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 TartTart 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.
125g butter, cubed and chilled
cold water, chilled
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.