For most people strawberries and chocolate play a big part in their Valentine’s Day celebration. Today I have something just a little different. A tart that is filled with a creamy mascarpone cheese mixture and topped with sweet strawberries.

Hold off on the chocolate and surprise your sweetheart with this luscious tart.

Ingredients

Sweet Pie Crust

• 1½ cups of all purpose flour
• ½ teaspoon of salt
• 1½ tablespoons of white sugar
• ¼ cup of vegetable shortening
• ¼ cup unsalted butter
• 4 to 5 tablespoons ice water

Tart Filling

• 8oz container of Mascarpone Cheese
• 1½ cups of heavy cream
• 4 tablespoons honey
• zest of 1 lemon
• pinch of salt
• (2) 16oz containers of strawberries
• Apricot Preserves

Instructions

Prepare the crust

1. In a large bowl combine the flour, salt, and sugar.
2. Cut in the shortening and butter with a pastry blender or two forks. It should resemble coarse meal once it’s all mixed in.
3. Gradually add enough ice water while mixing with a wooden spoon. Form the dough into a ball.
4. Wrap the dough in a piece of floured plastic wrap.
5. Place in the refrigerator for 45 minutes.
6. Preheat the oven to 375 degrees.
7. Roll out the dough and press into an 11 inch tart pan and with a fork gently prick the dough 10 to 12 times.
8. Line the dough with parchment paper and fill with pie weights or dried beans.
9. Bake for 15 minutes. Remove from the oven and gently lift out the parchment paper and pie weights. Place back in the oven for an additional 12 minutes.
10. Let the tart shell cool completely before filling with the mixture.

Prepare the filling

1. In a large bowl place the mascarpone cheese, heavy cream, honey, lemon zest, and a pinch of salt. Whip on high speed until stiff peaks form.
2. Rinse and dry the strawberries. Make sure to remove the green leafy bits. Slice the strawberries in half or thin slices, whichever you prefer.
3. Once the tart shell has cooled remove it from the pan and fill with the mascarpone mixture.
4. Layer the strawberries in whatever fashion you like.
5. In a small pan, heat a few spoonfuls of apricot preserves. Once warm, brush over top of the strawberries.
6. Place the tart in the refrigerator until ready to serve.
7. Enjoy!