Do you hate when you have to make a great dessert for someone but they are a picky eater! Lucky I came across this recipe that had some favorite ingredients of most people turns out it was the picky eater’s too!
3/4 c. heavy cream
1/4 c. plus 1 tablespoon loose chamomile tea, divided
3/4 c. (1 1/2 sticks) unsalted butter, at room temperature
1/3 c. confectioners’ sugar
1 tsp. vanilla bean paste
Pinch of kosher salt
2 c. all-purpose flour, spooned and leveled
2 tbsp. granulated sugar
3/4 c. mascarpone
1 lb. strawberries, sliced
Fresh chamomile flowers, for serving
- Bring cream to a simmer in a small saucepan. Add 1/4 cup tea and let steep for 5 minutes. Strain through a wire-mesh strainer lined with cheesecloth; discard tea. Refrigerate until cold.
- 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. Reduce mixer speed to low and beat in flour just until combined. Shape dough into a ball, then transfer to a work surface and roll between two pieces of parchment paper to 1/8 inch thick. Fit on bottom and up the sides of a 9-inch removable- bottom tart pan. (Cut away any overhanging dough by gently running a rolling pin over the rim of the pan.) 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.
- Meanwhile, grind granulated sugar and remaining tablespoon tea in a spice grinder until finely chopped, 15 to 30 seconds. Whisk together mascarpone, chamomile cream, and chamomile sugar with an electric mixer on medium-high speed until stiff peaks form, 1 to 2 minutes. Spread into crust. Top with strawberries and flowers.