Crispy Tortilla Bowls with Strawberries and Cream

Description :

Bake homemade flour tortillas in an inverted muffin pan, and they become crispy shells for juicy strawberries and a dreamy mascarpone whipped cream. Who says tortillas can’t be dessert?

Ingredient :

  • 6 Homemade Flour Tortillas or store-bought 8-inch flour tortillas
  • Melted unsalted butter, for brushing
  • 1 tbsp. plus 4 tsp. sugar, divided 
  • 1 1/4 lb. strawberries, 1 lb. hulled and chopped
  • 1/2 c. cold heavy cream
  • 4 oz. mascarpone cheese
  • 1/2 tsp. grated lemon zest

Direction :

  1. Heat oven to 375°F. Using 5-inch round cutter or sharp knife, cut tortillas into 5-inch rounds. Brush 1 side of each round with melted butter and sprinkle with 1/2 teaspoon sugar.
  2. Invert 12-cup muffin pan and nestle each tortilla (sugared side up) between 4 muffin cups, shaping corners evenly between grooves. Bake until golden brown, 11 to 14 minutes. Let cool.
  3. Meanwhile, in bowl, toss chopped strawberries with 2 teaspoons sugar; let sit, tossing occasionally, until ready to use. 
  4. In stand mixer fitted with whisk attachment, whip cream, mascarpone, lemon zest, and remaining 2 teaspoons sugar on medium-high just until stiff peaks form, 11/2 to 2 minutes. Refrigerate until ready to use. 
  5. To serve, divide chopped strawberries among tortilla bowls, then top with whipped cream. Slice or halve remaining strawberries and arrange on top.

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