5/18/2017

Strawberry, Ricotta and Mascarpone Tart

The friend I've mentioned before on here, who owns a tea shop, came over at the weekend and brought me some strawberries grown locally. I wanted to make a tart with some of them, so found a French recipe in a folder for this one.

The pastry is 'une pâte sablée', a rich sweetened shortcrust, but it's made in a processor or mixer. The filling is just a mixture of mascarpone, ricotta and icing sugar and the whole is topped with sliced strawberries.

For the pastry - 1 egg, 200g flour, 125g butter, 75g caster sugar, 50g ground almonds, 1 tspn almond essence [opt], pinch salt.

For the cream - 250g each of mascarpone and ricotta and 100g icing sugar

Topping - punnet of strawberries, sliced

Preheat oven 200c/gas6          You need a 23cm tart tin

Put all the ingredients for the pastry in a blender and mix till blended. Bring together into a ball, cover with clingfilm and put in the fridge for at least half an hour.

Mix the cheeses and icing sugar together in a bowl.

Take pastry out of fridge and roll out to fit the tart tin. Bake for 20 mins till light golden colour.

When cold, spoon the cream into the pastry case and decorate with the strawberries.



Photography by my daughter!
It was a delicious ending to a family meal. The filling wasn't too sweet and had a lovely soft texture. The slightly sweet pastry was crisp and contrasted well with the filling, and the strawberries were delicious, really tasting like strawberries. A nice simple but delicious dessert.


1 comment:

Phil in the Kitchen said...

A lovely, simple dish and I must admit that I usually use a machine if I make pastry these days. It's odd how some strawberries just don't taste like strawberries lately.