This tart will melt in your mouth. It is definitely the taste of summer. It is the recipe of my good friend Anne O’ Leary which she has generously shared with me. The filling is easy to make unlike a crème patisserie so novices can try their hand at it. Feel free to substitute your favourite berry or use a combination of them on top. Enjoy!

For the pastry case:

175 grams/ 1  cups plain flour (all purpose)

40 grams/  icing sugar

75 grams/ 5 tablespoons cold salted butter

1 egg yolk (reserve the white for later)

1 tablespoon ice cold water approx

Filling:

250 grams/ 1 cup plus 2 tablespoons mascarpone cheese – approx 1 tub

200 grams/1 ¼ cups white chocolate

145 millilitres/ cup cream

Fresh Strawberries

Method:

If you have a food processor add all the pastry ingredients and process until they form firm dough. If not, crumble your butter into the flour and icing sugar. Add the egg and sufficient cold water and use a knife to mix together to make a firm dough. This avoids the heat of your hands melting the butter    Turn out and knead lightly before wrapping in cling wrap and leaving in the fridge for 30 minutes to rest. Roll out the pastry as thinly as possible and carefully line a loose bottomed flan tin, pressing the pastry around the base and sides so it comes 5 millimetres/ ¼ inch above the tin. This is to allow for shrinkage during baking. Then prick the base with a fork and brush all over with the reserved egg white which you have lightly beaten. To avoid a soggy bottom preheat your oven to 200C/400F and place a baking tin inside the oven to pre heat also.  Place your pastry case on the preheated tray and bake for 20 minutes until golden brown. Allow to cool before filling.

To make the filling, melt the mascarpone cheese and white chocolate together over a pan of simmering water. Allow to cool. Once cooled, fold in 145 millilitres of lightly whipped cream. Don’t be tempted to add the cream before the cheese and chocolate mixture has cooled as the cream will dissolve into nothing! Spoon into your pastry case and chill in the fridge until set. Top with fresh strawberries and dust with icing sugar just before serving.

Cheat by using shop bought shortcrust pastry or even the pre baked pastry cases.

Make this tart gluten free by substituting the flour and baking powder with a GF variety. I like Dove’s Farm brand. Remember to include ¼ teaspoon of Xanthum gum. Remember to roll between 2 sheets of cling film to avoid the pastry breaking.