This tasty tart is a superb introduction to pastry and provides budding younger cooks an opportunity to flex their inventive muscle tissue as they embellish with vanilla mascarpone and quite a lot of berries
- Preparation and cooking time
- Prep:25 minutes
- Cook dinner:35 minutes
- plus 1 hr 30 minutes chilling
- Extra effort
- Serves 8
- Vegetarian
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Components
- 220g plain flour, plus further for dusting
- 1 tbsp golden caster sugar
- 110g unsalted butter, chilled and diced
- 1 giant egg yolk
- 120g mascarpone
- 250ml double cream
- 1 tsp vanilla bean paste
- 1 tbsp icing sugar
- 300g fruit (we used cherries, redcurrants and numerous berries), chopped if vital
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Technique
- STEP 1
Warmth oven to 180C/160C fan/gasoline 4. To make the pastry, put the flour, sugar and a pinch of salt within the bowl of a meals processor, then pulse to mix. Add the butter and pulse till the combination resembles coarse breadcrumbs. Add the egg yolk and three tbsp very chilly water, and pulse till the combination simply begins to come back collectively. Tip the dough onto a piece floor and use your palms to convey collectively right into a uniform dough. Wrap in cling movie and chill for 1 hr. May be made as much as 3 days prematurely.
- STEP 2
On a frivolously floured work floor, roll out the pastry and use to line a 23cm tart tin. Trim off the surplus and chill for 30 minutes. Prick the chilled pastry shell with a fork and line with a crumpled piece of baking parchment. Fill with baking beans or rice, and bake within the oven for 20 minutes. Take away the parchment and put the pastry again within the oven for 12-14 minutes or till golden. Take out of the tin and placed on a wire rack to chill utterly.
- STEP 3
To make the filling, put the mascarpone, cream, vanilla and icing sugar in a big bowl and whisk till it simply holds comfortable peaks. Unfold the cream combination into the pastry case in a fair layer. Embellish with the fruit, nonetheless you want. Greatest eaten on the day.