STRAWBERRY LIME MASCARPONE TARTLET

Methods and Directions

• In a bowl, combine flour and sugar. Add butter and, with your fingers, rub into flour mixture until well blended. With a fork, stir in egg yolks until dough holds together.
• Alternately you can whirl flour, sugar, and butter in a food processor until mixture resembles fine crumbs; add yolks and whirl until dough holds together.
• With your hands, press dough firmly into a smooth ball, kneading a bit to help bind the dough. (At this point, you may wrap the dough airtight and refrigerate up to 1 week; bring it to room temperature before using.)
• Press pastry into a tart pan, pushing dough firmly into bottom and sides to make an even layer; the edge should be flush with the rim of the pan.
• Bake in a 150°C oven uncovered, until lightly browned, for 30 to 40 minutes. Set aside to cool.

• Mix together and place in the tart shell.
• Slice strawberries and scatter on top of the tart.
• Serve as desired