Strawberry Campari Tart

Ingredients

• For the crust:
• 1 cup old-fashioned oats
• 3/4 cup all-purpose flour
• 1/2 cup buckwheat flour
• 1/4 cup granulated sugar
• 2 tablespoons poppy seeds
• 1/2 teaspoon salt
• 10 tablespoons unsalted butter, chilled and cut into small cubes
• For the filling:
• 1 cup mascarpone cheese, room temperature
• 1 tablespoon Campari
• 1/2 teaspoon vanilla extract
• 1 cup heavy whipping cream
• For the strawberries:
• 1 1/2 pounds strawberries, hulled and quartered
• 2 tablespoons Campari

Directions

1. Heat the oven to 350 degrees F. Spread the oats on a baking sheet and toast them for 5 minutes, until they’re lightly browned and fragrant. Keep the oven heated.
2. Transfer the toasted oats to a food processor, then add both flours, sugar, poppy seeds, and salt. Pulse until the oats are broken down into small pieces. Scatter the chilled butter cubes over the mixture and pulse just until the dough starts to hold together.
3. Press the dough into an ungreased 11-inch tart pan with a removable bottom. Use your fingertips or the base of a measuring cup to work it evenly into the bottom, sides, and edges. Bake for 25-30 minutes, until the crust appears set, dry, and firm. Let it cool completely.
4. In a stand mixer with the paddle attachment, beat the mascarpone, sugar, Campari, and vanilla for 2 minutes, until the mixture is fluffy and the sugar has dissolved. Scrape the mascarpone mixture into a bowl, then clean out the mixer bowl.
5. Switch to the whisk attachment and beat the heavy cream on high for 2 minutes, until it holds stiff peaks. Fold 1/3 of the whipped cream into the mascarpone mixture to loosen it. Add the rest of the whipped cream in 1/3 portions, folding gently each time, then spoon the filling into the cooled tart shell.
6. In a small bowl, toss the strawberries with the sugar and Campari. Let them stand for about 5 minutes, stirring now and then, until the sugar dissolves. Spoon the strawberries over the tart, or chill them separately until you’re ready to serve.