Strawberry Mascarpone Tart with a Raspberry Sherry Syrup
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
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.
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.
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.
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.
Recipe by Box of Spice at https://boxofspice.com/2014/05/strawberry-mascarpone-tart-with-a-raspberry-sherry-syrup/