Strawberry and Mascarpone Cream Tart

This is my first tart.  Although I can do with more practice in making the pastry, but this'll do.  Family love it.  Mascarpone was out of stock so I substituted with cream cheese instead.  That is why I love baking.  If you don't have the ingredient that the recipe calls for, you can always use a similar substitute.  No hard rule about it.  Just be bold and try it out.  If it doesn't turn out well, then you know that you've used the wrong substitute and try again.  Having said this, do please take note that some recipes do not compromise with ingredient replacements.  So, read the recipes first and use your own good judgement.

The crust is called Rich Tart Pastry or also known as pate sucree.  It's very tender and similar to cookie dough.  You can prepare by making the crust a day ahead and keep it in the fridge.

Rich Tart Pastry
1 1/4 cups all purpose flour
1/2 cup icing sugar
1/4 tsp salt
1/2 cup cold butter, cut into 3/4 inch pieces
2 large egg yolks
1 tbsp heavy cream

1. Combine flour, sugar and salt in a food processor. Pulse 1 - 2times to mix. Add the butter pieces and pulse 7-8 times until the mixture forms large, coarse crumbs the size of large peas.
2. In a small bowl, lightly beat the egg yolks with a fork then stir in the cream until blended.
3. With motor running, add the egg mixture and process just until the dough begins to come together but does not form a ball.
4. On a work surface, shape the dough into 6 in disk. Wrap in plastic wrap and refrigerate until firm, at least 45 mins or for up to overnight.
5. When dough is ready, remove from refrigerator and if dough is too cold and hard to roll out, let stand at room temperature for 10-20 mins. Lightly dust a work surface and rolling pin with flour.
6. Roll dough into 13 inches in diameter and 5 mm thickness.  Use firm and steady pressure and work quickly to prevent dough from becoming warm.
7. Lift and turn the dough several times as you roll to prevent sticking and dust the surface and rolling pin with additional flour as needed.  If pastry round sticks, use a bench scraper or an icing spatula to loosen it.
8. Carefully roll the dough around the pin and position the pin over a tart pan with a removable bottom.  Unroll the dough and center it in the tart pan.
9. Roll the overhanging dough back over itself and press it into the sides of the pan, creating a double thickness to reinforce the sides of the tart crust.  Freeze the crust until it is firm, about 30 mins.

 Blind bake the crust
1. Pre-heat oven to 200dC, line the frozen tart crust with large piece of aluminium foil.
2. Fill the foil lined crust with dried beans, uncooked rice or ceramic or metal pie weights.
3. Bake until it dries out about 15 mins. Once crust dries out (when the foil no longer sticks to it), remove the foil carefully and reduce heat to 180dC. Bake until the crust is lightly browned on the edges, about 5 mins longer.  Transfer to wire rack until completely cool.
4. To unmold, place the pan on a large can or inverted bowl and carefully slide the outer ring down.  Using a spatula, carefully loosen the tart from the bottom of the tart pan and slide it into a serving platter.

Strawberry and Mascarpone Cream Filling
1 cup cold mascorpone cheese (I substituted with cream cheese)
3/4 cup cold heavy cream
1/4 cup icing sugar
1 tsp vanilla extract

3 tbsp strawberry jam (warm the jam in a saucepan, remove from heat and coat the strawberries with the jam)
Fresh Strawberries

1. In a large bowl, with an electric mixer or stand mixer, combine the mascarpone cheese, cream, icing sugar and vanilla. Beat until firm peaks form about 2 mins. Using an icing spatula, spread the filling evenly in the cooled crust.
2. Carefully arrange the jam coated strawberries on top of the filling.  Cover and refrigerate until cold, serve cold.