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Hello everyone! This is Camille, your passionate director of Beauchamp Art Galleries. If art shapes my life, cooking adds the vibrant colours to it! Today, I'm super excited to launch a culinary series that, I hope, will awaken your taste buds as much as your creativity!
In this gastronomic adventure, I've asked a few artists to unveil their favorite recipes — comfort foods, classic dishes revisited, and more. My challenge? Choose a recipe and add my personal touch, while keeping the artist's distinctive signature.
To kick things off, let me introduce: Annie Labbé's mascarpone and strawberry tart. A recipe so coveted that her friends constantly request it at every gathering. The freshness of the strawberries, bright and appetizing, heralds the onset of summer, and I made sure my version reflects the vibrancy and passion of Annie Labbé's Rothko-esque squares series.
So here it is, without further ado, my exclusive version of this legendary tart, specially reworked for you! Experience a blend of art and taste. Follow us to discover even more culinary creations to come.
Bon appétit!
Mascarpone and Strawberry Squares
Ingredients
Method
- Preheat the oven to 375°F (190°C).
- In a bowl, mix the melted butter, graham cracker crumbs, and sugar. Spread the mixture in a silicone square mold. Flatten the mixture evenly.
- Bake for 7-8 minutes or until the small crusts are golden brown.
- Let the crust cool completely. A quick trip to the freezer can speed up the process.
- Using an electric mixer, whip the mascarpone cheese, sugar, and vanilla.
- Gently fold in the whipped cream until you get a smooth mixture. Spread the filling over the cooled crust.
- In a bowl or measuring cup, put the strawberries and sugar. Blend with an immersion blender to get a smooth puree. Strain if you want to remove the small seeds.
- Add the lemon zest to the mixture.
- Pour the coulis evenly over the filling.
