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