Strawberry Pastry Tart

Strawberry Pastry Tart

Strawberry Pastry Tart Stock Food Photo

To license this stock photo please contact me at nicole@thespicetrain.com.

Image ID: 33-892

Image Description: An overhead view of a strawberry pastry cream tart on a dark, rustic wood table decorated with spring greenery.   

Additional Keywords: tartlet, sweet, dessert, fruit, plate, fork, napkin, food, tree buds, leaves, floral, stock food photo, stock food image, stock photography, food photography, vertical

 

Recipe Notes: This recipe was inspired by two of my favorite desserts: tiramisu and zabaglione. I made a creamy base for it by whisking an egg yolk with sugar and marsala over a pot of simmering water, and then finished it with mascarpone and finely chopped crystallized ginger. 

 

Strawberry Tartlets with Ginger Marsala Mascarpone Cream Recipe

This recipe will make 4 tartlets.

Ingredients:

For the crust:

  • 1.25 cups all-purpose flour
  • 3 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 3 tablespoons shortening
  • 3 tablespoons cold, unsalted butter
  • 3 tablespoons ice water (more if needed)

For the filling:

  • 1 egg yolk
  • 2 tablespoons granulated sugar
  • 1.5 tablespoons marsala
  • 8 ounces mascarpone cheese, softened
  • 3 tablespoons finely chopped crystallized ginger
  • 8 - 10 strawberries

 

Directions:

For the crust:

  • Whisk flour, sugar and salt together in a bowl.
  • Cut in the shortening and the butter with a pastry cutter until you have the consistency of a meal.
  • Sprinkle the water over the fat/flour/sugar mix and bring the dough together with your hands. (If the dough doesn't come together, add a little more water, 1 teaspoon at a time).
  • Form the dough into a disc, wrap tightly in plastic wrap and chill in the fridge for 1 hour.
  • Heat the oven to 350 degrees F.
  • Roll out the dough and fit into 4-inch tart pans with removable bottoms. Put the the tart shells back in the fridge for 10 minutes.
  • Carefully line the tart shells with aluminum foil and fill with pie weights or dried beans.
  • Bake the shells for 15 minutes, then carefully remove the foil and the weights.
  • Bake for another 15 minutes, until golden brown.
  • Let cool completely.

For the filling:

  • Whisk egg yolk with sugar and marsala in a bowl over a pot of barely simmering water until foamy, about 3 minutes. (You don't want to cook the egg, you just want to warm it up).
  • Take off the heat and whisk the mascarpone and the crystallized ginger into the egg mix.
  • Spread the mascarpone mix into the bottom of the cooled tart shells.
  • Chill the tarts for 10 minutes.
  • Slice the strawberries and arrange them in a spiral pattern on top of the filling.
Chocolate Hazelnut Panna Cotta

Chocolate Hazelnut Panna Cotta

Chocolate Donut with Sprinkles

Chocolate Donut with Sprinkles