Berry and mascarpone tart

Recipes / Vegetarian

Sweet, crisp pastry is the delicious base for plump berries on a bed of smooth Drambuie-laced mascarpone and cream.

Recipe «Berry and mascarpone tart» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: Melted butter, to grease, 2 sheets frozen ready-rolled shortcrust pastry, just thawed, 1 x 250g ctn mascarpone, 250ml Pura Double Thick Cream, 60g icing sugar, sifted , 60ml Drambuie, 2 x 250g punnets fresh strawberries, washed, hulled, halved, 1 x 150g punnet fresh raspberries or fresh blackberries , 1 x 150g punnet fresh blueberries, Icing sugar, to dust.

Ingredients:

  • Melted butter, to grease 
  • 2 sheets frozen ready-rolled shortcrust pastry, just thawed 
  • 1 x 250g ctn mascarpone 
  • 250ml Pura Double Thick Cream 
  • 60g icing sugar, sifted 
  • 60ml Drambuie 
  • 2 x 250g punnets fresh strawberries, washed, hulled, halved 
  • 1 x 150g punnet fresh raspberries or fresh blackberries 
  • 1 x 150g punnet fresh blueberries 
  • Icing sugar, to dust 

Instructions

  1. Preheat oven to 200°C. Brush a 34 x 11cm (base measurement) fluted tart tin, with removable base, with butter to grease.
  2. 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.
  3. 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.
  4. Meanwhile, combine the berries, remaining sugar and remaining Drambuie in a bowl. Cover and place in the fridge for 1 hour to chill.
  5. Spoon a little berry mixture over tart. Dust with extra icing sugar. Serve with remaining berry mixture.