Strawberry and Honey Mascarpone Tart
This is like the most divine strawberry shortcake, with a twist. Feel free to replace the strawberries with raspberries, blueberries or even a mixture of the three.
Ingredients
- 1 x recipe for Sweet Pastry, with the finely grated rind of 1 orange added in place of the lemon. Bake it blind and place out of the tin on a big serving plate.
- 150 ml (51⁄4 fl oz) cream
- 250 g (9 oz) mascarpone (1 x tub)
- 4 tbsp honey
- 2 tbsp orange juice or Cointreau
- 150 g (5 oz) strawberries, sliced. If using raspberries or blueberries instead, don’t slice them.
- 1 x 27 cm (101⁄2 in) tin with 3 cm (13⁄4 in) sides or 1 x 30 cm (12 in) tin with 2 cm (3⁄4 in) sides
Method
- In a bowl, whisk the cream with the mascarpone and 2 tbsp honey
- until it is the consistency of whipped cream. Fold in the orange juice or Cointreau. Spread out in the cooled pastry case and arrange the strawberries on top. Brush with 2 tbsp of warmed honey to glaze the top.