Sweet strawberries rest atop a delicately sweet yogurt and mascarpone cheese filling and a sweet, buttery crust.
1 3/4 cup + 2 tablespoons all-purpose flour
1 cup unsalted butter, cold and cut into pieces
1/2 cup granulated sugar
1/3 teaspoon salt
1 cup + 3 Tablespoons plain yogurt
1 3/4 cups mascarpone cheese
1/4 cup confectioner's sugar
1 teaspoon vanilla extract
32-35 fresh strawberries, stems removed
1/4 cup strawberry jelly, warm
To make the crust, place the flour, butter, sugar and salt into a food processor and pulse until moist crumbs form. Pour into an 11-inch round tart pan with a removable bottom.
Press the dough evenly into the pan, using a spoon to help if necessary. Place the crust in the freezer for 15 minutes. Prick the crust with a fork and bake at 350 degrees for 30 to 35 minutes, until golden brown. Let cool completely in the pan.
In the meantime, make the filling. Place the yogurt, mascarpone cheese, icing sugar and vanilla extract in a bowl and beat with an electric mixer until soft peaks form.
Spoon the filling into the tart, then top with the strawberries. Brush the strawberries with the warm strawberry jelly and return the tart to the fridge to set for 1 hour. Enjoy!