I consider myself fairly unlucky most of the time. If I enter contests at work, I’m never the winner. If I buy a lottery ticket (which I only do when the jackpot’s some ridiculously astronomical amount–It’s more fun to daydream about what we’d do with all the winnings), my numbers are never picked. For the longest time, I tried in vain to win myself a stand mixer through the Pioneer Woman’s giveaways…It actually wasn’t until after I’d bought my Breville on my own, that a year later, I ended up winning the very same mixer, along with a cookbook (and while I kept the cookbook, I did give that mixer away to a friend). A few weeks ago, on a whim (and because I figured my chances were slim to none anyway), I entered a Bob’s Red Mill giveaway hosted by Jennifer at Savory Simple. I’d forgotten all about it until I got an email from her one morning, letting me know I’d won! I got the initial prize pack:
And included in there was a gift card to the online store. So I placed myself an order and got a box of goodies:
One of the items in there was Hazelnut Flour/Meal. It’s ungodly expensive at the grocery store, but reasonable enough direct from Bob’s Red Mill. One of the reasons I wanted it was to make a tart crust, for this Hazelnut Strawberry Mascarpone Tart:
It’s warm enough now that I don’t really want to turn the oven on for cookies (aside from macarons) or cupcakes, but I’m willing to turn it on long enough to make a tart crust, especially when it involves hazelnuts. Since this is basically strawberries, cream and mascarpone, aside from the crust, it’s almost no-bake. To avoid the late afternoon heating of the house, I made this in the morning.
It should be chilled anyway, so it’s a nice refreshing dessert. I have to say, I am such a dolt sometimes, when it comes to baking. I have a mini-food chopper/processor, but assumed (wrongly) it wasn’t large enough to do things like make dough for pie crust. In looking at the recipe I used as the base for the tart shell, I realized the ingredients WOULD fit in the processor. Imagine my surprise at just how much EASIER this was than cutting in the butter by hand, then mixing in the wet ingredients with a fork. Derp.
I love the combination of the hazelnuts, the strawberries and the mascarpone. I originally thought about making this with an almond crust, but then I realized I’ve already done that.
I also chose to incorporate the strawberries into the filling rather than just placing them on top of it, mainly because I stink at making pretty patterns with sliced strawberries. This way too, you get some strawberry with each bite of tart. YUM!