Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- Wash and cut strawberries and toss with sugar, lemon, and extracts.
- Place strawberries on a baking sheet and roast for 30 minutes or until fragrant and slightly caramelized
- Transfer warm strawberries to a medium saucepan on the stovetop and bring to a simmer. Allow to simmer for 10-15 minutes or until slightly thickened.
- Using a food processor, blender, puree the strawberries and transfer to the refrigerator to cool.
- Tart:
- Combine mascarpone and heavy whipping cream to a mixing bowl fitted with a whisk attachment and whisk on medium speed until medium-firm peaks form. Careful to not overmix or it will look curdled.
- Using a spatula, gently fold in the lemon juice, zest, sweetened condensed milk and strawberry puree until well combined.
- Using a food processor or zip lock bag, crush the shortbread cookies into a crumble
- Assemble Tart:
- Using a mason jar or dessert cup- add a layer of crushed shortbread cookies (2 tablespoons)
- Using a spoon or a piping bag, add a layer of tart filling. Keep alternating between the tart and crushed shortbread cookie layer. Top with freshly cut strawberries and or whipped cream
- *Tips:
- The tart filling will firm up after 2-12 hours in the refrigerator but can be enjoyed right away.
- Recipe by our friend Candice at eatmorecakebycandice.com
