strawberry rose tart

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behold! this is the most beautiful fruit tart i have ever made – and probably the most mouth watering and delicious, as well. i love desserts that are showstoppers because personally, i show my love for people through desserts. i think it’s comforting to know someone took time out of their day to create something for you and others. tart03 tart04 tart05

the most time consuming part of this easy dessert was transforming red, lush strawberries into roses. i checked out youtube and found this video was the best one to help me. the first couple of strawberries were a little bit disastrous but i quickly got into a groove and had these roses down. for me, it took about a hour to cut them all and i set them aside until i was ready to decorate.

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i mean, just look at these babies! how could you not be impressed? i didn’t even want to eat it but i’m so glad i did because it was delicious! this recipe is so simple… no really. i was even surprised. check it out…

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ingredients:

  • 1 1/2 cups graham cracker cookie crumbs
  • 6 tablespoons unsalted butter, melted
  • 12 ounces mascarpone cheese, at room temperature
  • 1/4 cup powdered sugar
  • 2 pints of strawberries, cut into roses if you’re feeling fancy

extras if you wish, but only if you have these things on hand:

  • 1/2 lemon, juiced
  • 1 teaspoon vanilla extract
  • fresh mint for garnish

directions:

to make the crust, stir together the cookie crumbs and melted butter until combined and all the crumbs are moistened. press the crust into a 4 x 14 inch tart pan, pressing it up along the sides until packed. this will also work in an 8-inch round tart pan.

stir together the mascarpone and sugar until creamy and combined. if you have lemon juice or vanilla extract on hand, add a splash. spread the mascarpone on the graham crust evenly. refrigerate for at least 1 hour.

while the tart is in the fridge, cut the strawberries. right before serving, place the strawberries on the mascarpone tart. if desired, you can drizzle the strawberries with honey or add a few fresh mint leaves for garnish. you can serve immediately, or keep in the fridge until ready to serve.

enjoy!

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