Strawberry & mascarpone tart
To give you some idea of just how ridiculously easy it is to make this lovely summer tart, I prepared it with a two month old baby strapped to my chest! This is the kind of recipe that you can just sling together within a few minutes and it looks like you’ve been slaving away in the kitchen for hours to produce a decadent dessert. What could be better? This tart has a rich, flaky crust topped with a creamy cheesecake filling, sweet fresh strawberries and fragrant basil.
1 sheet of ready rolled puff pastry
2 tbsp sugar
few basil leaves
Preheat your oven to 220°c and grease or line a large baking sheet.
Unroll the pastry onto the baking sheet and use a sharp knife to score about one centimetre in from the edge all the way around.
Beat together the mascarpone and the sugar until nice and smooth. Lightly beat the egg and add most of this to the cheese mixture, keep bake just enough to brush around the edges of the tart. Beat the egg into the cheese mixture, ensure it is well combined. Spread this over the tart base, keeping within the scored lines. Slice the strawberries and spread these over the cheesecake topping. Brush the edges of the tart with the reserved beaten egg and sprinkle with a little sugar to give the crust a nice glaze and crunch.
Bake the tart for 20 minutes, until the topping has set and the pastry is golden-brown. Leave to cool before dusting with icing sugar and scattering on a little shredded basil and serving.