Strawberry Tart with Cookie Crust
Serving Size: 4
1/1/2 cups cookie crumbs (such as Effie’s Oat Cakes, graham crackers, lemon cookies, oreo cookies)
5 Tablespoons unsalted butter, melted
12 ounces mascarpone cheese, at room temp
1/4 cup powdered sugar
1 quart Strawberries
1/2 lemon, juiced
1 teaspoon Vanilla Extract
honey for drizzling
fresh mint for garnish
Adapted From: howsweeteats
Use your favorite cookie to create this tasty tart!
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.