Strawberry Mascarpone Tart with a Raspberry Sherry Syrup

So, I just got back from India. I was on a cheapo ticket so instead of a direct flight I had a stopover on the way to New Delhi. I don’t like flying and the only thing nice about is that it gets me somewhere. Flying itself, I dislike immensely. Cramped with tens of people, bad food and my fear of enclosed spaces. Its just not fun on any account. How many of you when you sit down on your seat, fervently wish for someone nice to come sit beside you? And, if not nice at least someone who doesn’t smell bad, is not rude etc? I know I do! Now, even if I do get someone nice, I’m not hoping for a conversation or to make a friend. To the contrary. I want to just not have to struggle through a flight I dislike being on in the first place. I like girls co-passengers best. They leave you alone! Which is quite of contrary to what they say about girls! Boys invariably will ask me that dreaded question, “and where are you from?” I think, I especially dislike that question because I live outside India and seem suspiciously, to be from all sorts of countries! I know I know the person is probably being nice and isn’t that I wanted in the first place? The fact is that I sort of don’t trust a boy asking me that question! I’m from India and we just don’t like boys asking us that sort of thing… 🙂

It’s like the first time I moved to America and a stranger asked me how I was doing, on the street. Just like that. I remember thinking to myself, how insolent! Grrr. Coming on to me like that. The poor unsuspecting guy was probably just being polite. I know any Indian girl reading this knows exactly what I mean. It’s just not cool for a guy to talk to a girl out of the blue like that in India. Some fifteen years on, I have changed and will myself greet strangers on the street. I think it’s wonderful. But a part of me is still suspicious when a guy talks to me off the bat.

Now I don’t know how I got to this topic or why. But, I know I am ranting. I’m told I am prone to rant!

Now, this tart needs no explaining. No talk. You just see it, want it and consume it! All too quickly…

from here

Strawberry Mascarpone Tart with a Raspberry Sherry Syrup

 

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Author: boxofspice

Ingredients

• Raspberry Syrup
• 250 grams raspberries, fresh or frozen ( I used frozen, much cheaper!)
• 55 grams caster sugar
• 1 tbsp water
• 60ml sweet sherry
• 
  
• The Tart
• 250 grams strawberries
• 200 grams  plain all-purpose flour
• 1 tbsp caster sugar
• 100 grams cold butter, chopped
• 1 egg
• ½ tsp vanilla extract
• 500 grams mascarpone cheese
• ¼ cup brown sugar
• ½ tsp vanilla extract
• 125 ml cream

Instructions

1. To prepare the syrup, place the raspberries, sugar, water and sherry in a small saucepan and stir over medium heat until the sugar is dissolved. Bring to the boil and cook for 5 minutes. Strain the syrup and allow to cool. Add the strawberries to the syrup and toss to coat. Cover and refrigerate.
2. To prepare the tart, place the flour, sugar and butter in a bowl and process until the mixture resembles fine breadcrumbs. (You can do this with your hands too, I do it with a hand held mixer). Add the egg and vanilla and process until the pastry just comes together. Turn out onto a lightly floured surface and work with your hands to form a ball. Flatten the pastry, wrap in plastic wrap and refrigerate for 30 minutes.
3. Preheat the oven to 180°C/355°F. Roll out the pastry on a lightly floured surface until 3mm thick. Line a 9" round fluted tart tin with the pastry, trim the edges and prick the base with a fork. Refrigerate for another 30 minutes. Line the pastry with baking paper, fill with baking weights and bake for 15 minutes. Remove the paper and weights and bake for a further 8–10 minutes or until golden. Set aside to cool.
4. Place the mascarpone, brown sugar and extra vanilla in a bowl and stir to combine. Place the cream in a large bowl and whisk until soft peaks form. Fold through the mascarpone mixture. Spoon into the tart shell and smooth the top. Arrange the strawberries on the tart and drizzle with remaining raspberry syrup.

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