Monday, August 03, 2009

Strawberry Yogurt Mascarpone Tart

StrawberryMascarponeTart01aframed 

Summer break has disappeared rather quickly! It's hard to believe that Soeren will be back at school next week after 8 weeks - as a 2nd grader! Things were to be a bit different this year, I know. He would not only have had a new class but also a new school, new friends and a whole different country to get acquainted with.

It was not to be and in a way I am happy. He has taken pleasure in enjoying his friends intensely over the summer and is also looking forward to celebrating his 7th birthday later this month amongst familiar faces. The prospect of celebrating in a new unfamiliar place was not very appealing to him and although he did not let me feel it, he was a bit shaken at the idea.

Soeren is a strong but very sensitive boy and picks up on the slightest bit if uneasiness or distress. His sensibility tells him to be strong and not to show his vulnerability, but being his mum, my sensors do pick up the signals and I am inclined to do my best to make him feel comfortable.

Over the two weeks we spent in Denmark we had a lot of time to discuss several issues with him. It was important for him to know what has been happening and basically that even though our path has changed that we are all going to go along the new one together. We did not have the opportunity to do this properly while it was happening. He did not understand - one minute he was sorting out and packing up his toys the next minute he had to unpack everything again. He knew things were not going the way they were planned to and he picked up the signals that we were very much in turmoil and stress. He made jokes to hide confusion and became clingy to console his insecurities.

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When you are neck deep and shoveling like mad, you lack the time to explain in great detail. I myself often had a tough time keeping my composure. Every time questioned about our change of plans, all I wanted to do was scream and cry out "leave me alone!"

Denmark was the balsam we needed. Yes we did run away! It did not resolve any of the actual issues on hand but it did help us get away - to think and to talk! We were able to take time to to clear up Soeren's confusions and take away his insecurities. And although our problems have not gone away yet, we have returned a little bit stronger. Even though Soeren is still clingy, I am able to console him with a new freshness and stamina.

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To spoil us I am making use of all summer has to offer. Before they totally disappear, berries, berries and more berries. My refrigerator is full with several types already and after a weekend at my in-laws I returned with more ripe home-grown blueberries, gooseberries and red currents!

For today's recipe I am using strawberries for a dessert I made shortly before we left on vacation. It's a divine tart that will soothe away any ails and worries for sure!Meeta Recipe Card

Strawberry Yogurt Mascarpone Tart

[Print Recipe here]

Ingredients


For the pastry crust

150g all-purpose flour
1/2 teaspoon lemon zest, preferably organic lemon
60g fine sugar
1 vanilla bean, insides scraped
80g butter, softened
30g almonds, peeled and finely ground
1 egg
1 tablespoon cold water

For the filling

200g Greek yogurt
250g mascarpone
40g icing sugar
3 tablespoons lemon juice
3 gelatin leaves

For the topping

750g strawberries
3 tablespoons strawberry jam
Handful of pistachios, chopped (optional)

Method

  1. To make the pastry crust place all the ingredients in a bowl and using your hands knead into a nice smooth dough. Cover in plastic wrap and put the dough into the refrigerator for approx. 2 hours.

  2. Pre-heat oven to 180 degrees C.

  3. On a clean surface sprinkle some flour and roll out the pastry to fit a round tart form (26 cm diameter). Press the pastry up the sides and with a fork pierce several holes into it. Cover with some baking paper, fill with pie weights or dried beans and blind bake in the oven for approx. 10 minutes. Remove the baking paper and pie weights/beans carefully and bake the pie crust for another 5 minutes. Take out and allow to cool slightly in the form.

  4. Soak the gelatin for approx. 5 minutes.

  5. In a clean bowl mix together yogurt, mascarpone, icing sugar and lemon juice.

  6. Take 2 tablespoons of the yogurt-mascarpone mixture and gently warm in a saucepan. Squeeze out the water from the gelatin and dissolve in the mixture. Add another 2 tablespoons of the yogurt mixture to the saucepan and stir. Finally pour the entire mixture into the bowl with the rest of the yogurt-mascarpone mixture. Stir to incorporate well.

  7. Pour the filling into the pie crust and place in the fridge to set – approx- 2 hours.

  8. In the meantime, wash and hull the strawberries. Cut into halves. When the tart is ready remove from fridge and set the strawberries close together over the yogurt-mascarpone filling.

  9. Heat the strawberry jam gently in a saucepan to make it easier to spread. Then drizzle over the strawberries and allow to set.

The Food Guide_1

 

Food Guide tips:

- How to select and store strawberries

- Versatile almonds

 

 

Sticky Note 1 notes

Blind Bake:

Pie crusts and shortcrust pastry need to be partially pre-cooked to prevent them from getting soggy when the moist fillings are added. This process is called blind baking. It basically seals the surface and keeps the pastry case crisp and flakey.

The basic way to blind bake is simply covering your pastry dough, after it has been rolled out and lined the tart, with a sheet of baking/parchment paper and then filling with dried beans or rice. One can buy special pie weights at the stores but in my opinion dried beans do the trick very well. I have a bag full of kidney beans that I re-use a few times for blind baking.

 


Verdict

StrawberryMascarponeTart05framed

It is a lavish tart and brought us much pleasure. I mean, a delicious crispy crust with a hint of lemon, a creamy filling and plenty of juicy strawberries would catch anybodys fancy I presume. For us it simply meant comfort - lavish comfort.

You might like these delicious tarts from WFLH:

Peach Goats Cheese Tart 01 framed ChocCaramelTart18 TobleroneTart2
Minty Peach & Cardamom Goat Cheese Tart Chocolate Caramel Tart Toblerone Tart



All photographs and written content on What's For Lunch, Honey? © 2006-2009 Meeta Khurana unless otherwise indicated. | All rights reserved | Please Ask First

43 comments :

  1. Fantastic! This tart is so tempting and looks incredibly luscious!

    Cheers,

    Rosa

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  2. OH WHAT A FANTASTIC TART! THOSE STRAWBERRIES WITH MASCARPONE ARE DREAMY :)

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  3. Strawberries with yoghurt/mascarpone sounds great. Nice idea to add some pistachios for crunchyness. :)

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  4. OMG, totally drooling over here. Traditional strawberry tart (with a layer of custard and sometimes just the thinnest wisp of almond cream beneath it) is my favorite thing ever, I love it even more than chocolate, so this just looks divine.
    Would have been perfect for my birthday this weekend! Wish I could have a piece. xo

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  5. OMG, totally drooling over here. Traditional strawberry tart (with a layer of custard and sometimes just the thinnest wisp of almond cream beneath it) is my favorite thing ever, I love it even more than chocolate, so this just looks divine.
    Would have been perfect for my birthday this weekend! Wish I could have a piece. xo

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  6. The tart looks very delicious!Mascarpone cheese is one of my favs but have only used to make Tiramisu and Trifle!

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  7. Looks delicious!!! I love strawberries and tart.. so.. this gets my 2 thumbs up! :)

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  8. So pretty! I love strawberries with mascarpone. 'Lavish' is such a fitting description!

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  9. Very comforting indeed Meeta! I love the use of lemon zest in the crust...mmmm!

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  10. So beautiful! That color & the sound of mascarpone.. Ah!! I did not know the term "blind bake" & like the idea of the zest in the crust.

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  11. Eating this tart would be pure comfort, but, perhaps, making it was comfort for you, too. Something about time in the kitchen can smooth out some stress. As usual, it is just lovely and beautifully photographed. Glad Denmark was also comforting. Will put this tart on my 'must bake' lsit!

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  12. Always a treat to see your posts. I am sure this is a tough time, but you know, things will get better with time..Just leave it to time, its really as simple as that. I had an experience 2 years ago wherein I thought I had got a job and so I announced it to the world. But few days later things changed and due to some technicalities, I couldn't take it up. It was quite embarrassing & frustrating for me. Things were bad for few months and then 4 months later I got a GREAT opportunity and thats when I realized that there is always a reason as to why things happen.
    Right now, its natural to feel low and dull, but remember..this is just a phase.. It will pass very soon :-)) Cheer up !
    Sailly
    p.s. Sorry for sounding like a grandma;-))

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  13. I wish you all the very best, Meeta. It’s amazing how kids can adapt to the new environment.

    Love your strawberry tart!

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  14. I love the use of Greek yogurt with the mascarpone in this tart. Though both are rich, the yogurt would cut the heaviness of the cheese a bit. How lucky you are that you love to bake -- it seems to be the perfect antidote to the stresses of the summer. Hang in there; I know you will all come through this.

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  15. A tart of my dreams! Brilliant beyond belief & stunning to perfection Meeta.
    Sorry to hear about poor little Soeren.He's so young. Reminds me of my lad...hugs to the fella. He got a good Mama, & will be OK as time passes! ♥ to you my friend!

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  16. Meeta,
    That's such a beautiful tart!! Look at the colours! Brilliant! :)

    xx

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  17. brilliant colours. and i have always loved the nutology post :)

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  18. this tart is beautiful beyond words....i want a slice of it right now...and i just had my breakfast!! i loved the post meeta...i cant even imagine how it must have been for soeren and for you as parents...good luck with everything meeta....

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  19. meeta, when my son grows up, i hope i cud explain things to my son as nicely as you do to soren, he is only two now and so very impatient, i wonder if it will settle down eventually......but i sure hope that i have the patience to explain things to him like you have and my mom has done for us so many many times....

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  20. I'll keep that in mind-- sometimes running away does work! ;) Your boy sounds so sensitive and sweet. I hope he doesn't change.
    I'm sure this tart had its fair share in soothing the troubled spirit! :)

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  21. That looks gorgeous, Meeta.
    No mascarpone here (I'm going to make some soon!) and strawberries I froze are still waiting for something special to be in. :)

    Next strawberry season, shall try this.
    Looks like Denmark worked in more ways than one. My daughter is also very sensitive, but luckily manages to understand that we try to do the best we can and knows we're in everything together. That helps.

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  22. Wow, that looks scrumptious! Loved the pistachio topping on the bright red strawberries. Wonderful clicks!

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  23. Good to hear you're feeling revived after a holiday. The tart looks refreshing too - it's gorgeously summery.

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  24. You're a good mom!! Not that I didn't already think that, but I love reading about your time with your son.

    Stunning tart!!

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  25. Tempting Tart.Love all the pics.A break is a goodtime to bond with your family.It was best you discussed with your son,he should know what is happening and why such and such a decision is made.

    PS:Love the way you used the pistas.

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  26. I have just recently started following your blog. Weimar hooked me, the food and photos keep me coming back.
    How you find time to do this baffles the mind! Keep up this most wonderful work!
    Cheers!

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  27. Glad to hear Soeren is doing better, and so are you :) This is one super looking tart Meeta!

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  28. thank you so much for all your cherished comments! i really appreciate your support and sentiments. we're all doing better and things are looking brighter.

    Sailly - you do not sound like a grandmum LOL. it was never embarrassing for us in any way only frustrating we were just very surprised that a renowned company can mismanage so badly. in the end tom quit because he was sick of the back and forth. they are still after him and call at least once a week! even on our vacation.

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  29. Beautiful ... a feast for the eye and the stomach.

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  30. Meeta,

    The tart looks so tempting, I just feel like having a big bite right now :)

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  31. Hello
    Nice food you post in your blog. My son turns 8 in October, goes to 3rd grade, but school here in Portugal only starts in mid September. Lots of holidays. When i was a child (in the 80s)school wouls start in October. Wow!!!
    dora

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  32. very naise tart! i hope everything will b ok soooon:)

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  33. Hope everything turns out ok =) The tart is really beautiful! I have to make a berry tart one day.

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  34. This tart looks absolutely delightful. I love any dessert with strawberry.

    zainab :)

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  35. still enjoying summer, by the look of it. lovely strawberry tart. looks so tempting!

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  36. Anything with mascarpone gets my blood pumping. This looks awesome.

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  37. Wow, I'm not even a fan of berry tarts, but THIS one looks oh-so-divine.

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  38. Your Tart look so delicious. I don't have gelatin leaves, how much should I convert to powder? Please advise. Thanks

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Thank you for visiting What's For Lunch, Honey? and taking time to browse through my recipes, listen to my ramblings and enjoy my photographs. I appreciate all your comments, feedback and input. I will answer your questions to my best knowledge and respond to your comments as soon as possible.

In the meantime I hope you enjoy your stay here and that I was able to make this an experience for your senses.

Hugs
Meeta