I love Anthropologie. It kind of reminds me of Marie Antoinette’s foray into French country farming. Rich and bohemian at the same time. So, of course, I was enticed by the deliciously inviting dessert by Nigel Slater in the Anthro spring catalogue. I can’t wait to make this for a spring picnic!
Strawberry Mascarpone Tart
Serves 6 To 8
1 large egg
a generous tablespoon superfine sugar
1 1/4 cups mascarpone cheese
2 drops vanilla extract
1/2 pound strawberries
For the crumb base:
6 tablespoons butter 9 oz almond, orange or sweet oat cookies
Melt the butter in a small saucepan.
Crush the cookies to a coarse powder.
Mix the crumbs with the butter.
Spoon the crumbs into a rectangular tart pan with a removable bottom.
Smooth into the corners and up the pan sides.
Press firmly, but not so hard that they become compacted: the cookie base is better when short and crumbly. Refriger- ate until the base has set.
Separate the egg, putting the yolk in a bowl with the sugar and beating for a few seconds until thoroughly mixed.
Beat in the mascarpone until you have a custard-colored cream.
Stir in a little vanilla extract; a couple of drops should be enough.
With a clean whisk, beat the egg white until it stands stiff, and then fold it into the creamed mascarpone.
Spoon the mascarpone into the cookie crust, spreading it right out to the edges.
Hull the strawberries, slice them thinly, and arrange them on top of the mascarpone.
Keep cool, removing the tart from the refrigerator a good 20 minutes before serving.