Mascarpone tart
Chef:
Rosanne Hewitt-Cromwell
Prep:
15 mins
Cook:
15 mins
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
