Strawberry Mascarpone Tart

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Crust:

3 cups almond meal/flour

4 tablespoons honey or maple syrup

1 tablespoon lemon zest

Combine and press into the bottom and sides of a 12 inch by 12 inch tart pan with your hands. Refrigerate while you prepare the filling.

Filling:

8 ounces cream

8 ounces mascarpone cream, room temperature

4 ounces cream cheese, room temperature

1/2 cup maple syrup or honey

1 cup fresh strawberries

1 lemon, juice and zest

Blend everything until smooth. Pour into the crust and refrigerate for two hours or more before serving.

Decorate the top with fresh strawberries and chocolate shavings.

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