Mascarpone Tart with Fresh Berries

My first thought is that this mascarpone tart would be perfect for Easter, am I right? Kieth Robinson's feature in Atlanta Magazine's Home has all sorts of great Easter recipes, and this one is a keeper. I would earmark it for holiday dessert. Thanks Keith!

Mascarpone Tart with Fresh Berries

For the crust, you will need:

- Crust - 2 cups AP flour

- 1/4 teaspoon salt-

1 cup unsalted butter softened

- 1/2 cup powdered sugar-

1 teaspoon vanilla extract

For the filling, you will need:

- 1 pound mascarpone cheese (two cups)

- 1/4 cup powdered sugar

- 1 teaspoon fresh lemon juice

- 1 teaspoon lemon zest

- 1 teaspoon vanilla extract

- Three cups of fresh berries, cleaned

To prepare:

Mix together the flour and salt in a bowl.  In the bowl of the mixer cream butter and sugar until fluffy, add vanilla. beat in the flour mixture until just incorporated, do not over mix. Shape the dough into a ball, wrap in plastic wrap and refrigerate for 30 minutes.  Press the chilled dough into a false bottom tart shell, prick the bottom with a fork.  Place it into a 350 degree oven until lightly browned, cool completely in the pan.Mix together all ingredients for the filling, smooth into the cooled unmolded tart shell. Top with fresh strawberries.Photo: The Raftermen