Strawberry mascarpone tart
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Try this recipe, courtesy of Nigel Slater. "You can use a pastry base for a soft fruit tart, but much easier to make is a crisp biscuit base similar to that of a cheesecake. I find any crunchy biscuit is suitable, but sweet oat biscuits are particularly so."
Enough for 6-8
1 large egg
1 tablespoon caster sugar
250g mascarpone cheese
A drop of vanilla extract
For the crumb base:
Almond, orange or sweet oat biscuits
You will need a rectangular tart tin approximately 34x12cm (13x5in) with a removable base, or something slightly wider and shorter.
Achieving the perfect results
- For the crumb base, melt the butter in a small saucepan. Crush the biscuits to a coarse powder in a food processor or using a plastic bag and a rolling pin.
- Thoroughly mix the crumbs with the butter, then tip theme into the tart tin, smoothing them into the corners and up the sides. Press firmly but not so hard that it becomes compacted. The base is better when slightly crumbly.
- To make the filling, start by separating the egg, put the yolk in a bowl with the sugar and beat for a few seconds until thoroughly mixed.
- Beat in the mascarpone until you have a custard coloured cream. Stir in a little vanilla extract – a drop or two should be enough. With a clean whisk, beat the egg white until it stands stiff, then fold it into the creamed mascarpone.
- Spoon the mixture onto the biscuit crust, spreading it smoothly right to the edges.
- Hull the berries, slice them thinly, then arrange them on the mascarpone.
- Keep cool, removing the tart form the refrigerator a good 20 minutes before serving.