Strawberry Tartlets with Ginger Marsala Mascarpone Cream

Strawberry Tartlets with Ginger Marsala Mascarpone Cream

Strawberry Pastry Tart Stock Food Photo

© Nicole Branan | Image ID: 33-892

Full Size Image Dimensions: 3367 pixels by 4631 pixels

 

Image Description: A baked pastry cream tartlet topped with fresh, sliced strawberries arranged in a spiral pattern and photographed from overhead on a dark, rustic farmhouse table decorated with spring greenery.

Image Keywords: tart, mini, sweet, dessert, fruit, strawberry, plate, fork, napkin, food, tree buds, farm table, leaves, floral, idyllic, distressed wood surface, vertical, organic, moody, stock food photo, stock food image, stock photography, food photography

 

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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

(by Nicole Branan)

This recipe will make 4 tartlets.

Ingredients:

For the crust:

  • one sweet pie crust (I recommend 177 Milk Street's fantastic pie dough. The full recipe will make enough dough for four 4-inch tartlets: pie crust).

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:

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.

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