Sweet, crisp pastry is the delicious base for plump berries on a bed of smooth Drambuie-laced mascarpone and cream.
- Preheat oven to 200°C. Brush a 34 x 11cm (base measurement) fluted tart tin, with removable base, with butter to grease.
- Cut a 15 x 24cm rectangle from each pastry sheet. Line the prepared tin with pastry strips, overlapping slightly. Press to seal. Place on a large baking tray. Cover with plastic wrap. Place in the fridge for 20 minutes to chill. Use a fork to prick the base all over. Bake for 20 minutes or until golden. Set aside in the tin to cool completely.
- Whisk together the mascarpone, cream, half the icing sugar and half the Drambuie in a bowl until firm peaks form. Place tart case on a serving plate. Spoon cream mixture over base. Smooth surface. Cover. Place in fridge for 1 hour to chill.
- Meanwhile, combine the berries, remaining sugar and remaining Drambuie in a bowl. Cover and place in the fridge for 1 hour to chill.
- Spoon a little berry mixture over tart. Dust with extra icing sugar. Serve with remaining berry mixture.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set