This is simply scrumptious & with the addition of fruit I feel slightly less guilty about gobbling up an extra slice (or two). I came up with the idea for this tart after a recent trip to my local restaurant supply store where I picked up a tart pan – among other things (which if you have one nearby & you’re a foodie, or just like kitchen gadgets, you HAVE to go). After making my tiramisu I thought that the filling would be perfect for this. I added a capful of pure vanilla extract to the recipe and it really added another level of flavor to the mixture. Don’t skimp on the vanilla, please be sure to use a PURE vanilla extract. I always use Madagascar vanilla & would highly recommend that brand. I love strawberries & kiwi’s but am sure that other fruits would be equally delicious. You might try using raspberries, or even blueberries to mix things up!
A few tips: I did find that when making the circular design with your fruit slices, it’s much easier to go outside in! Make sure your tart is set up before adding the sliced fruit. And very important, wait until the last minute to slice your fruit. They don’t need to have any juices flowing from them or it will not make for a very pretty presentation! You don’t want a soupy tart!
6 egg yolks – room temperature
1/4 cup sugar
2 containers of mascarpone cream cheese – room temperature
1/2 cup of Amaretto di Saronno
1 capful of pure vanilla extract
1 container of Strawberries – sliced
2-3 Kiwi – sliced
1 pie crust
Bake your pie crust in a tart pan according to package directions & let cool completely .
In your stand mixer, add egg yolks and sugar & mix on fairly high speed for FIVE MINUTES until mixture is creamy.
Add in your mascarpone & mix.
Add in your Amaretto & vanilla & mix together. Once your pie crust has cooled, add in your cream mixture and spread evenly. Place into refrigerator to let set up for about an hour. Once your filling has set, decorate the top of your tart with your sliced strawberries & kiwi in a circular design. Refrigerate until time to serve.