Strawberry Tart
Ingredients
Pastry
·
200 grams butter at room temperature
·
½ cup brown sugar
·
¼ cup granulated sugar
·
1½ cups plain flour
·
½ cup whole wheat flour
·
Pinch of salt
·
½ teaspoon ground cinnamon
Filling
·
100 grams soft goat’s cheese
·
2 teaspoons finely grated orange zest
·
¼ cup icing sugar, sifted
·
2-3 tablespoons brandy or orange liqueur
·
500 grams mascarpone
To finish
·
Approximately 45 medium-sized strawberries,
hulled
·
1/3 cup apricot jam, warmed and sieved
·
1 tablespoon pistachios
·
Small mint leaves
·
26 cm loose-based tart tin
Recipe
Pastry:
1. Beat the butter and both sugars for 2 minutes. Sift the flours, salt
and cinnamon together, add and mix until just combined.
2. Roll the pastry out between 2 sheets of baking paper to a 30 cm
circle. Slide onto a baking tray and refrigerate until just firm enough to
handle. Line the tart tin, patching the pastry where necessary and smoothing
the cracks to give an even surface. Refrigerate or freeze until firm.
3. Preheat the oven to 200°C.
4. Bake the tart case blind (see below) for 20 minutes. Reduce the oven
temperature to 170°C. Remove the paper and beans and continue to bake the tart
until the pastry is fully cooked, about 10 minutes. Cool.
Filling: Beat the goat’s cheese, zest,
icing sugar and brandy together. Using a large metal spoon, fold in the
mascarpone. Be careful not to over mix or the mascarpone will curdle.
Strawberry
Tart
To finish: Spread
the cream over the base of the tart and arrange the strawberries on top. Brush
the berries with warm jam to give a glossy sheen and garnish with pistachios
and mint.
