Berry mascarpone tart

all details

No need for fiddly pastry bases here, this instant biscuit base doesn't require cooking. Make in advance but fill and decorate just before serving.

Berry mascarpone tart
Photo: Marina Oliphant

Ingredients

  • 200g sweet digestive biscuits
  • 50g hazelnut meal
  • 80g unsalted butter, melted
  • 200ml thickened cream
  • 250g mascarpone
  • 1 tsp vanilla extract
  • 2 punnets mixed berries
  • Mint leaves to garnish

Method

For the crust, crush biscuits in a food processor. Pour into a bowl and mix in hazelnut meal. Thoroughly mix in butter. Spoon into an 11-centimetre x 34-centimetre rectangular tart tin with a removable base and press down evenly, including the sides, to make an even crust. Refrigerate for one hour or until base is set. To make the filling, whip cream to soft peaks, fold through mascarpone and flavour with vanilla. Spoon into the crust and top with berries and mint.

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  • Cuisine - Italian
  • Course - Dessert

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2 reviews

  • Rating: 2.5 out of 5 stars

    Easy and beautiful to look at. However I am not a huge fan of the cream/mascarpone filling.. too rich and thick.... I would substitute with the classic philadelphia cheese, condensed milk and lemon filling and it would be amazing. Base is delicious.. whizzed the nuts up to make meal.. delicious and crumbly,

    Commenter
    Salbadal
    Location
    Date and time
    January 19, 2013, 11:35PM
  • Rating: 3.5 out of 5 stars

    I tried this for a small dinner party. Great success! Only challenge was not having the right sized tin but used a circular pan and worked fine.

    Commenter
    Delish
    Location
    Date and time
    August 15, 2013, 3:01PM
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