By Jane Curran
This strawberry and mascarpone tart is an easy but impressive summer dessert that is perfect for dinner parties and al fresco dining. You can prepare all the different components in advance and then assemble just before serving. This eye-catching tart is a delicious way to make the most of seasonal British strawberries. The redcurrant glaze gives the berries a beautiful glossy finish, and adds a sharpness that works so well with the flavour of the strawberries. Mascarpone is a thick and creamy Italian soft cheese that is a key ingredient in Italian desserts, such as tiramisu. We’ve used it to add a richness to this fresh and summery fruit tart.
- 300g shortcrust pastry
- 500g mascarpone
- 75ml double cream
- 2tsp vanilla bean paste or extract
- 750g strawberries, hulled
- 150g redcurrant jelly
You will need
- a greased, fluted 20cm loose-based an tin, foil and baking beans
- Heat the oven to 180C. Use the pastry to line the tin, leaving an overhang. Chill in the fridge for 15 mins, then line with foil and baking beans, and bake blind for 20 mins. Remove the foil and beans, then bake for a further 5-10 mins until lightly browned. Trim the edges and leave to cool.
- In a large bowl, mix together the mascarpone, cream and vanilla. You can add a little milk if the mixture is too thick. Spoon the mixture into the case and spread so it is evenly filled.
- Arrange the strawberries, hulled side down, in the case to cover the mascarpone as much as you can. Heat the redcurrant jelly in a small pan over a low heat until liquid, then brush liberally over the strawberries. Serve within 1 hr.
Top Tip for making Strawberry and Mascarpone Tart
instead of baking a pastry crust you can use a shop bought 20cm tart case to save time!
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