| Ingredients
for the pastry:
200g plain flour
75g icing sugar
100g chilled, unsalted butter
1 egg
for the filling:
250ml tub mascarpone
150g white cooking chocolate
1 tpn vanilla essence
284ml double cream
30g icing sugar
1 punnet strawberries
1 punnet blueberries
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Method
1 preheat the oven to 180°C
First make the pastry by placing flour and icing sugar together in a food processor - pulse a couple of times to 'sieve' - then cut chilled butter into dice and add, pulse again. Crack in the egg and process to dough, stopping immediately when it begins to form a ball. Roll between layers of cling film and line a 28cm tart tin, chill for at least 30 minutes. Prick the base all over with a fork and bake for 20-25 minutes until crisp and golden, allow to cool completely in the tin.
2 Place chocolate, broken into pieces, in a bowl together with the vanilla and mascarpone cheese, set the bowl over a pan of simmering water (not touching the base of the bowl) and melt together to a sauce. Allow to cool.
3 Whisk cream, icing sugar and vanilla essence together until soft peaks are forming then fold in the white chocolate cheese sauce, spread the mixture into the tart shell leaving soft peaks. Scatter the surface with mixed soft fruit of your choice. Chill for a couple of hours before serving. |
