Berry Tart With Lemon Curd Mascarpone

Today, you almost had me at quinoa. Or rather a twist on quinoa salad of a favorite ethnic variety. A recipe I’ve been craving, with bright flavors, creating lighter lunchtime fare. But then…this happened: Berry Tart With Lemon Curd Mascarpone.

Don’t be ashamed, be real. It’s okay you too like these berries more than quinoa. Even when you’re secretly giving me fist pumps and high fives. Even when your conscience is chanting, “Quinoa! Quinoa! Quinwwwwwaaaa!!!!!!”

Ingredients
For the tart crust

• 1 ½ cups all purpose flour
• ½ cup almond flour
• 1 teaspoon kosher salt
• 2 teaspoons powdered sugar
• ½ cup unsalted butter 1 stick, very cold and diced into ¼ inch pieces
• 1 egg yolk
• 1-2 tablespoons cold water

For the mascarpone filling

• ¾ cup whipping cream
• 1 8 ounce container mascarpone cheese at room temperature
• 1 heaping tablespoon powdered sugar
• 1 cup lemon curd store bought, or I used this recipe
• 1 pint strawberries hulled and sliced
• 1 pint raspberries
• ¼ cup strawberry preserves
• Mint leaves for garnish

Instructions
For the tart crust

1. Mix the all purpose flour, almond flour, kosher salt and powdered sugar in a large bowl. Add the unsalted butter pieces and work into the flour, creating thin sheets of butter in the flour. Mix the egg yolk with 1 tablespoon water in a small bowl and add to the flour and butter mix. Continue to work with your fingers until the mixture sticks together when pinched. Add another tablespoon of water if needed.
2. Press the dough into a buttered tart pan with a removable bottom (I used a long tart pan but you can use a 10-inch round pan) or 4-6 individual tart pans with removable bottoms. Prick the bottom with a fork and then refrigerate for about an hour.
3. For full instructions : www.foodiecrush.com

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