salsa music and let the cooking begin!
Weekly recipe here online this week:
Strawberry Shortbread Tarts with Macarpone Cream
Makes 8 tarts
Preheat oven to 400 degrees.
Grease tartlet pans, or make one large tart in a greased 9 inch pie pan.
Whisk together 1,1/4 c all-purpose flour, 1/3 c sugar, 1/4 tsp salt
Add: 8 Tbsp unsalted butter cut into 8 pieces.
Mash together, then add one large egg yolk. Pat dough into prepared pans and bake for 15 minutes after pricking with a fork.
Beat together 1 C mascarpone, 1/3 C very cold heavy cream, and 1/4 sugar in a medium bowl with an electric mixer at high speed until the mixture will hold stiff peaks. Spoon into shortbread shells.
Put 4 1/2 Cups of strawberries, hulled and quartered into a bowl.
In a saucepan combine 2 Tbsp raspberry jam and 2 tbsp of a dark berry liqueur. Bring to a simmer, stirring, and simmer till reduced to about 3 Tbsp (about 2 min.). Pour mixture into berries and stir gently to coat. Mound the berries on the mascarpone cream. Enjoy with someone you love.