Roasted Strawberry Mascarpone Tart in a Jar

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Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.

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Wash and cut strawberries and toss with sugar, lemon, and extracts.

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Place strawberries on a baking sheet and roast for 30 minutes or until fragrant and slightly caramelized

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Transfer warm strawberries to a medium saucepan on the stovetop and bring to a simmer. Allow to simmer for 10-15 minutes or until slightly thickened.

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Using a food processor, blender, puree the strawberries and transfer to the refrigerator to cool.

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Tart:

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Combine mascarpone and heavy whipping cream to a mixing bowl fitted with a whisk attachment and whisk on medium speed until medium-firm peaks form. Careful to not overmix or it will look curdled.

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Using a spatula, gently fold in the lemon juice, zest, sweetened condensed milk and strawberry puree until well combined.

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Using a food processor or zip lock bag, crush the shortbread cookies into a crumble

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Assemble Tart:

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Using a mason jar or dessert cup- add a layer of crushed shortbread cookies (2 tablespoons)

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Using a spoon or a piping bag, add a layer of tart filling. Keep alternating between the tart and crushed shortbread cookie layer. Top with freshly cut strawberries and or whipped cream

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*Tips:

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The tart filling will firm up after 2-12 hours in the refrigerator but can be enjoyed right away.

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Recipe by our friend Candice at eatmorecakebycandice.com

Roasted Strawberry Mascarpone Tart in a Jar

Roasted Strawberry Mascarpone Tart in a Jar

Ingredients

Instructions

Roasted Strawberry Mascarpone Tart in a Jar

Roasted Strawberry Mascarpone Tart in a Jar

Ingredients

Instructions

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