Mascarpone tart

Prep: 15 mins
Cook: 15 mins
Mascarpone tart

200g Ginger Nut biscuits

90g unsalted butter, melted

200g mascarpone

150ml double cream

50g icing sugar

Zest of 1 lemon

250g raspberries or strawberries

1 tbsp caster sugar

1 tbsp lemon juice

Preheat the oven to 180°C/350°F/Gas Mark 4.

Place the biscuits into a re-sealable plastic bag, expel all of the air and seal the bag. Bash with a rolling pin until they resemble fine breadcrumbs. Add the biscuit crumbs to the melted butter and stir to combine.

Press the biscuit mixture into the base and sides of a 23cm/9in loose-bottomed tart  tin and bake in the preheated oven for 15 minutes. Remove from the oven and allow to cool completely.

In a large bowl, whisk together the mascarpone, cream, icing sugar and lemon zest until stiff. Fill the cooled tart case with the mascarpone mixture and refrigerate until ready to serve.

In a separate bowl mix the berries with the caster sugar and lemon juice and set aside until ready to serve.

To serve, remove from the tart tin and top with the macerated berries; pour any remaining juice from the berries over too.

Serves
6-8

Preparation Time
15 minutes

Cooking Time
15 minutes

Main ingredients
Dairy, Flour, Fruit, Cheese

Recipe Type
Cakes & Baking, Dessert, Cheesecake

Special Info
Vegetarian, Pregnant Mums

Level of Difficulty
Easy

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