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Mascarpone and fresh date tart
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Prep Time:
65 minutes
Cook Time:
65 minutes
Total Time:
130 minutes
Ingredients:
  • 375.00 ml plain flour
  • 125g butter, chilled and cut into cubes
  • 2 egg yolks
  • 20.00 gm chilled water
  • 12 fresh dates, pitted, halved
  • 250g mascarpone cheese, at room temperature
  • 126.25 gm thickened cream
  • 2 eggs, lightly beaten
  • 40.00 gm caster sugar
  • 10.00 gm cornflour
  • 4.40 gm vanilla extract
  • double cream, to serve
  • cocoa powder, to serve (optional)
Instructions:
  • Add the flour and butter to a food processor and pulse until it resembles breadcrumbs. Incorporate the egg yolks and chilled water, pulsing until the dough forms.
  • Transfer the dough to a floured surface and knead until smooth. Shape it into a 3cm thick, 15cm diameter circle. Wrap the dough in plastic wrap and chill in the refrigerator until firm, about 30 minutes. Meanwhile, preheat your oven to 200°C. Grease a 23cm fluted tart tin. Roll out the pastry between two sheets of baking paper to fit the tart tin. Gently press the pastry into the tin, cutting off any excess. Chill the pastry in the fridge for 20 minutes.
  • Prepare the pastry by lining it with baking paper and filling it with pastry weights, rice, or dried beans. Bake the tart for 10 minutes on a baking tray. Remove the paper and weights, and continue baking for another 10-15 minutes until lightly golden. Allow it to cool before serving.
  • Arrange the dates on the pastry base, then mix the rest of the ingredients until smooth. Carefully pour the custard mixture over the dates.
  • Bake for 35-40 minutes until the custard is golden and set. Allow to cool, then refrigerate. Serve with a dollop of double cream and a sprinkle of cocoa powder, if desired.

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