This is The Mess I Make’s take on Sprouted Kitchen‘s Summer Peach Tart. I’ve been wanting to make this tart since I laid my eyes on it and the day has finally arrived. I decided to make this for my sister-in-law’s birthday since she’s not a huge fan of cake. Since peaches aren’t in season, I decided to go with strawberries. I wish persimmons were still around because they would have made a great replacement. Oh well, I’ll have to make this tart again in the fall.
These strawberries were a bit on the tart side but they were juicy nonetheless. I added a bit more confectioner’s sugar in the marscarpone cheese to balance out the tartness. You could also toss sliced strawberries in sugar and refrigerate for a few hours. I didn’t think of doing that until I started writing this post..oh well, next time
Crust
Ingredients
10 pitted dates
1 cup almond meal
1 cup toasted pecans
2 tsp coconut oil
1 tsp cinnamon
pinch of salt
12″ springform pan
Steps
- Put everything in a food processor and pulse until you get a sticky mixture. Pinch the mixture with your fingers to test for stickiness. You may need to add 1 tsp of water to hold the mixture together.
- Transfer the mixture to the springform pan and press down using your fingers to flatten the mixture.
Cream layer
Ingredients
8 oz Mascarpone cheese
1 tsp vanilla extract
3 tbsp confectioners sugar (add more if you want it to be sweeter)
Steps
- Put everything in a mixing bowl and mix using a hand mixer or put everything in a Kitchen Aid stand mixer and use the whisk to mix everything together. Mix for about a minute until everything is incorporated. If you want a mini workout for your arms, you can use a wooden spatula or a whisk and mix away.
- Transfer the mixture in the springform pan with the crust and spread evenly.
Topping
Ingredients
6-7 strawberries
Steps
- Slice the strawberries using a mandolin or a knife.
- Spread the slices in concentric circles over the cream layer.
- Cover and place the pan in the refrigerator for 1-2 hours. Remove the ring from the springform pan and serve.
Prep time 30 minutes | Assembling time 15-20 minutes | Refrigeration time 2 hours
Face-Timed with the parents in the mid-west while we cut the cake.
The birthday girl requested breakfast for dinner so we enjoyed Mimosas, Crustless Quiche and Potatoes O’brien. I used the Mini Frittatas recipe and made the quiche in a pie pan (bake for 20-25 minutes) instead of a muffin tin.
The leftover Strawberry Tart makes a great mid-afternoon snack.
