- Stand Mixer (Mixer Bowl & Paddle Attachments): Essential for mixing dough, whipping cream, and other components efficiently.
- Pie Dish with Hole: Required for baking a tart; ensures even heat distribution during the baking process.
- Silicone Baking Mat (15x10 Inch): Non-stick surface ideal for rolling out dough, preventing sticking and making cleanup easier.
- Pastry Blender: Useful for incorporating butter into flour without overworking the mixture when making the crust.
- Strawberry Huller Tool: Ideal for removing stems from fresh strawberries, saving time in preparation.
- Mascarpone Cheese Bowl (Heat-resistant): To warm up mascarpone cheese slightly for easier spreading on the tart base if needed.
- Port Wine Glass or Small Pitcher: For serving and drizzling the port glaze over the finished tart.
- Digital Kitchen Scale (Optional but recommended): Ensures precise measurements of ingredients, which can be crucial for baking success.
- Chef's Knife & Cutting Board: Necessary tools for preparing and cutting strawberries and other ingredients before assembly.
- Pastry Brush (Silicone or Natural): Useful for evenly applying the port glaze on top of the tart after baking.
- Pie Dough Rolling Pin: While not strictly necessary if using a mixer, this tool can provide additional control over dough thickness and texture when hand-rolling it out.
1 1/4 cups all-purpose flour
3 tablespoons granulated sugar
Rounded 1/4 teaspoon salt
7 tablespoons unsalted butter, cut into 1/2-inch pieces
1 large egg yolk
1/2 teaspoon pure vanilla extract
1/2 teaspoon fresh lemon juice
3 tablespoons cold water
1 1/2 pounds strawberries (about 1 1/2 quarts), trimmed and halved lengthwise
1/3 cup granulated sugar
3/4 cup ruby Port
1 pound mascarpone (about 2 cups)
1/4 cup confectioners sugar
1 teaspoon fresh lemon juice
1/2 teaspoon grated lemon zest
3/4 teaspoon pure vanilla extract
Equipment: a 10-inch fluted tart pan with removable bottom; pie weights or dried beans
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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