So my Chicago trip pretty much has me thinking food non-stop lately. When I stumbled on this recipe from Epicurious, I had to try it!
It was pretty much awesome. Here’s a look at the steps to make it:
And press it into the tart pan. I didn’t have pie weights, and I’m not sure it really made a difference. I suppose mine didn’t come out quite as pretty, but oh well.
Reduce it on the stove top til it looks like this
(hint: save the extra and pour over vanilla ice cream later).
For some reason, I don’t have photos of making the mascarpone mixture (getting too hungry at this point). I also added a tad more powdered sugar and lemon juice than what the recipe calls for. Taste it while you make it. See what you like.
Then, once the tart has cooled, spread the mascarpone on it, top with the strawberries, drizzle on port reduction.