Berry mascarpone tart

Author:: Caroline Velik
Time:: 1-2 hours
Difficulty:: Easy
Serves:: 8
Special options:: Egg-free, Vegetarian
Rating:: Rating: 4 out of 5 stars
11 reader ratings

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.

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Ingredients

No need for an oven for this delicious summer treat. Photo: Marina Oliphant

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.

Main ingredient:: Cheese, Berries, Cream/Milk
Cuisine:: Italian
Course:: Dessert
Occasion:: Dinner Party, Australia Day, Afternoon Tea

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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,

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Salbadal

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Date and time

January 19, 2013, 11:35PM

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