The signs that spring is here and the taste of sweet strawberries make for this lovely tasty tart with a mascarpone filling.
Details
Servings
6-8 serves
Prep time
5 minutes + 30 minutes resting pastry
Cooking time
30 minutes
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Ingredients SWEET SHORT CRUST PASTRY
1 cup plain flour
75 grams butter
1/4 cup sugar
1 egg yolk
1 Tbsp water
- Mascarpone Filling
1 large egg , separated
1 Tbsp caster sugar
259 grams mascarpone
2 drops vanilla extract
250 gram punnet fresh strawberries, cut in half
Directions
- Pastry : Sift flour. Cut in butter until it resembles fine breadcrumbs. Stir in sugar. Add egg yolk and water. Mix to a stiff dough. Chill for 30 minutes before using.
- Use a 24 cm round tart tin with a removable bottom. Take out the pastry and roll between two sheets of baking parchment and make sure to overhang the pastry so the pastry comes all the way up the tin.
Trim take off excess pastry. - Preheat oven to 180 C. Blind bake the pastry by putting baking parchment on top of pastry and add baking balls or raw rice to cook in the oven for 10 minutes. Remove baking balls and paper and return to the oven for another 10-15 minutes or until a light golden colour. Remove tart case from oven and allow to cool completely in tin.
- Mascarpone Filling
- For the filling, put the egg yolk into a bowl with the caster sugar and beat for a few seconds until thoroughly mixed.
- Add the mascarpone and beat until thoroughly combined. Stir in the vanilla extract.
- In a separate bowl, beat the egg white with a clean whisk until stiff peaks form when the whisk is removed from the bowl. Gently fold the egg white into the mascarpone mixture.
- Spoon the mascarpone mixture into the tart case and gently smooth the top with a spatula. Arrange the sliced strawberries on top of the mascarpone.
- Transfer to the fridge and chill. Remove the tart from the fridge 20 minutes before serving.
Garnish with thin slices of mint.
