Sweet Little Strawberry Tart
Equipment
- 20 x 20cm/8″ x 8″ baking tin
- Chopping knife
- Rolling pin
- Cutting knife
- Fork
- Baking parchment
- Baking beans
- Roasting tray
- Pastry brush
- Mixing bowl
- Whisk
- Chopping board
- Chopping knife
- Spatula
- Large bowl
Ingredients
- 1 pre-rolled all butter puff pastry sheet
- 250g mascarpone cheese
- 1 tsp vanilla bean paste
- 100ml milk
- 2 tbsp custard powder
- 3 tbsp caster sugar
- 150g strawberries sliced
- 75g strawberry jam
- 2 tbsp water
Instructions
- 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.
Notes
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.
Tried this recipe?Let us know how it was!