Berry and Cream Tart
- FOR THE BASE
- 200g digestive biscuits or graham crackers, blitzed (7 oz)
- 70g unsalted butter, melted (2½ oz)
- pinch salt
- FOR THE TOPPING
- 125g mascarpone (1/2 cup)
- 125g cream (1/2 cup)
- 27g caster (superfine) sugar (2 tbsp)
- 1 tsp vanilla paste
- 1 punnet strawberries, washed and hulled, some halved
- 1 punnet blueberries
- Edible flowers (optional)
- To make the base, place the ring from a 9 inch spring form tin on a tray lined with baking paper.
- Combine the biscuits, salt and butter, and press evenly into the base of the tin.
- Chill in the fridge till firm.
- To make the topping, whip the mascarpone, cream, sugar and vanilla in a stand mixer fitted with whisk attachment until stiff peaks form.
- Remove the tart base from the tin and place on a plate.
- Use a piping bag fitted with a round nozzle to pipe dots of the cream all over the tart base.
- Arrange the berries (and flowers, if using) in and amongst the cream.
- Keep refrigerated. Serves 8.
- Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2016/09/06/berry-and-cream-tart/
3.5.3208