50 minutes
Strawberry mascarpone tart with chocolate pastry

Strawberry Mascarpone Tart

Strawberry mascarpone tart a crispy chocolate shortcrust pastry filled with creamy mascarpone and honey topped with sliced strawberries and glazed with apricot jam

How it's doneDirections

Step 1

sieve together the flour and cocoa

Step 2

cut the butter into cubes

Step 3

mix a tbsp of cold water into the egg yolk, add the vanilla essence mix together

Step 4

mix the flour, butter, sugar and salt, blend until the contents forms a crumb, by hand or using a food processor, empty the contents of the food processor into a large bowl. Add the egg mixture, mix using a few swift movements, form a ball and flatten, place in the fridge to cool for 30 minutes.

Step 5

set the oven to 200C 400F or gas mark 6, lightly dust a clean work surface with flour

Step 6

grease the flan dish, roll out the pastry into a circle to fit the flan dishes. fit pastry into flan dish, this pastry is very soft so may need patching if holes appear. Trim the pastry to fit the flan dish. Prick the pastry cases
place in the fridge to cool for 15 minutes

Step 7

Bake blind by adding parchment and baking beans into the tart dish, bake for 20 mins, remove from the oven remove the beans and paper . Cook for 5 minutes remove from the oven set a side to cool

Step 8

while the pastry is cooking, beat the mascarpone until soft, beat the cream lightly

Step 9

mix the honey with a little warm water, mix the vanilla into the honey, stir into the mascarpone

Step 10

fold in the lightly whipped cream set a side

Step 11

wash the strawberries, dry the strawberries, hull the strawberries, cut the strawberries into slices

Step 12

When the flan dish is cool, fill with the mascarpone
place the strawberry slices on top of the mascarpone.
Warm the apricot jam, glaze the strawberries with the jam

Step 13

Refrigerate for 1 hour, place the tart on the plate, serve with pouring cream

inspired by a recipe from the yellow door deli cook book http://yellowdoordeli.co.uk/about/

What you needIngredients

Servings 8
Utensils
  • food processor
  • medium bowl
  • chopping board
  • large knife
  • flan dish
  • sieve
  • rolling pin
Pastry
  • 150 grams plain flour
  • 60 grams icing sugar
  • 20 grams cocoa powder
  • 60 grams butter
  • 1 egg yolk
  • 1 tbsp water
  • pinch of salt
  • 1 tsp vanilla esscence
Tart
  • 500 grams mascarpone cheese
  • 3 tbsp honey
  • 1 tsp vanilla extract
  • 150 ml double cream
  • 350 grams strawberries
  • 50 grams apricot jam
To serve
  • 150 ml double cream

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