By swapping the traditional cream cheese filling with vanilla bean-scented Mascarpone Cream and replacing the congealed topping with fresh strawberries, we’ve given this classic pastry a modern salty-sweet makeover.
Mascarpone Pretzel Strawberry Tart
Makes 1 (9-inch) tart
- 1½ cups (160 grams) crushed pretzels
- ⅓ cup (73 grams) firmly packed light brown sugar
- ½ cup (113 grams) unsalted butter, melted
- Mascarpone Cream (recipe follows)
- 4 cups (680 grams) fresh strawberries, hulled and halved
- Preheat oven to 350°F (180°C). Spray a 9x1-inch removeable-bottom round tart pan with baking spray with flour.
- In a medium bowl, stir together crushed pretzels, brown sugar, and melted butter. Transfer mixture to prepared pan, pressing into bottom and up sides.
- Bake until set, 10 to 15 minutes.
- Let cool completely on a wire rack. Spoon Mascarpone Cream into prepared crust, and spread to edges. Top with strawberries before serving.
Makes about 1¾ cups
- 1 cup (240 grams) half-and-half
- 1 vanilla bean, split lengthwise, seeds scraped and reserved
- 1 large egg (50 grams)
- 1 large egg yolk (18.6 grams)
- ¼ cup (55 grams) firmly packed light brown sugar
- 3 tablespoons (24 grams) cornstarch
- ¾ cup (169 grams) mascarpone cheese, room temperature
- In a medium saucepan, bring half-and-half and vanilla bean and reserved seeds to a boil over medium heat.
- In a medium bowl, whisk together egg, egg yolk, brown sugar, and cornstarch. Gradually add milk mixture to egg mixture, whisking constantly. Return mixture to pan, and cook over medium heat, whisking constantly, until thickened.
- Place mascarpone in a large bowl. Strain pastry cream through a fine-mesh sieve over mascarpone, using a spoon to push cream through. Let stand for 30 seconds; stir to combine. Cover surface of cream directly with plastic wrap, and refrigerate for 1 hour.