No Bake Strawberry Mascarpone Tart

🧂 Ingredients

• ¾ cup (90g) graham cracker crumbs
• ¾ cup (90g) almond meal or almond flour
• 5 tablespoons (75g) unsalted butter

  melted
• 3 tablespoons (50g) almond butter

  melted
• 12 ounces (340g) mascarpone cheese

  room temperature
• ¼ cup (30g) powdered sugar
• 2 teaspoons vanilla bean paste (or pure vanilla extract)
• 1 teaspoon pure almond extract
• 16 ounces (2 pints) fresh strawberries

  stemmed and thinly sliced
• 1 tablespoon (20g) pure honey
• 3 tablespoons sliced almonds

  toasted
• fresh mint leaves

  for garnishing (optional)

Instructions

• 1 Prepare the crust: In a bowl, stir together the graham cracker crumbs, almond
  meal (or flour), butter, and almond butter until combined and all the crumb are
  moistened. Press the crust into an 8-inch round tart pan (*the original recipe
  in the book was prepared in a 14-inch x 4-inch tart pan; both sizes work well
  for this recipe). If desired, use the bottom of a small measuring cup to
  tamp the crust down evenly. Set aside.
• 2 Prepare the filling: In a bowl, stir together the room temperature mascarpone
  cheese, powdered sugar, vanilla bean paste (or extract), and almond extract
  until creamy and well combined. Spread evenly over the prepared crust.
  Refrigerate for at least 1 hour – this will ensure it slices cleanly during
  serving.
• 3 The day of serving, slice the strawberries. Trim off the stems and slice
  vertically into thin slices. Remove the tart from the fridge and distribute the
  strawberry slices onto the mascarpone filling – feel free to arrange or decorate
  as desired.
  
  To achieve a similar look as the photos above: starting from the outside of the
  tart and working your way in, layer the strawberry slices next to each other,
  in a circular pattern with the pointed ends facing out. Repeat, layering the
  strawberry slices slightly with each circle and so forth.
• 4 Drizzle the tart with honey. Garnish with sliced almonds and mint, if using.
  Serve immediately or keep in the fridge, covered loosely with plastic wrap if
  needed, until serving.

Nutrition Info