Mascarpone Fresh Fruit Tart

 Tart case

Plain Flour - 175g
Butter - 50g
Shortening - 25g
Castor Sugar - 50g
Egg Yolk - 2 numbers
Chilled Water - 1 Tbsp
Apricot Jam - 100g

Dairy Whipping Cream (whipped) - 150g
Mascarpone Cheese - 250g
Icing Sugar - 35g
Orange Rind - 2 numbers
Fresh Fruits
Apricot Jam

Apricot Jam

Mascarpone Fresh Fruit Tarts

  1. To make pastry, sift the flour into a large mixing bowl and rub or cut in the fat until the mixture resembles find breadcrumbs.  Stir in castor sugar.  Add the egg yolks and enough chilled water to make a soft dough.
  2. Roll out the pastry thinly between two sheets of plastic wrap.  Line the tart moulds.  Prick the base of the pastry case.
  3. Preheat oven to 180C.
  4. Line the base with aluminum foil and baking beans.  Bake for 10 minutes.  Lift out the foil and beans and return to the pastry to oven for 5 minutes.
  5. Brush with apricot jam.  Leave to cool on a wire rack.
  6. To make filling, whip the cream to soft peaks, then stir it into the mascarpone with the icing sugar and orange rind.
  7. Pipe the filling into tarts and top wit fresh fruits.  Brush the fruits with apricot jam.

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