Summery Strawberry Tart
Print RecipeIngredients
- 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
Instructions
- 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.
Notes
Tips:
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.
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.
