Summery Strawberry Tart
You know Summer has arrived when the strawberries are sweet and juicy. It’s always nice to buy local, so it’s Victorian Strawberries for me, some of my favourite can be found at Sunnyridge down on the Mornington Peninsula.
For me, eating strawberries on their own satisfies the soul, although they are great for dressing up breakfasts, salads and especially desserts. Strawberry tart is just a simple, classic dish that is the perfect way to enjoy strawberries. If you had a yummy lemony filling and throw some meringue kisses on top, et voila! You have a kick ass Summer dessert to impress!
Summery Strawberry TartPrint Recipe
- 1 roll store bought shortcrust pastry, thawed
- 600 g mascarpone cheese
- 120 g icing sugar sifted
- zest of 2 lemons
- juice of 2 lemons
- 300 ml thickened cream
- 2-3 punnets strawberries halved
- meringue kisses to decorate optional
- edible flowers to decorate optional
- Preheat oven to 200°C or 180°C fan-forced.
- Line a greased 22cm round, loose-based fluted tart pan with pastry. Trim the edges and prick the base with a fork. Refrigerate for 15 minutes.
- Line the pastry case with non-stick baking paper, fill with baking weights and bake for 15 minutes. Remove the paper and weights and bake for a further 10 minutes or until the pastry is just cooked. Allow to cool in the tin.
- In the bowl of your standing mixer combine mascarpone cheese, icing sugar, lemon zest and juice and beat until creamy. Add cream and beat on high until you get a fluffy filling.
- Spread filling into the cooled, empty tart shell, top with halved strawberries and meringue kisses and edible flowers if using.
You can whip the cream and cheese mixture and store it in the fridge until you are ready to assemble the tart, to prevent the pastry from going soggy.