We all love a bit of tart now and then and especially in summer. I’m talking about the dessert or sweet light bite with all kinds of fruits here! So this is a recipe you can try for those lovely garden parties or chilling in the sun with fresh home-made lemonade. Try using different fruits and if you don’t like mascarpone try fresh whipped double cream or custard. And for an even bigger indulgence try adding a layer of chocolate over the biscuit bottom before the filling or even a chocolate biscuit base. mmm!
What you need to know:
Prep time: 40 mins
Cook time: 10-15 mins
Chill time: 20 mins base + 1 hr with filling in fridge
Oven temp.: 180 degrees C
Ingredients for 8 slices:
For the tart:
7 oz / 200 g gluten-free plain or self raising flour
2 oz / 60 g sugar a pinch of salt
1 egg 3 oz / 90 g cold butter
extra flour for workspace
and butter for 9ins / 22cm tin
For the filling:
1 egg separated; you will need both parts
1 tbsp sugar
9 oz / 250 g Mascarpone cheese
2 drops vanilla essence
9 oz / 250 g strawberries hulled and sliced
1. First we need to prepare the tart base. If you are in a rush you can always buy a ready made one from your supermarket or bakery. So first we warm the oven and grease the cake tin. Either use a loose flat bottomed tin/springform or flan/tart tin.
2. Sieve the flour into a bowl and add the salt, sugar and egg and mix together. Chop up the cold butter and add to the mix. Using your finger tips rub together until the mix resembles fine bread crumbs then scoop up together and roll into a ball. It should be moist enough to hold its shape.
3. Using a rolling pin on a floured surface roll out the dough large enough to cover the base of the tin and create a crust of 2-3cm high and then lay into the prepared tin. Prick lightly with a fork and pop in the fridge for 30 mins.
4. Remove from the fridge and bake for 10-15 mins until lightly golden and the biscuit base looks cooked. Leave for 20 mins to cool.
5. Next we can prepare the filling. Place the egg yolk and sugar in a bowl and whisk together.
6. Add the mascarpone cheese and vanilla essence and whisk again until smooth.
7. In a separate bowl and with a clean whisk, beat the egg white until stiff and then carefully fold into the mascarpone mixture.
8. Take the biscuit base out of the tin carefully and put onto a plate. Pour the mascarpone filling into the tart and decorate the top with the sliced strawberries. Place in the fridge to set a little for about an hour and then slice and enjoy a creamy strawberry bite!
Alternative: If you like chocolate and cream cheese instead of cream or custard then Milka have just bought out a new chocolate cream cheese. You can try this instead of the mascarpone cheese and you’ll have a chocolate strawberry tart!
Here is how I made mine:
I wouldn’t prick holes in the base. I thought I needed to before it went in the oven but didn’t. In fact the cream filling before it set ended up seeping through the holes lol but it was still yummy!