Disclosure: This is a compensated post in collaboration with Kelly’s Jelly Oregon. As usual all opinions are my own. Thank you for supporting the brands that support NJB!
I am so excited to be working with a local Portland, Oregon brand! I am partnering with Kelly from Kelly’s Jelly, made right here in our area to develop recipes using her unique jams using PNW berries. Kelly is a spicy genius that has mastered the use of the habanero chile in sweet jams. She also makes seasonal jams that are perfectly sweet, which I love because they are not overly sweet.
When I first met Kelly, it was years ago at the Feast Portland Festival, and her jam appetizer was one of my favorite bites I had from the local food makes all weekend long. Clearly there are traditional ways to use her products like with cream cheese and crackers, dips and such. But when we spoke I was inspired to create unique and approachable ways to introduce this jam to people. Kelly’s jam pairs perfectly with sweet and savory foods.
I began recipe developing a dessert for Easter brunch, and this tart came about. It is perfectly, subtly sweet and spicy. The hint of spice hits you at first, and because of Kelly’s mastery of the habanero, it fades away in the most pleasant way. Paired with mascarpone, fresh macerated strawberries, and chocolate, it was hard not to make two of these and eat them all. The bowl of the Strawbenero jam with mascarpone required the most amount of self control, and I totally had a couple of spoonfuls. It was addicting.
Kelly has a great website where you can have custom food gifts sent family, friends, and great business gifts. Plus have jam delivered right to your door step. She is awesome, and I am happy to be working together to bring you more awesomeness! This Strawberry Mascarpone Tart is a great reason to stop on by her site to grab a jar!
Note: I made mascarpone from scratch using this recipe. You can make it from scratch or buy it at the store. Either way, it is good.
Makes 1- 9 inch tart, serves about 8-10 slices- using a tart pan with removable bottom
Ingredients:
for the chocolate tart crust:
1 1/2 cup all purpose flour
1/3 cup unsweetened cocoa powder
1/4 cup granulated sugar, I use organic cane sugar
1/2 cup unsalted butter, cold, cubed
2 large egg yolks
1-2 tablespoons heavy cream, cold
1/4 teaspoon fine sea salt
for the filling:
2 cups mascarpone
1/2 cup Kelly’s Jelly Strawbenero Jam, or use her strawberry preserves
2 tablespoons granulated sugar, I use organic cane sugar
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1 pint strawberries, hulled, sliced 1/4-1/2 inch thick
Method:
1. In a food processor, or stand mixer fitted with paddle attachment, add all ingredients for the crust. Mix together on medium speed until uniform, about 2 minutes. Remove and make a ball, place in plastic wrap. Place in fridge to rest for a minimum of 3 hours, and up to 3 days. Place in freezer for later use.
note: I double the batch and keep one ball in the freezer for later use.
2. While dough is resting, work on filling. Place mascarpone in stand mixer fitted with whisk attachment. Whisk on medium low for 2-3 minutes, or until stiff peaks. Fold in jam using a spatula. If too runny, whisk on medium low for 2 minutes, until stiffens. Place in fridge.
3. Work on berry topping. Place sugar, lemon juice, and salt in a medium bowl, mix to combine. Add berries, mix to combine. Place in fridge to macerate for 30 minutes minimum, up to a few hours.
tart dough bake:
Place oven rack in center of oven, and preheat to 400 degrees.
Spray tart pan with non-stick spray.
1. Remove dough from fridge, place between two pieces of parchment paper. Use rolling pin and roll out to 1/4-1/2 inch thick, about 10 inches wide. Remove top parchment paper, and turn dough over onto the tart pan. Using your finger, gently press dough onto sides, and bottom. Use a fork to poke/dock the bottom of the tart dough.
2. Place in oven and bake for 20 minutes. Remove and allow to cool before filling with mascarpone. You can place in the fridge to cool quicker.
filling:
1. Fill tart crust with mascarpone filling using a spatula to spread evenly. Top with macerated berries. Place and keep in fridge until right before serving. Serve cold with a spoonful of berries.
Miss @ Miss in the Kitchen
This is totally my kind of dessert!
Miss @ Miss in the Kitchen recently posted..Comment on Gourmet Burgers with Red Wine Braised Mushrooms by Kristi
fabiola
Thank you!
Barbara @ Barbara Bakes
Sounds like an amazing jelly. I’ll have to come home with a jar when I visit Portland. Will I see you at the Indulge Conference?
Barbara @ Barbara Bakes recently posted..Cinnamon Roll Liege Waffles – Belgian Sugar Waffles
fabiola
It is a great company, and they are all over town! I hope to be able to make it. I was going to go until a family visit came up, we are still working on changing the dates, but nothing concrete yet. I’d be gone most of Saturday, but maybe would be able to visit Friday night or go on a Sunday excursion. I hope to see you!
Angie | Big Bear's Wife
I love that you folded the jam into the mascarpone! By the way, it’s beautiful!
Angie | Big Bear’s Wife recently posted..Spring Dessert Pudding Cups
fabiola
Thank you so much!
Dorothy at Shockingly Delicious
I dunno which component of this recipe attracts me more…all of them ROCK, as does the final product!
Dorothy at Shockingly Delicious recently posted..Savory Mexican Elephant Ears (Orejas de Elefante) #GoAutentico
fabiola
Thank you so much, Dorothy! It was a light bulb recipe development moment that worked well :).
Lori @ Foxes Love Lemons
My husband is a fanatic about jams and jellies. I’ll have to look this brand up! I doubt there will be any left for this tart (because he’ll eat it all before I can get to it), but this is such a lovely recipe 🙂
Lori @ Foxes Love Lemons recently posted..Asparagus & Parmesan Pasta with a Fried Egg
fabiola
Lol!!! That is awesome, I think he’d like this brand. It’s local berries, and never too sweet, which is a plus for my jam taste :).
Liz
What a spectacular tart! Perfect spring dessert!
fabiola
Thanks, Liz!
Sabrina Modelle
This is like my DREAM dessert. I will definitely be making this. Happy spring, my friend! 🙂
Sabrina Modelle recently posted..Ginger and Carrot Japanese Salad Dressing
fabiola
Awe, thank you sweets! I hope you make it and love it :). I took it to So Cal last week when I went to visit my fam, it was hilarious at tsa…
cristina
I luv that you made your own mascarpone, Fabiola. It’s not as easily to find in the stores sometimes and its always nice to have a homemade alternative. Beautiful tart you’ve developed here with the strawbenero jam and choco crust!! I need to find that jam! 🙂 Have a lovely holiday weekend…
cristina recently posted..The Pistachio Principle: Fool Yourself Full – Healthy Snacking Tips
fabiola
Thank you, Cristina! I hope you had a nice holiday. Itis hard to find good mascarpone at the store sometimes, and easy enough to make at home if we remember to make with enough time ahead…
kelley {mountain mama cooks}
This is gorgeous. I’ll have to check out the jams- I’m a preserve fanatic- and always on the lookout for a new to me jam. That crust looks divine!
kelley {mountain mama cooks} recently posted..Chocolate Covered Strawberry Overnight Oats
fabiola
Thank you, Kelley! I am too, I love making and buying small batch jams. Kelly’s Jelly is incredible, and the owner is awesome.
Amanda Paa
gorgeous tart! and isn’t it great to support local companies? this jam sounds fantastic, a perfect match to the homemade mascarpone. xo
Amanda Paa recently posted..Chimichurri Sweet Potato Stuffed Mushrooms {AIP, Paleo}
fabiola
Thank you, Amanda! I love working with locals, it really is great.
The Food Hunter
Can’t wait to try this!!
The Food Hunter recently posted..Baked Pasta with Sausage & Whipped Ricotta
fabiola
Thank you!
Olivia @ Olivia's Cuisine
This looks divine! Can I have a slice, please?
Olivia @ Olivia’s Cuisine recently posted..The Disney Gourmet Series – Alice’s Earl Grey Tea Cakes
fabiola
Come over!