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Rustic berry tart with mascarpone cream

Rustic berry tart with mascarpone cream

Servings: 8

Ingredients

800g fresh strawberries, hulled
250g fresh blueberries
1/cup caster sugar
NOMU Vanilla Paste
500g ready-made butter puff pastry
1 egg, separated
1 tsp milk
250ml cream
½ cup good quality mascarpone

Directions

Preheat the oven to 180°C.

Place the strawberries, blueberries, caster sugar and a few pumps of NOMU Vanilla Paste in a saucepan. Gently cook until the sugar has melted and the berries just start to bleed. Be careful not to overcook the berries – you don’t want them to completely disintegrate! Set aside to cool.

Prepare the puff pastry by placing it on a chopping board and neatening the edges. Trim 1cm strips from each side of the pastry sheet and set them aside. Transfer the pastry sheet onto a baking tray lined with baking paper. Brush a 1cm border with egg white and arrange the 1cm strips on top, all around the edge of the pastry, to form a neat border (the egg white acts as glue). Lightly beat the egg yolk with 1 teaspoon of milk and brush the entire pastry sheet and border.

Prick the base of the sheet with a fork (to prevent excessive puffing) and bake in the oven for 15–20 minutes until golden brown and beautifully puffed around the edges. Allow to cool completely before assembling.

For the filling, whip the cream until it forms soft peaks. Add the mascarpone 1 tablespoon at a time, mixing well after each addition. To assemble the tart, fill the centre with the cream mixture and top with the cooled berry mixture. Serve immediately.

 

Tip: You can use any of your favourite berries in this recipe, such as raspberries, blackberries and mulberries.

Ingredients

800g fresh strawberries, hulled
250g fresh blueberries
1/cup caster sugar
NOMU Vanilla Paste
500g ready-made butter puff pastry
1 egg, separated
1 tsp milk
250ml cream
½ cup good quality mascarpone

Directions

Preheat the oven to 180°C.

Place the strawberries, blueberries, caster sugar and a few pumps of NOMU Vanilla Paste in a saucepan. Gently cook until the sugar has melted and the berries just start to bleed. Be careful not to overcook the berries – you don’t want them to completely disintegrate! Set aside to cool.

Prepare the puff pastry by placing it on a chopping board and neatening the edges. Trim 1cm strips from each side of the pastry sheet and set them aside. Transfer the pastry sheet onto a baking tray lined with baking paper. Brush a 1cm border with egg white and arrange the 1cm strips on top, all around the edge of the pastry, to form a neat border (the egg white acts as glue). Lightly beat the egg yolk with 1 teaspoon of milk and brush the entire pastry sheet and border.

Prick the base of the sheet with a fork (to prevent excessive puffing) and bake in the oven for 15–20 minutes until golden brown and beautifully puffed around the edges. Allow to cool completely before assembling.

For the filling, whip the cream until it forms soft peaks. Add the mascarpone 1 tablespoon at a time, mixing well after each addition. To assemble the tart, fill the centre with the cream mixture and top with the cooled berry mixture. Serve immediately.

 

Tip: You can use any of your favourite berries in this recipe, such as raspberries, blackberries and mulberries.

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