Strawberry Oatmeal Cookie Tart
Inspired by Food 52
1½ cups rolled oats
1¼ cups flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 cup butter (1 stick) room temperature
1/2 cup sugar
1/2 cup brown sugar
1/2 tsp vanilla
1/2 cup whipping cream
8 oz mascarpone cheese, room temperature
1/4 cup sugar (or sub 3 Tbsp DLM 100% Pure Honey)
1½ cups strawberries, sliced
1 Tbsp pistachios, roughly chopped (optional)
Combine oats, flour, baking soda, salt, and cinnamon in a small bowl. In a larger bowl, mix the butter and both sugars together until smooth. Mix in the egg and vanilla, stir in the flour mixture, mixing until well combined. Press dough evenly into the bottom (no need to push dough up onto the sides) of your greased tart pan. Make sure dough is approximately the same thickness all the way across.
Bake cookie until top is puffed, golden brown, and a toothpick inserted into the center comes out clean, about 15-20 minutes. Cool completely on a wire cooling rack.
Once cookie has cooled, make the topping. Use a mixer to whip the whipping cream until soft peaks form. Add the mascarpone and sugar or honey and continue mixing until just combined. Spread mascarpone topping evenly atop cooled cookie. Arrange sliced strawberries on top and sprinkle evenly with pistachios if desired. Makes (1) 9-inch tart.
SERVINGS: (1) 9-inch tart
ALLERGENS: Milk, Egg, Wheat