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This tart is a feast for the eyes and actually a really low fuss dessert to make. Make the most of the Summer strawberries here.
Preheat oven to Preheat the oven to 200˚C/180˚C fan/400°F/Gas Mark 6.
Cut approx 5cm from the end of the pastry and attach to the longer side by pressing together.
Roll to a little larger than the tart tin and line the tin, carefully pressing the pastry into the sides of the tin.
Trim off any excess and prick the base with a fork.
Line each pastry case with baking paper, fill with baking beans and bake blind for about 10 minutes until pale golden.
Remove the beans and paper, and return to the oven for about 5 minutes to dry out the base.
Brush with the egg wash and return to the oven for 3 minutes to finish cooking the pastry.
Set aside to cool down completely in the tartlet tin.
For the filling, mix together the mascarpone, double cream, custard powder and vanilla bean paste until well combined.
When the tartlet cases have cooled, fill with the filling then arrange the strawberries on top.
Place the jam and water into a pan and warm slightly then brush over the strawberries. Chill in the fridge for 10 minutes and then serve.
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