this recipe at Epicurious) would be the perfect dessert.
This was my first venture into crust-making, and it was a good thing I started the crusts a day early because my first attempt was a complete and utter failure! I made some adjustments, and the second time worked like a charm.
We paired the tart with a vintage character port - fantabulous!
Recipe makes four tartlets or one full-size tart.
4 mini tart pans or one large tart pan with removeable bottom
1 1/4 c flour
3 T sugar
1/4 t salt
7 T butter
1 egg yolk
1/2 t vanilla
1/2 t lemon juice
3 T ice-cold water
Slice the butter into small pieces. Put flour, sugar, salt and butter into the bowl of a food processor. Process until well blended, with butter being no larger than pea sized. Mix together the yolk, vanilla, lemon and water, then slowly add to the flour mixture, processing just enough to form a dough.
Gently knead for a minute or two. Press to fill greased tart pans, then place in the freezer for an hour or until completely frozen.
Preheat to 375. Bake for 10 minutes. Add greased pie weights and bake for another 20-30 minutes, or until nicely browned. Cool for at least 20 minutes.
8 oz mascarpone cheese
1/4 c powdered sugar (or a little less)
1 t vanilla
3 T ruby port
1 T milk (or more)
Using a hand-held mixer, whip the first three ingredients until smooth. Add the port until a light purple color is achieved. Add milk as needed to smooth and thin out the filling.
Strawberries and glaze
1 pint strawberries
2 T sugar
3/4 c ruby port
Thinly slice the strawberries and toss with the sugar. Let sit for 30 minutes. Drain, reserving the liquid. Mix the strawberry juice with the port in a small saucepan and simmer until reduced by half.'
Spread the mascarpone filling in the tart shells. Layer the sliced strawberries on top, pressing gently. Spoon glaze over top and refrigerate 20 minutes before serving.