This tart is a perennial crowd pleaser, with a flaky butter puff pastry base topped off with lashings of rich cream and tangy berries. It’s the perfect light dessert to serve after a large Christmas dinner, and it’s so mouth-wateringly delicious, your family will beg you to make it time and time again!
Fresh Berry & Mascarpone Cream Tart
Serves: 8
Prep/Cook Time: 10 minutes Cook time – 20 to 30 minutes
Skill Level: Easy
Ingredients
- 1 (375g packet) Carême All Butter Puff Pastry, defrosted
- 1 egg, beaten
- 250g mascarpone cheese
- 300ml thickened cream
- 1/4 cup icing sugar
- 2 teaspoons vanilla bean paste
- 1 punnet each of strawberries, blueberries and raspberries
- 1 handful fresh mint
Method
- Preheat oven to 200°C.
- Line a large baking tray with baking paper. Unroll the pastry and lay it on the baking tray. Using a small knife, score a 2cm border around the edge of the pastry. Brush the scored edge with the beaten egg and bake for 20 minutes or until the edges are golden and puffed.
- Remove from the oven and gently press the pastry down within the scored edge. Set aside to cool completely.
- To make the mascarpone cream, beat the mascarpone and icing sugar in a large bowl until well combined and smooth. In a separate bowl, combine the thickened cream and vanilla bean paste then beat until stiff peaks form. Gently fold the cream mixture through the mascarpone mixture until just combined.
- Cover the pastry with the mascarpone cream mixture, then top with berries.
Serving instructions
Garnish with mint leaves and serve immediately.
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