I love this lighter, fluffier version of a cheesecake at anytime of year, and especially for the holidays. First, the Strawberry Rose glaze feels like a shot of spring as its getting cold outside. Second, the jam together with the mascarpone chocolate cake energize so many taste buds that I don’t need to eat a lot to feel satisfied. Although, honestly, sometimes I can’t help going for the 2nd and 3rd slice!
1 Cup Gluten Free Flour – cup4cup brand is my choice
1/3 heaping Cup almond flour
3 Tablespoons Sugar
1 tsp. salt
8 tbsp. cold unsalted butter, cut into small cubes
About 3 to 4 tbs cold water
300g or 10.5oz mascarpone cheese
300g or 10.5oz caster sugar (you can create caster sugar by putting regular sugar in the food processor for a few minutes, FYI it will mark up your plastic bowl)
½ cup unsweetened cocoa powder (this can be adjusted to your taste, I like it dark chocolate style)
4 whole eggs and 4 egg yolks, slightly beaten
1 jar AnnaMaria’s Strawberry Rose jam.
Preheat the oven to 375 degrees
Prepare the crust:
- Place flours, sugar and salt into the food processor bowl and pulse a couple of times to mix. Add the butter and pulse until the butter has become cous cous size balls in the dry mix. While machine is running drizzle in the water until the dough becomes a ball.
- Transfer the dough into a lightly floured bowl and quickly form it into a flat disk. Don’t worry if the dough is too wet or to dry, you can just add flour or water until it forms a non-sticky disc. Wrap it in plastic wrap and let it rest in the refrigerator for at least an hour or up to a day.
Roll out and bake:
- Roll the dough in a circle ¼ thick and pat it into a tart pan with removable bottom, cutting the dough flush at the edges. Or 6 smaller tartlet pans, you choose, both are pictured.
- Re-roll the cut off dough and form 2 decorative cookies (I choose stars for this one).
- Place a bowl of parchment paper into the tart and fill with baking weights. Bake the tart until it is only partly cooked; about 10 minutes. Remove the parchment paper and weights and cook for 5 more minutes.
- Cook the decorative cookies on a non stick baking sheet all the way through, 8 to 12 minutes depending on the thickness. They are done if you poke with a finger and the dough bounces back.
For the Filling:
- Beat the mascarpone, sugar and cocoa in a stand mixer until very smooth.
- Beat in the eggs and yolks until well combined.
Fill and finish:
- Fill the crust with the mascarpone filling. Bake for another 20 to 30 minutes or until a toothpick poked in the middle comes out smooth. The filling will rise up in dome as it cooks, it will flatten as it cools.
- Place on a cooling rack. When the filling starts flattening and is still a bit warm, spread the Strawberry Rose jam. I usually use a bit more than a half jar. Place your cookies in your desired decoration and place in the fridge to finish cooling.
- Take your tart out of the fridge 20 minutes before serving.