Mascarpone Tart with Christmas Berries

Mascarpone Tart

 

A fresh and simple dessert in 30 minutes. 

Ingredients

• Melted butter, to grease fluted tart tin (removable base)  
• 2 sheets (25 x 25cm) chilled ready-rolled shortcrust pastry
• 500g mascarpone
• 1/4 icing sugar, sifted
• Rind of one lemon
• 1 tsp vanilla extract or essence
• 1 punnet fresh strawberries (quartered)
• 1 x 150g punnet fresh raspberries
• 1 pommegranate (de-seeded)

Method

1. Preheat oven to 200°C. Brush the fluted tart tin with butter.


2. Line the prepared tin with the squares of pastry, 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, icing sugar, lemon and vanilla essence. Place tart case on a serving plate. Spoon cream mixture over base. Smooth surface. Cover. Place in fridge for 1 hour to chill.


4. Centre the berries on the tart and serve!