The Elder Scrolls Sheogorath's Strawberry Tarts

Channel:

Commander Savannah

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681

Published on July 13, 2025 2:43:41 AM ● Video Link: https://www.youtube.com/watch?v=jwHNp8HL_kM

Game:

The Elder Scrolls: Arena (1994)

Duration: 0:00

1,551 views

26

Ingredients:
1 recipe Sweet Crostata Dough
1 quart strawberries
1/4 cup granulated sugar
1/4 cup port wine (I made two and with the second, I used grape juice instead. I HIGHLY recommend just using grape juice rather than the wine!)
A few sprigs of fresh thyme
8 ounces mascarpone
1/4 cup powdered sugar
2 tablespoons heavy cream

Sweet Crostata Dough:
1 cup all-purpose flour
1 cup rye flour
Pinch of salt
2 tablespoons brown sugar
6 tablespoons cold unsalted butter
2 tablespoons ice water or as needed
Your dough will look dry, but that is what you want. I made another one as seen in the video and it looked more wet from after I pulled it from the oven (this dough I used more water), so trust the process for this one! Use what is stated in the recipe. :)

Directions:
1. Preheat the oven to 375 degrees F . Roll out the Sweet Crostata Dough to about 1/4 inch thick or a little less, then drape over an 8- or 9-inch tart tin. Press into the sides of the tin and trim off any excess dough. Prick the bottom of the tart several times with a fork and place a few pie weights or dried beans in the tart to keep the dough from bubbling up, then bake for 15 to 20 minutes, or until the crust has started to turn golden. Remove from the oven and let cool.
2. While the crust is baking, trim the tops off the strawberries and slice them thinly. Toss the strawberry slices with the granulated sugar in a small bowl and let sit for around 15 minutes, until they start to release their juice. Strain the extra strawberry juice into a small saucepan and set strawberries aside.
3. Take the saucepan with the strawberry juice and add the port (grape juice!) and thyme, then place over medium heat and cook until it has reduced by half to create a port glaze. Set aside to cool.
4. In a medium bowl, combine the mascarpone, powdered sugar, and heavy cream, beating until combined.
5. When the tart shell has cooled completely, spread the mascarpone mix evenly across the bottom. Layer the strawberries on top, then drizzle with the port glaze.
This was okay overall. I made two, so you want your crust to look more dry. I made one batch with more water, don't do that. :)
The filling was simple, but still yummy enough. Overall, with the sugared strawberries and the glaze as well, this was lackluster for me. Please use grape juice as it is sweeter and the port wine is rather potent. I prefer the sweetness of the grape juice for this dessert. Maybe I'll eat some CHEESE! instead...