Strawberry, mascarpone and redcurrant jelly tart
Strawberry, mascarpone and redcurrant jelly tart
Difficulty: Easy
Preparation time: 30 mins
Cooking time: 45 mins
Serves 6-8
For the shortcrust pastry (to be prepared the day before):
- 220g plain flour
- 40g ground almonds
- 60g cane sugar
- 125g butter
- 1 pinch of sea salt
- 1 egg
For the filling:
- 250g mascarpone
- 1 vanilla pod
- 200g white chocolate
- around 500g strawberries
- 100g redcurrant jelly
Instructions:
- Prepare the shortcrust pastry the day before: add the flour, ground almonds, sugar, butter (cut into cubes) and sea salt to the bowl of a mixer. Mix until it takes on a sandy texture.
- Then add the egg. Mix again until it forms a ball of dough. Wrap it in clingfilm and place in the fridge for 6 hours.
- The following day, preheat the oven to 210°.
- Grease the round dish. Use a rolling pin to roll out the dough to a thickness of 2 to 3mm. Place it in the dish and prick with a fork.
- Bake for 10 minutes. Lower the temperature to 180° and continue to bake for another ten minutes. Remove the dish from the oven and leave to cool.
- Wash and hull the strawberries. Melt the white chocolate over a bain-marie and then mix in the mascarpone. Add the pulp from the vanilla pod.
- Spread the mixture over the bottom the pastry shell and then refrigerate for around fifteen minutes. Then garnish with the strawberries.
- Gently heat the redcurrant jelly and then use a brush to coat the strawberries with it.
Chasseur products used in this recipe
Source: www.chasseur-cooking.com