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Strawberry mascarpone custard tart
Strawberry mascarpone custard tart
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Prep Time:
45 minutes
Cook Time:
55 minutes
Total Time:
100 minutes
Wow your guests with a creamy mascarpone custard tart topped with fresh, sweet strawberries.
Ingredients:
  • 375.00 ml plain flour
  • 125g cold butter, chopped
  • 150.00 gm ground almonds
  • 40.00 gm caster sugar, plus 40.00 gm extra
  • 50.00 gm iced water
  • 500g strawberries, hulled and halved
  • 126.25 gm thickened cream, to serve
  • 250g mascarpone
  • 90.00 gm brown sugar
  • 3 eggs
  • 1 tsp vanilla bean paste
  • 126.25 gm cream
Instructions:
  • In a large bowl, combine flour and butter, using your fingertips to create a mixture resembling fine breadcrumbs. Mix in almonds and caster sugar. Drizzle iced water and stir with a knife until the mixture begins to come together.
  • Combine the dough and place it on a non-stick baking paper. Roll it out to fit a 28 x 20cm loose bottom flan tin, trimming the edges. Chill for 20 minutes before using.
  • Preheat the oven to 180C (160C fan). Line the pastry with non-stick baking paper and weigh it down with dried rice or beans. Bake for 15 minutes, remove the rice or beans, and bake for an additional 15 minutes until dry and slightly golden. Let it cool completely before filling.
  • In a bowl or large jug, whisk together mascarpone, sugar, eggs, and vanilla until smooth. Slowly add cream while whisking constantly. Pour the mixture into the tart shell and bake for 25 minutes until it's set and lightly golden. Allow it to cool before serving.
  • Before serving, in a bowl, combine strawberries with extra sugar. Allow to stand for 5 minutes, turning occasionally until strawberries look glossy and sugar is dissolved. Right before serving, spoon strawberries over the tart and serve with cream.

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