A mixture of toasted oats, dark buckwheat flour, and crunchy poppy seeds form a sweet and nutty dough. The crumbly crust is filled with a soft mascarpone cream accented by a touch of Campari for a barely-blushing hue. Crowned generously with sweet and boozy fresh berries, this tart roused my taste buds from their winter slumber.
1. Preheat oven to 350?F. Toast oats on a baking sheet for 5 minutes or until they smell toasty and are lightly golden. Leave oven on. Add oats to the bowl of a food processor with both flours, sugar, poppy seeds, and salt. Pulse until oats are mostly chopped. Sprinkle cubed butter over flour and pulse until dough just comes together. Press into an ungreased 11-inch tart pan with a removable bottom. Use fingers or the bottom of a measuring cup to make sure dough is fully pressed into sides and edges. Bake crust for 25-30 minutes or until it looks dry and firm. Set aside to cool.
2. In a stand mixer fitted with the paddle attachment, beat mascarpone cheese with sugar, Campari, and vanilla for 2 minutes, or until mixture is light and fluffy and the sugar is fully dissolved. Place mascarpone mixture in a bowl and wipe out mixer. Attach whisk and whip heavy cream on high for 2 minutes, or until stiff peaks form. Gently fold 1/3 of the whipped cream into mascarpone to combine. Fold in remaining whipped cream, 1/3 at a time, and pour into cooled tart shell.
3. Toss strawberries with sugar and Campari in a small bowl. Let sit for about 5 minutes, stirring occasionally, until sugar is dissolved. Pile onto tart or refrigerate separately until ready to serve.