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Strawberry Tart With Mascarpone Filling



Shortbread Crust: – 10 oz. shortbread (purchased or homemade) – 2 tablespoons Real California butter, melted Mascarpone Filling: – 1 cup Real California Mascarpone cheese, cold – 1 cup Real California heavy cream – 1/3 cup confectioner’s sugar – 2 tablespoons Amaretto liquor – 1 cup strawberries or other fresh berries, sliced Find real california milk products near you
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For The Crust: In a food processor, process shortbread until crumbly or resembles fine sand. Combine the crumbs and melted butter. Spread the mixture on the bottom and sides of six 3 inch tart pans or one 9 inch pan with removable bottom. Press down evenly. Refrigerate for at least one hour until firm.

For The Filling: With an electric mixer combine the Mascarpone cheese, cream, confectioner’s sugar, and Amaretto liquor. Beat on medium speed until firm peaks form for about 2 minutes. Using an icing spatula, spread the mixture over the crust.

To Assemble The Fruit Tart: Carefully arrange the sliced strawberries or assorted berries on top of the mixture.

Cover and refrigerate until cold for up to one day.

Unmold the tart. Serve cold, as-is, or brush the top with a fruit glaze before serving.

Makes 6-8 servings

Recipe Courtesy of Chef Aileen Anastacio

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