A delectable Strawberry Mascarpone Cream Tart that is simple and easy to put together. It starts off with a baked sweet pastry crust which is then filled with velvety mascarpone cream and topped with sliced strawberries.
Happy New Year Folks.
I start off 2017 with a delicious strawberry mascarpone cream tart. This dessert is uncomplicated and easy to put together. Plus it can be eaten almost immediately.
There are three parts to this dessert. We have the pâte sucrée (sweet shortcrust pastry), velvety mascarpone cream and finally sliced strawberries.
To start off with, we make the pâte sucrée ( sweet shortcrust pastry). This crust can be made a day ahead and the dessert assembled on the day you want to enjoy it. Once baked, cool it and cover with plastic wrap and store at room temperature overnight.
4 ingredients is all you need for the crust. Flour, butter, sugar and an egg. We begin by rubbing together flour and butter until the mixture resembles bread crumbs. Then mix in sugar and a little nutmeg. I love the depth of flavour nutmeg adds to the pastry. Add a whole egg and use fingers to bring pastry together. Turn onto a floured surface and knead lightly. At this point flatten the dough into a disc and chill for 30 minutes. This allows the pastry time to relax which helps to prevent it from shrinking when it is baked.
Pastry dough all done in less than 10 minutes 🙂
Roll out the dough on a lightly floured work surface and transfer to a loose bottom tart tin. Then grab a fork and prick the base of the tray. Now we blind bake the pastry. Line the pastry case with a sheet of non-stick baking paper, greaseproof paper or foil and fill with baking beans. Do not miss this step, it is a very important step. These baking beans help conduct heat and cook the pastry. It also prevents the pastry from puffing up in the centre.
Bake for 10 minutes, then remove the baking paper and beans. Bake for a further 10 minutes until the pastry is just golden. Once cooled, fill your pastry cake with velvety mascarpone cream and fruit.
Beat mascarpone, cream and icing sugar until thick and fluffy like freshly whipped cream. Combining velvety smooth mascarpone with cream creates rich yet light filling. Spread into cooled crust. If you want to decorate your tart with pretty roses like in the picture, save some of the mascarpone cream and pipe onto the tart, using a 1M open star nozzle.
Layer with sliced strawberries or use whatever fruit is in season. Kiwis, grapes, sliced melons, pineapples and berries are also perfect.
iChill for at least an hour and cut yourself a slice of this delicious mascarpone cream tart and enjoy.
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