Berry and Cream Tart
 
 
Ingredients
  • 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)
Method
  1. To make the base, place the ring from a 9 inch spring form tin on a tray lined with baking paper.
  2. Combine the biscuits, salt and butter, and press evenly into the base of the tin.
  3. Chill in the fridge till firm.
  4. To make the topping, whip the mascarpone, cream, sugar and vanilla in a stand mixer fitted with whisk attachment until stiff peaks form.
  5. Remove the tart base from the tin and place on a plate.
  6. Use a piping bag fitted with a round nozzle to pipe dots of the cream all over the tart base.
  7. Arrange the berries (and flowers, if using) in and amongst the cream.
  8. Keep refrigerated. Serves 8.
  9. Happy baking!
Recipe by Butter Baking at https://www.butterbaking.com/2016/09/06/berry-and-cream-tart/