Chamomile-Mascarpone Tart With Fresh Strawberries

Ingredients

• 3/4 cup heavy cream
• 1 tbsp loose chamomile tea
• 3/4 cup unsalted butter at room temperature
• 1/3 cup confectioners' sugar
• 1 tsp vanilla bean paste
• 1 pinch kosher salt
• 2 cup all-purpose flour spooned and leveled
• 2 tbsp granulated sugar
• 3/4 cup mascarpone
• 1 lb strawberries
• Chamomile flowers for serving

Steps

1. Bring cream to a simmer in a small saucepan. Add 1/4 cup tea and let steep for 5 minutes.
2. Strain through a wire-mesh strainer lined with cheesecloth; discard tea. Refrigerate until cold.
3. Preheat oven to 400°F. Beat butter, confectioners’ sugar, vanilla, and salt with an electric mixer on medium speed until light and fluffy, 1 to 3 minutes.
4. Reduce mixer speed to low and beat in flour just until combined.
5. Shape dough into a ball then transfer to a work surface and roll between two pieces of parchment paper to 1/8 inch thick.
6. Fit on the bottom and up the sides of a 9-inch removable- bottom tart pan.
7. Place on a baking sheet, poke bottoms and sides with a fork and refrigerate until firm, 15 to 20 minutes. Bake until golden brown, 14 to 16 minutes. Let cool completely.
8. Meanwhile, grind granulated sugar and the remaining tablespoon tea in a spice grinder until finely chopped, 15 to 30 seconds.
9. Whisk together mascarpone, chamomile cream, and chamomile sugar with an electric mixer on medium-high speed until stiff peaks form, 1 to 2 minutes.
10. Spread into crust. Top with strawberries and flowers.