There is nothing as simple as chocolate and strawberries to make an impressive and delicious dessert. Usually this involves dipping the strawberries in melted chocolate, which is easy and always a crowd pleaser. For Mother’s Day this year, I wanted to make something that was delicious, yet easy, but would still impress the heck out of my ma-in-law. I’ve had some failures before involving last-minute Mother’s/Father’s day treats, so I was determined to find something utterly simple that I knew would work in a short period of time. I skimmed through my saved recipes and found something that caught my eye on The Kitchn a few weeks ago. A tart, with strawberries and marscapone cream, dotted with bits of dark chocolate chunks. Hello! I was sold.
The original recipe was from an on-line newspaper article from The Oregonian, discussing the simplicity of strawberries and the many different ways to use them. It combined a few different recipes, and The Kitchn basically tied them together and added a layer of rich chocolate ganache. The ingredients were easy to find and inexpensive. The recipe as a whole didn’t take long to make at all. I think I made it that Sunday morning, and brought the strawberries along with me to add once we arrived at dinner.
For the crust:
1/2 cup old-fashioned oatmeal, uncooked
1 cup all-purpose flour
1/2 cup firmly packed dark brown sugar
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into pieces (1 stick)
For the cream filling:
1/2 cup whipping cream
2 teaspoons vanilla
1/4 cup granulated sugar
1 cup mascarpone cheese (cream cheese is fine, too)
1/3 cup finely chopped dark chocolate
1 pint strawberries, sliced
1 tablespoon balsamic vinegar
2 tablespoons sugar
For the ganache:
1/2 cup heavy whipping cream
1/2 cup dark chocolate
Preheat oven to 350 degrees. Spread the oatmeal on a rimmed baking sheet and toast in the oven until lightly golden and fragrant, about 5 minutes.
In a food processor, add the oatmeal, flour, sugar and salt. Pulse until combined and the oatmeal is chopped. Add the butter and continue to pulse until the mixture looks crumbly.
Pat the dough into a 9- or 10-inch fluted tart pan with a removable bottom. Use the back of a measuring cup to help spread it evenly. Bake for 25 to 30 minutes, until golden brown.
For the ganache, melt 1/2 cup whipping cream and 1/2 dark chocolate in a pan over medium heat. Stir constantly until melted. Pour ganache over baked oatmeal crust and chill in the fridge until firm and cool.
To make the marscapone cream, place the cream and vanilla in a mixing bowl and beat at high speed until cream begins to thicken. Sprinkle in the sugar, and continue beating until stiff peaks form. Fold in the mascarpone cheese. Stir in the chocolate. Refrigerate until ready to serve.
In a large bowl, mix the sliced strawberries, balsamic, and sugar until macerated. Refrigerate until ready to serve. Immediately before serving, spread the marscapone cream in a thick and creamy layer over the ganache. Top with strawberries and serve cool. Eat. And eat and eat and eat. And enjoy!
What a hit! And honestly, so simple. I ate much more than I should have, and everyone else went back for seconds, too. The rest of the tart was destroyed by Stu’s dad and brother. By the end of the night, we all had very full and happy bellies. I guarantee that you will, too!