Strawberry and Mascarpone Tart created by Raymond BlancCourse: Sweet TreatsCuisine: BritishDifficulty: Easy
This Strawberry and Mascarpone Tart is a total crowd pleaser. It takes 10 minutes to put it together and then some chilling time. Perfect for a summer lunch.
1 shortcrust pastry case, precooked, about 20cm diameter (shop-bought)
Icing sugar for dusting
- For the Filling
500g double cream
1 tsp vanilla bean paste or essence
200g Raspberry jam, preferably seedless
- Wash and hull the strawberries. In a large bowl, mix the mascarpone, double cream and vanilla bean paste and add the zest of the lemon half. Put aside.
- Spread the raspberry jam onto the base of the pastry case. Spoon half the mascarpone mixture over the top and spread over the tart – don’t worry if it mixes with the jam. Now spread the rest of the mascarpone mixture on top. (Use a piping bag if you prefer.)
- Next, the decoration of this summer tart. How should you cut the strawberries for the top? You can try slices, halves or quarters. Or if you have lots of small strawberries, leave them whole and stand them upright.
- Once you have decorated the tart, and if you have time, transfer it to the fridge for up to 1 hour. Chilling the filling means neat slicing. Remove from the fridge, dust with icing sugar and serve.
This recipe is extracted from SIMPLY RAYMOND: RECIPES FROM HOME by Raymond Blanc; click HERE to purchase.