120 grams butter, at room temperature80 grams powdered sugar
1/2 tsp vanilla
180 grams cake flour
40 grams almond meal (ground almonds done in food processor to fine consistency)
In a bowl, whisk flour and almond meal until combine. Set aside.
Place butter and powdered sugar in a medium bowl. Mix with an electric mixer until combined.
Add the egg and vanilla into the butter mixture, beat the batter until smooth.
Add the flour mixture. Using a rubber spatula, mix the batter until just combined.
Shape the dough into a disk with 1/2-inch thickness, then wrap it with a piece of cling wrap. Keep in the fridge for at least one hour.
Preheat the oven to 350 F
Roll the dough out on a floured surface. Fit dough into tart pan(s). For me, this dough made enough for two 9 inch tarts (I only made one tart so froze the remaining dough)
Bake tart shell at 350F for about 20-25 minutes or until golden brown.
250 grams marscapone cheese2 tablespoons granulated sugar
2 teaspoons honey
1/2 tsp vanilla extract
Zest from 2 small lemons
Incorporate ingrediants well but do not overmix as marscapone will turn to butter form easily!
Melt a few tablespoons of dark or bittersweet chocolate. Brush this with a pastry brush in the bottom of the prebaked and cooled tart shell. Allow chocolate to set before proceding. This keeps the tart shell from getting soggy by creating a moisture barrier. Next, spread the mascapone filling into the tart shell using an offset spatula to make it even and smooth. Cut strawberries into even slices and arrange in a spiral over the marscapone filling. You can either cheat and top with store bought whipped cream (oh no!) or easily whip up some heavy cream with a bit of powdered sugar to sweeten and pipe this over the strawberries in any design you choose. Slice and enjoy!