Strawberry Mascarpone Tart

A sweet, crispy pastry base with a simple no-bake mascarpone and strawberry filling


DifficultyIntermediate

Yields8 ServingsTotal Time1 hr 30 mins










 

Ingredients


Sweet Pastry
 160 g Icing Sugar
 6 Large Egg Yolks
 1 tsp Vanilla Paste (not extract)
 450 g Plain Flour
 226 g Cubed Unsalted Butter, Cold
 ¼ tsp Salt
Mascarpone Filling
 250 g Mascarpone Cheese
 ½ Lemon Zest
 1 tsp Vanilla Paste
 1 Egg Yolk
 1 Egg White
 2 tbsp Caster Sugar
To Decorate
 2 tbsp Raspberry Jam
 2 Punnet's of Strawberries
 2 tbsp Chopped Pistachios

Method


Sweet Pastry
1

In the bowl of a stand mixer, or in a medium bowl (if you’re using a hand mixer), add the icing sugar, butter, vanilla & salt.

- 160g Icing Sugar
- 226g Cubed Unsalted Butter, Cold
- 1/4 Tsp Salt
- 1 Tsp Vanilla Paste

2

Beat the mixture for 2 minutes on a medium speed until it forms a paste. Scrape down the bowl after 1 minute.

3

Add in the egg yolks, and beat the mixture again until it is all combined - about 30s. Scrape down the bowl, and beat again to incorporate any remaining egg.

- 6 Large Egg Yolks (112g)

4

Finally, add in the flour, and very gently mix this in with your mixer on a low speed until it is just combined (about 10-15s) and all of the flour is incorporated. The mixture should look crumbly but should not form one giant ball of dough.

- 450g Plain, All-Purpose Flour

5

Tip the mixture onto a lightly floured surface, and split the dough into three batches (you will not need all of this pastry but you can save some and use it for another tart!)

6

Place a large sheet of parchment paper down, lightly flour it, and place one batch of dough on top. Lightly flour the dough and then place another large piece of parchment paper over the top.

7

Roll the dough out with a rolling pin until it is about 3mm and roughly into the shape of a circle (it should be the thickness of a pound coin) The key here is not to roll it too thick. Lift up the side of the parchment paper and check the thickness before placing the whole sheet of pastry in the fridge for 30m. Repeat this with the second batch of dough.

8

Once the dough has chilled remove one sheet from the fridge. Peel off the top sheet of parchment paper, flour the pastry, then flip it over onto the workbench. Peel off the remaining sheet of parchment paper and flour the dough again (this is key otherwise your dough will stick!). Lift the pastry onto your baking tray lined with a silicon/perforated mat.

9

Using a large 8" round perforated tart ring (or any tart ring you have) cut out 1 large circle of dough, and peel off the excess dough around the edge (you can re-roll this for another use)

10

Remove the second sheet of dough from the fridge as we now need to create the walls of the pastry case. Using a sharp knife or a pastry wheel, cut long strips of dough about 9-10” long and ¾” wide. Lift the strips up and place them on the inside of the tart ring, pressing them against the side so that they are flush with the dough at the bottom. You might need to join two long pieces together for the walls of the large tart ring. Press the bottom of the dough gently with your fingers to mold it to the base piece of dough.

11

Take a sharp knife and holding it compeltely horizontal, cut off any excess pastry hanging over the top of the tart ring. Place the tart shell into the freezer for 30m-1 hour (the freezing is key so don’t skip this)

12

Just before the hour is up, pre-heat your oven to 160C Fan (320F) or 175C Non-Fan (350F). Once it’s hot, place the tray with your tart shell on, in the oven. Bake for 18-20m or until the tart shell is golden. (During the first few minutes of baking keep a close eye on the pastry - if any of the pastry starts to slip down the tart ring or fall out of place, just pull the pastry out of the oven and carefully press it back into place with your finger and it should stay there.) If you are using perforated rings you shouldn't need any baking paper or baking beans, but if not, it might be advisable to use baking beans to blind bake the tart.

13

Once golden, remove it from the oven and allow it to cool.

Mascarpone Filling
14

In a medium-sized bowl, add the egg yolk, lemon zest, caster sugar & vanilla. Whisk together until combined, and then add in the mascarpone cheese. Beat with a spatula until everything is mixed together.

- 250g Mascarpone Cheese
- Zest 1/2 Lemon
- 1 Tsp Vanilla Paste
- 1 Egg Yolk
- 1 Tbsp Caster Sugar

15

In a separate bowl, whisk the egg white with the remaining caster sugar until it holds a stiff peak.

- 1 Egg White
- 1 Tbsp Caster Sugar

16

Gently fold the whisked egg white into the mascarpone cheese mixture until you cannot see any more egg white.

Assembly
17

Take 2-3 Tbsp of raspberry (or strawberry) jam and spread this along the base of the cooled tart shell. Fill the tart up with the mascarpone mixture and spread it to the edges, ensuring it covers the entire tart shell evenly.

- 2-3 Tbsp Raspberry Jam

18

Remove the stalks of the strawberries and slice them into quarters, lengthways. Then, starting from the outside and working your way to the centre, carefully place the strawberries around the edge of the tart in an even circle. Sprinkle with a few crushed pistachios to finish.

- 2 Punnets of Strawberries
- 1 Tbsp Chopped Pistachios

The tart can be kept in the fridge or served immediately!

Ingredients

Sweet Pastry
 160 g Icing Sugar
 6 Large Egg Yolks
 1 tsp Vanilla Paste (not extract)
 450 g Plain Flour
 226 g Cubed Unsalted Butter, Cold
 ¼ tsp Salt
Mascarpone Filling
 250 g Mascarpone Cheese
 ½ Lemon Zest
 1 tsp Vanilla Paste
 1 Egg Yolk
 1 Egg White
 2 tbsp Caster Sugar
To Decorate
 2 tbsp Raspberry Jam
 2 Punnet's of Strawberries
 2 tbsp Chopped Pistachios

Directions

Sweet Pastry
1

In the bowl of a stand mixer, or in a medium bowl (if you’re using a hand mixer), add the icing sugar, butter, vanilla & salt.

- 160g Icing Sugar
- 226g Cubed Unsalted Butter, Cold
- 1/4 Tsp Salt
- 1 Tsp Vanilla Paste

2

Beat the mixture for 2 minutes on a medium speed until it forms a paste. Scrape down the bowl after 1 minute.

3

Add in the egg yolks, and beat the mixture again until it is all combined - about 30s. Scrape down the bowl, and beat again to incorporate any remaining egg.

- 6 Large Egg Yolks (112g)

4

Finally, add in the flour, and very gently mix this in with your mixer on a low speed until it is just combined (about 10-15s) and all of the flour is incorporated. The mixture should look crumbly but should not form one giant ball of dough.

- 450g Plain, All-Purpose Flour

5

Tip the mixture onto a lightly floured surface, and split the dough into three batches (you will not need all of this pastry but you can save some and use it for another tart!)

6

Place a large sheet of parchment paper down, lightly flour it, and place one batch of dough on top. Lightly flour the dough and then place another large piece of parchment paper over the top.

7

Roll the dough out with a rolling pin until it is about 3mm and roughly into the shape of a circle (it should be the thickness of a pound coin) The key here is not to roll it too thick. Lift up the side of the parchment paper and check the thickness before placing the whole sheet of pastry in the fridge for 30m. Repeat this with the second batch of dough.

8

Once the dough has chilled remove one sheet from the fridge. Peel off the top sheet of parchment paper, flour the pastry, then flip it over onto the workbench. Peel off the remaining sheet of parchment paper and flour the dough again (this is key otherwise your dough will stick!). Lift the pastry onto your baking tray lined with a silicon/perforated mat.

9

Using a large 8" round perforated tart ring (or any tart ring you have) cut out 1 large circle of dough, and peel off the excess dough around the edge (you can re-roll this for another use)

10

Remove the second sheet of dough from the fridge as we now need to create the walls of the pastry case. Using a sharp knife or a pastry wheel, cut long strips of dough about 9-10” long and ¾” wide. Lift the strips up and place them on the inside of the tart ring, pressing them against the side so that they are flush with the dough at the bottom. You might need to join two long pieces together for the walls of the large tart ring. Press the bottom of the dough gently with your fingers to mold it to the base piece of dough.

11

Take a sharp knife and holding it compeltely horizontal, cut off any excess pastry hanging over the top of the tart ring. Place the tart shell into the freezer for 30m-1 hour (the freezing is key so don’t skip this)

12

Just before the hour is up, pre-heat your oven to 160C Fan (320F) or 175C Non-Fan (350F). Once it’s hot, place the tray with your tart shell on, in the oven. Bake for 18-20m or until the tart shell is golden. (During the first few minutes of baking keep a close eye on the pastry - if any of the pastry starts to slip down the tart ring or fall out of place, just pull the pastry out of the oven and carefully press it back into place with your finger and it should stay there.) If you are using perforated rings you shouldn't need any baking paper or baking beans, but if not, it might be advisable to use baking beans to blind bake the tart.

13

Once golden, remove it from the oven and allow it to cool.

Mascarpone Filling
14

In a medium-sized bowl, add the egg yolk, lemon zest, caster sugar & vanilla. Whisk together until combined, and then add in the mascarpone cheese. Beat with a spatula until everything is mixed together.

- 250g Mascarpone Cheese
- Zest 1/2 Lemon
- 1 Tsp Vanilla Paste
- 1 Egg Yolk
- 1 Tbsp Caster Sugar

15

In a separate bowl, whisk the egg white with the remaining caster sugar until it holds a stiff peak.

- 1 Egg White
- 1 Tbsp Caster Sugar

16

Gently fold the whisked egg white into the mascarpone cheese mixture until you cannot see any more egg white.

Assembly
17

Take 2-3 Tbsp of raspberry (or strawberry) jam and spread this along the base of the cooled tart shell. Fill the tart up with the mascarpone mixture and spread it to the edges, ensuring it covers the entire tart shell evenly.

- 2-3 Tbsp Raspberry Jam

18

Remove the stalks of the strawberries and slice them into quarters, lengthways. Then, starting from the outside and working your way to the centre, carefully place the strawberries around the edge of the tart in an even circle. Sprinkle with a few crushed pistachios to finish.

- 2 Punnets of Strawberries
- 1 Tbsp Chopped Pistachios

The tart can be kept in the fridge or served immediately!

Strawberry Mascarpone Tart