Side Pannel
Oatmeal Cookie Crust Strawberry Tart
Oatmeal Cookie Crust Strawberry Tart
- Recipe Submitted by maryjosh on 03/02/2020
Ingredients List
- FOR THE OATMEAL COOKIE CRUST
- 2 1/4 cups old-fashioned oats, divided
- 1 tablespoon cornstarch (optional)
- 1/2 teaspoon baking powder
- 1/2 cup unsalted butter, softened (plus 6 tablespoons, melted for the crust)
- 1/3 cup granulated sugar
- 1/3 cup packed light-brown sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1/2 cup chopped walnuts
- 1/2 teaspoon kosher or sea salt
- FOR THE MASCARPONE FILLING
- 1 8-ounce container mascarpone cheese
- 3/4 cup heavy whipping cream
- 2 tablespoons granulated sugar
- 1 teaspoon fresh squeezed lemon juice
- 1 teaspoon pure vanilla extract
- FOR THE STRAWBERRY TOPPING
- 2 pints strawberries, hulled and sliced thin
Directions
For the Oatmeal Cookie Crust
Heat oven to 350 degrees.
Line cookie sheets with Silpat or parchment paper.
Blend 1-1/4 cups oats in a food processor until fine flour texture.
Add cornstarch and baking powder; pulse briefly.
In a large bowl of a stand mixer add the butter and sugar and blend until light and fluffy. Add egg and vanilla and beat until smooth.
Add flour mixture and stir until just combined.
Using a tablespoon - measure out the dough and drop on the cookie sheet 2 inches apart.
Sprinkle with salt.
Bake for about 15 minutes or until the edges are golden brown.
Cool on wire racks until ready for use.
For the Mascarpone Filling
Whip the mascarpone cheese, cream, sugar, lemon juice, and vanilla extract in a stand mixer until soft peaks form.
To assemble the tart
You will need a 12 x 4 tart pan (long and thin).
For the crumb base, melt 6 tablespoons of butter in a small saucepan.
Crush the cookies to a coarse powder.
Mix the oatmeal crumbs with the oatmeal.
Add the crumbs into the tart pan and smooth them out to the edges and up the sides of the tart shell. Press firmly but loosely.
Spoon the mascarpone filling into the cookie crust. Spreading it smoothly out to the edges.
Arrange thinly sliced strawberries on top of the mascarpone.
Refrigerate for 15 to 20 minutes before serving.
Heat oven to 350 degrees.
Line cookie sheets with Silpat or parchment paper.
Blend 1-1/4 cups oats in a food processor until fine flour texture.
Add cornstarch and baking powder; pulse briefly.
In a large bowl of a stand mixer add the butter and sugar and blend until light and fluffy. Add egg and vanilla and beat until smooth.
Add flour mixture and stir until just combined.
Using a tablespoon - measure out the dough and drop on the cookie sheet 2 inches apart.
Sprinkle with salt.
Bake for about 15 minutes or until the edges are golden brown.
Cool on wire racks until ready for use.
For the Mascarpone Filling
Whip the mascarpone cheese, cream, sugar, lemon juice, and vanilla extract in a stand mixer until soft peaks form.
To assemble the tart
You will need a 12 x 4 tart pan (long and thin).
For the crumb base, melt 6 tablespoons of butter in a small saucepan.
Crush the cookies to a coarse powder.
Mix the oatmeal crumbs with the oatmeal.
Add the crumbs into the tart pan and smooth them out to the edges and up the sides of the tart shell. Press firmly but loosely.
Spoon the mascarpone filling into the cookie crust. Spreading it smoothly out to the edges.
Arrange thinly sliced strawberries on top of the mascarpone.
Refrigerate for 15 to 20 minutes before serving.
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