dried beans. Bake in 375°F (190°C) oven for 10 minutes; remove weights and prick bottom of shell all over. Bake for about 5 minutes longer or until golden. Let cool completely on rack. Remove from pan and place on serving plate.
Spread about two-thirds of the white chocolate over crust. (Tart can be prepared to this point and set aside for up to 2 hours.) Slice 1 cup (250 mL) of the strawberries; arrange over chocolate. Beat together mascarpone, cream, sugar and vanilla; spread over strawberries. Halve remaining strawberries, arrange, cut sides down, over filling. Drizzle with remaining chocolate.
Source : © CanadianLiving.com