Summer Berry Mascarpone Tart - Not only delicious, but a thing of beauty too!

Summer Berry Mascarpone Tart – Not only delicious, but a thing of beauty too!

Berry season is my favourite season! Strawberries, raspberries, blueberries, and gooseberries (which I’m actually not really fond of) are everywhere right now. And the best use of fresh berries, has to be the summer berry mascarpone tart. This recipe is the KIS (keep it simply) theory in its truest dessert manifestation.

Summer Berry Mascarpone Tart - Time for your close up

Summer Berry Mascarpone Tart – Time for your close up

Apart from their obvious deliciousness, berries are beautiful too. They make the perfect muse for a food photographer eager to take some stunning pictures. Luckily, I had such a person on-hand. A photographer friend has just moved down from Durban so I snatched her up to snap some pretty pictures for me. Check out her new wedding photography page HERE – shoutout to Shan!

Summer Berry Mascarpone Tart - That golden crumbly short crust though!

Summer Berry Mascarpone Tart – That golden crumbly short crust though!

When it’s hot out the last thing you want to do when craving a homemade treat is to be stuck in a sweltering kitchen, just bang a short crust tart base in the oven, mix up some mascarpone cream, (I use yoghurt in place of cream – coz healthy) and top with fresh berries. Summer berry mascarpone tart – keep it simple!

SERVES 6

How to make summer berry mascarpone tart

Summer Berry Mascarpone Tart - A pretty mess

Summer Berry Mascarpone Tart – A pretty mess

INGREDIENTS

  • 300g – 400g short crust pastry thawed
  • 250g mascarpone
  • 200ml natural yoghurt (the thicker the better)
  • A quarter cup cream
  • Zest of 1 lemon
  • 3 Tbs icing sugar (sieved)
  • 1 cup blueberries
  • 1 cup raspberries
  • Half a cup strawberries
  • NOTE: You can use a variety of any berries you choose!

 

The makings of a Summer Berry Mascarpone Tart

The makings of a Summer Berry Mascarpone Tart

 

METHOD

1.Pre-heat your oven to 180 degrees celsius and grease a tart or pie tin.

2.Roll out the pastry and press into tin ensuring no air pockets.

3.Prick tart base with a fork and line with foil or baking paper, ensuring that paper covers edges of the pastry so that it doesn’t burn. Fill paper with baking beads, beans, or rice.

4.Place in oven to blind bake for 20 – 30 minutes.

5.In the meantime, place mascarpone, yoghurt, cream, lemon zest and icing sugar in a bowl and mix to combine. Store in fridge to chill until needed.

6.Once base is cooked through, remove paper and beans, and return back to oven for 5 -10 minutes until golden.

7.Remove base from oven and allow to cool completely before filling with mascarpone mixture.

8.Return tart to fridge to chill whilst preparing berries.

9.Top tart with berries and enjoy!

Written by natasha

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