Sunday, January 19, 2014

Ridiculously Easy Berry Tart Recipe

For a lot of last year I took a break from teaching and instead was working as a cook at a conference centre/campsite. The groups we cooked for ranged from a walk-in-the-park 30, to the slightly-more-crazed 300. As the year progressed I was forced to became a little less recipe-dependent, and instead had to start relying on my tastebuds to tell me if a dish was ready to be served. One day in the kitchen my boss handed me the Burke Street Bakery cookbook, pointed out a recipe, listed what ingredients we did and didn't have available (all of which were in the recipe!), and then left me to my own devices to create something edible.

Luckily for me, the combination of mascarpone, cream, and icing sugar is an absolute winner, which, when paired with some fresh fruit makes a knockout dessert. It gained rave reviews from the 'campers', and that sort-of recipe came to mind recently when I was desperate for a 'minimum effort, maximum impact' dessert.

Ridiculously Easy Berry Tart

Tart base and cream filling can be made and assembled up to a day ahead. Refrigerate and then throw on the fruit at the last minute.

(Serves 8-10)

125g butter, cubed and chilled
250g flour
cold water, chilled
250g mascarpone
200mL thickened cream
1/3 cup icing sugar, sifted
250g strawberries (1 punnet)
125g blueberries (1 punnet)

Preheat oven at 190°C.

Combine butter and flour in a bowl and mix using a hand pastry blender or food processor until the mixture resembles breadcrumbs. Add chilled water, 1tbsp at a time until the pastry comes together. Knead until smooth, and place in cling wrap in fridge for at least 30 minutes.

Roll out pastry between two sheets of baking paper until it will fit into a 25cm tart/flan tin. [I roll mine out so that the edges stick up and over the side of the tin by at least 5mm. This is my cheat's way of counteracting the pastry shrinking.]

Blind bake for 15 minutes, before removing the weights and cooking for another 10 minutes, or until cooked with a touch of golden. [Blind baking involves placing a sheet of baking paper over the layer of pastry and then weighing the pastry down with baking beads, or rice. These are then removed for the remainder of the cooking.]

Cool in tin for 15 minutes before removing and placing on a wire rack to cool completely.

Whip cream until soft peaks form. Beat in mascarpone and icing sugar until combined.

Spread mascarpone cream over the tart base and refrigerate until needed.

Cut strawberries into pieces, and scatter over tart with the blueberries.


Helen (Grab Your Fork) said...

Yum! Love tarts with mascarpone cream. Your tart base looks so perfect too!

Amanda@ChewTown said...

Mascarpone in tarts is an absolute winner! Topped with fresh berries its a combination that cannot be beaten. What a great recipe!