STRAWBERRY MASCARPONE TART WITH PORT GLAZE ENJOY DAN:

STRAWBERRY MASCARPONE TART WITH PORT GLAZE by CHEF DAN:

Serves 8

INGREDIENTS:

1-1/2-pound fresh strawberries, trimmed and halved lengthwise

1/3-cup sugar

1/4-cup fresh basil, minced

3/4-cup ruby port

12 ounces mascarpone cheese

4 ounces ricotta cheese

1/4-cup confectioners’ sugar

1-teaspoon balsamic vinegar

1/2-teaspoons lemon zest, grated

3/4-teaspoon vanilla extract

1 (1.9 Oz) package Athens mini tart shells, thawed

DIRECTIONS:   PRE-HEAT OVEN TO 375 DEGREES)

1.   Bake thawed Athens mini tart shells in pre-heated oven on a baking sheet for about 12 minutes or until golden brown.

2.   Set aside and let cool.

3.   Stir together strawberries, and granulated sugar in a bowl and let stand for 30 minutes, stirring occasionally.

4.   Strain in a sieve set over a sauce-pan, reserving berries.

5.   Add port to the liquid in the sauce-pan and boil until reduced 1/4-cup.

6.   Should take about 10-15 minutes.

7.   Transfer to a bowl to cool slightly.

8.   Whisk together minced basil, mascarpone, confectioners’ sugar, balsamic vinegar, zest, vanilla and a pinch of salt, whisk until stiff.

9.   Spread mascarpone mixture evenly in cooled fillo shell, then top with strawberries.

10.                Drizzle port glaze over tart.

ENJOY DAN:                                                 BON-APPETITE!!