Tarts on tarts on tarts on tarts! 🤩🤤 As part of a collaboration event with two eastern Pennsylvania based companies, @charcuterie.bydesign and @pocono_cookies, this past weekend, I made four different tarts that were featured on the charcuterie table. I also got the opportunity to photograph the finished table! You can see the completed spread in my post from earlier this week 😋 It is truly a feast for the eyes! Tarts from top to bottom: Butternut Squash, Thyme and Gorgonzola with Flaky Crust Four Tomato Tart with Prosciutto, Balsamic Glaze and Flaky Crust Caramelized Blood Orange with Lemon Snap Crust Roasted Peach & Prosciutto with Sweet Ricotta, Mango-Peach Glaze and Sweet Crust . . . Captured w/ @canonusa EOS 80D Edited w/ @lightroom . . . #LaBeardedLady #charcuteriebydesign #poconocookies #charcuterie #charcuterietable #charcuterieboard #collaboration #collab #tart #tarts #dessert #dessertidea #dessertideas #dessertporn #canonusa #foodphotography #foodphotographer #foodstylist #foodstyling #foodphotographyandstyling #foodporn #foodie #lehighvalley @lehighvalleypa #lehighvalleypa #LVMadePossible @lvstylemag #livelvstyle @lehighvalleyfoodmagazine #lehighvalleyfoodmagazine @lvwithlove #lvwithlove @lehighvalleyeats #lehighvalleyeats #bakersofinstagram (at Easton, Pennsylvania) https://www.instagram.com/p/CeyS2a8OGdG/?igshid=NGJjMDIxMWI=

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Whipped Strawberry Mascarpone Mousse

Recipe by (@andriaorganichomecooking)

If you are looking for a light and refreshing summer dessert, look no more! This whipped strawberry mousse is made with real whipped cream, fresh strawberry compote and whipped mascarpone cheese. You can eat this as a mousse or even freeze for a ice cream treat!

I hope you enjoy this recipe as much as I do, it's quickly become a family favourite! And yes, you can substitue the strawberries of any fruit of your liking.

INGREDIENTS:

2 cups of fresh strawberries

4 tbs of sugar

2 cups of whipping cream (35%) (Cold)

2 tbs of icing sugar

1 1/2 cups of mascarpone cheese (room temperature)

2 of vanilla extract

4-6 small mint leaves (optional)

INSTRUCTIONS:

Wash and slice up the strawberries (keep 4-6 of the best looking strawberries aside for garnishing)

In a medium sauce pan, turn the heat on to medium heat and add in the freshly cut strawberries. Add in 2 tbs of sugar and continously mix until the strawberries start to soften up and the sauce is carmalized. 2-3 mins. Add in 1 tsp of vanilla extract and mix well for another 30 seconds. Remove from heat and place in a heat safe dish and store in the fridge while you make the whipped cream.

PRO TIP: If you want your whipped cream to be firm with stiff peaks, refrigerate your mixing bowl and you whisk attachment for about an hour before making it, and keep the cream in the firdge until you are ready to mix. Otherwise a warm bowl won't allow your cream to whip and it will turn out more liquidy than you like!

On a mixing stand (or hand mixer) add the heavy cream into a cold mixing bowl, start to mix on medium speed for 2 mins with a cold whisk attachement. The cream will start to thicken. Add in 2 tbs of icing sugar at this point, then turn the speed on high to mix for another 2-3 minutes until the whipped cream has fomed stiff peaks. You should be able to turn your bowl upside down and the whipped cream will stay put!

Transfer the whipped cream to another bowl and place in the fridge to keep cool until you are ready to mix it.

Add the mascarpone cheese to the same mixing bowl you used for the whipped cream (no need to wash it!). add in 2 tbs of sugar and 1 tsp of vanilla extract. Whip on high speed until the mascarpone is light and fluffly (2 mins)

You can take the whipped cream and strawberry mixture out of the fridge. First fold in 3/4 of the whipped cream into the mascarpone mixture. (Retain 1/4 of the whipped cream to garnish the top of the dessert cups). Once the whipped cream and mascarpone are fully combined, fold in 3/4 of the strawberry mixture. (Retain 1/4 of the strawberry mixture to add on top of the dessert cups)

Pour the mousse into each dessert cup until its 3/4 of the way full. Add a tbs of the strawberry mixutre and a dollup of whipped cream on top and top it with a strawberry (you can slice it like a fan to be more decorative) and lastly add a mint leaf.

This makes 4-6 cups (depending on the size of your dessert cups) Refrigerate for 1-2 hours before serving! Serve cold as a mouse or freeze (make sure its freezer safe dishes) and serve as an icecream treat!

Serves 4-6 people

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