Mascarpone Strawberry Tart

Light, fresh and fulfilling - Mascarpone Strawberry Tart. Sweetness of a beautiful pastry comes from my favourite Australian Chef Donna Hay, check it out for yourself and bake with me.
Delicious pastry, accompanied by a light and sweet cream filling, finished with strawberries or any kind of seasonal berries. Eat fast, so they won’t go bad.

Total Time: 45 minutes + 1 hour sit of The Pastry

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Shopping List

 

The Pastry:
225g of plain flour, sifted
80g of icing sugar, sifted
125g of a cold butter, in cubes
3 egg yolks
2 teaspoons of a good vanilla extract

The Cream Filling:
250g of Mascarpone Cheese
250g of a plain yogurt
2 splashes of juice from lemon
2-3 tablespoons of icing sugar (depends on sweetness you prefer), sifted

500g of ripe strawberries, washed, cleaned and sliced

 

Instructions

 

The Pastry

In a large mixing bowl place flour, sugar and butter. Start mixing the dough with your hands until you nicely process all butter in.
Add yolks (one at a time) and vanilla extract. Mix well until you get smooth and homogeneous piece of dough. Cover with a cling film and place in a fridge for about 1 hour.

Once The Pastry is chilled out, preheat the oven to 180 degrees.

Roll it out between 2 sheets of a baking paper and place it into a lightly greased pie tart pan (I used 26cm, which was really perfect). Transfer the dough into the form and smoothen in the middle and on sides by using your palm.

Then, take a fork and make imprints all around the crust. Cover with one of the sheets of a baking paper, used for the rolling, and place another tin to put some weight on it.

Bake in the oven for about 10 minutes, then remove the extra tin with baking paper and continue for another 10 minutes. Take it out into a room temperature and let it cool down completely. Done.

The Cream Filling

In a small metal bowl place Mascarpone, yogurt, lemon juice and sugar. First, add 2 tablespoons of icing sugar. Then, mix it well until smooth and taste. If you want to make it sweeter, add some more. However, do not forget that the pastry is sweet enough itself. Refrigerate until further processing.

Presentation

Once The Pastry is ready to work with, mold all The Cream Filling over the top.

Smoothen with spatula and decorate with strawberries into an image of flower, for instance. Don’t press them too hard, do not overthink it. You can serve it immediately with cup of tea or coffee. So yummy!

Makes 10 serves.




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