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Berry and mascarpone tart
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Flaky pastry filled with juicy berries over creamy mascarpone spiked with Drambuie.
Ingredients:
  • 2 sheets (25 x 25cm) frozen ready-rolled shortcrust pastry, just thawed
  • 1 x 250g ctn mascarpone
  • 250ml (1 cup) Double Thick Cream
  • 60g (1/3 cup) icing sugar, sifted
  • 60ml (1/4 cup) Drambuie
  • 2 x 250g punnets fresh strawberries, washed, hulled, halved
  • 1 x 150g punnet fresh raspberries or fresh blackberries
  • 1 x 150g punnet fresh blueberries
Instructions:
  • Preheat the oven to 200°C. Grease a 34 x 11cm fluted tart tin with a removable base using butter.
  • Cut a 15 x 24cm rectangle from each pastry sheet. Line the tin with the pastry strips, slightly overlapping and press gently to seal. Chill in the fridge for 20 minutes, covered with plastic wrap. After, prick the base all over with a fork and bake until golden, around 20 minutes. Allow to cool completely in the tin.
  • In a bowl, combine mascarpone, cream, half of the icing sugar, and half of the Drambuie. Whisk until firm peaks form. Place the tart case on a serving plate and spoon the cream mixture over the base. Smooth the surface, cover, and chill in the fridge for 1 hour.
  • Combine the berries, sugar, and Drambuie in a bowl, cover, and chill in the fridge for 1 hour.
  • Drizzle tart with a spoonful of berry mixture, sprinkle with a touch of icing sugar, and serve with the remaining berry mixture on the side.

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