How to make the perfect strawberry and raspberry tart
By Corin0 , blog bagousenfollie06
- For the pastry
- 250g flour
- 125g softened butter (not melted )
- 1 egg yolk
- 2 tbsp milk
- 2 tbsp sunflower oil
- 2 tbsp caster sugar
- 1 pinch of salt
- For the topping
- 1 tub mascarpone - 250g
- 2 tbsp double cream
- 2 tbsp milk
- 1 sachet vanilla sugar
- 750g strawberries
- 125g raspberries
- Icing sugar
Level of difficulty Easy
Preparation time 10mins
Cooking time 25mins
Cost Budget Friendly
How to make the pastry:
In a bowl, add the flour and softened butter, cut into small cubes. Crumble with your fingers until the mixture resembles bread crumbs.
Add salt, sugar and knead, then the milk and oil, knead again and finally add the egg yolk.
Make a smooth and flexible dough. Make a ball, dust with flour, wrap in cling film and chill if possible for 1/2 hour (not compulsory).
Pre-cook the pastry. The easiest way is to roll the dough on a sheet of baking paper and place the paper in the pie tin; cut off the excess pastry and paper (I leave a little about 1cm of pastry folded over the edge of the tin). Prick the base with a fork then cover with baking paper and ceramic beads or beans so it does not rise and bake at 180 ° C for 25 min (depending on your oven). The pastry is ready when it is golden brown and dry enough to be removed easily from the tin.
Put the mascarpone in a bowl, cream, milk and vanilla sugar. Beat with an electric whisk to make a creamy lump free mixture. Pour over the pastry, when cooled.
Wash and hull the strawberries, place them on the tart with the raspberries around the edge.
Before serving, sprinkle with icing sugar using a small sieve. Enjoy!
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