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Strawberry and mascarpone tart

Strawberry and mascarpone tart

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This indulgent tart combines crisp pastry, succulent fresh fruit and creamy mascarpone

Prep time: 1 hr
chilling
Serves: 12
Skill level: Easy peasy

Romantic

Ingredients

Mascarpone can also be used in savoury cooking, to make a pasta sauce or risotto more creamy.

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28cm (11in) cooked lemon and almond
pastry case (see recipe search)
100g (4oz) white chocolate, melted
3 x 250g tubs mascarpone cheese
100g (4oz) icing sugar
2 vanilla pods, split lengthways
142ml carton double cream, lightly whipped
900g (2lb) strawberries, hulled and halved, plus one large whole one, hulled
6tbsp strawberry conserve
1tbsp icing sugar, to dust

Method

Brush the melted chocolate over the inside of the pastry case and chill for 5 mins. (If you want to get ahead, do this the day before, place in an airtight container and keep in a cool place.)
Mix the mascarpone cheese with the icing sugar. Scrape the seeds from the vanilla pods and stir into the sweetened mascarpone. Fold the cream into the mixture, spoon into the pastry case and level off.
Place the large whole strawberry, pointed side up, in the middle of the tart. Arrange the strawberry halves over the surface of the tart, starting in the centre and working towards the edge.
Gently heat the strawberry conserve in a small pan. Sieve and brush over the strawberries to glaze. Chill for 1 hr to allow the filling to set a little. Dust the pastry edge with icing sugar and serve.

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Nutritional information per portion

Calories 825(kcal)
Fat 64.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.