Chamomile-Mascarpone Tart With Fresh Strawberries

chamomile mascarpone tart with fresh strawberries
BRIAN WOODCOCK

Chamomile tea adds an unexpectedly fruity layer to this sweet seasonal treat. 

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Yields: 8 servings
Total Time: 1 hour 30 mins
Ingredients
3/4 c.

heavy cream

1/4 c.

1 tablespoon loose chamomile tea, divided

3/4 c.

(1 1/2 sticks) unsalted butter, at room temperature

1/3 c.

confectioners' sugar

1 tsp.

vanilla bean paste

Pinch of kosher salt

2 c.

all-purpose flour, spooned and leveled

2 tbsp.

granulated sugar 

3/4 c.

mascarpone

1 lb.

strawberries, sliced

Fresh chamomile flowers, for serving

Directions
  1. Bring cream to a simmer in a small saucepan. Add 1/4 cup tea and let steep for 5 minutes. Strain through a wire-mesh strainer lined with cheesecloth; discard tea. Refrigerate until cold. 
  2. Preheat oven to 400°F. Beat butter, confectioners’ sugar, vanilla, and salt with an electric mixer on medium speed until light and fluffy, 1 to 3 minutes. Reduce mixer speed to low and beat in flour just until combined. Shape dough into a ball, then transfer to a work surface and roll between two pieces of parchment paper to 1/8 inch thick. Fit on bottom and up the sides of a 9-inch removable- bottom tart pan. (Cut away any overhanging dough by gently running a rolling pin over the rim of the pan.) Place on a baking sheet, poke bottoms and sides with a fork and refrigerate until firm, 15 to 20 minutes. Bake until golden brown, 14 to 16 minutes. Let cool completely. 
  3. Meanwhile, grind granulated sugar and remaining tablespoon tea in a spice grinder until finely chopped, 15 to 30 seconds. Whisk together mascarpone, chamomile cream, and chamomile sugar with an electric mixer on medium-high speed until stiff peaks form, 1 to 2 minutes. Spread into crust. Top with strawberries and flowers.
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