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Every Monday and Wednesday, we'll announce a new Wildcard winner: a recipe that may not have been entered in (or won) a contest, but a recipe that we've tested and loved.
Today: The show-stopping dessert you need to make, right now.
WHO: eeshani is a graduate student from Champaign, Illinois.
WHAT: The show-stopping dessert to make all summer long.
HOW: Whip up the dough in a food processor, freeze it, bake it, and fill with your mascarpone mixture. Garnish it with fresh strawberries, and admire it.
WHY WE LOVE IT: If you're craving pies or tarts this summer, this recipe is the closest thing you'll get to no-bake; the filling and topping are cool, making it a joy to eat in the dog days of summer. As eeshani says, this tart lends itself to endless adaptation; feel free to riff on the fruit and the alcohol.
2 tablespoons cream
1 egg yolk
1 stick of butter
1 1/2 cups flour
1 pinch salt
1 quart strawberries
8 ounces chilled mascarpone
1 tablespoon rum
1/4 cup vanilla sugar (can substitute plain sugar)
1 teaspoon pure vanilla extract
1 sprig mint (optional)
Photo by James Ransom
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