Strawberry mascarpone tart

Strawberry mascarpone tart_keelings_easyfood

Serves 6

For the shortcrust pastry:
150g plain flour
15g icing sugar
75g cold butter
1 egg yolk
2-3 tbsp ice-cold water

For the strawberry topping:
250g Keeling’s strawberries, halved and
1 tbsp caster sugar
1 tsp vanilla extract
2 tsp water

For the mascarpone filling:
300g mascarpone, room temperature
30g icing sugar, sieved
Zest of 1 lemon
1 tsp vanilla extract

To decorate:
Lemon zest
Fresh mint leaves

  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease a 20cm tart tin and line the
    base with parchment paper.
  2. In a large bowl, sieve together the flour and sugar. Use your fingers to rub in the butter until the mixture resembles breadcrumbs.
  3. Mix in the egg yolk and enough cold water to form a soft dough. Turn the pastry onto
    a floured surface and lightly knead until the dough comes together. Wrap the pastry in cling
    film and refrigerate for at least one hour.
  4. On a floured surface, roll out the dough to about 4mm thick. Lift the pastry into the prepared tin, gently pushing it into the sides. Trim away any excess.
  5. Line the pastry with parchment paper and fill with baking beans. Bake for about 15-20 minutes or until the pastry is a pale golden colour. Remove the paper and the beans and bake for a further five minutes. Remove from the oven and allow to cool completely.
  6. In a pot, combine all of the ingredients for the strawberry topping. Cook gently over a medium-low heat for 4-5 minutes until the strawberries are soft and syrupy. Stir gently to
    avoid breaking up the strawberries too much. Allow to cool.
  7. For the mascarpone filling, place all of the ingredients in a large bowl. Using an electric
    mixer, beat the filling together until smooth.
  8. Add the filling to the cooled pastry case and use a spatula to smooth the top. Spoon over
    the strawberries and decorate with lemon zest and fresh mint.

Per Serving 331kcals, 17.8g fat (10.9g saturated), 33.6g carbs (11.8g sugars), 9.1g protein, 1.5g fibre, 0.116g sodium


This recipe is sponsored by Keelings.