For biscuits I went for the Reflets de France Biscuits sables de Normandie, but digestives would be the normal type to use. Slater however wanted something “softer and with a more open texture will give the consistency I am hankering after”. Rather than making one large tart, in a tin with a removable bottom, I went for individual tarts. But the crumbly-ness of the base meant they were a total pain in getting off the metal. Fun eating them though!
The quantities as given, while providing enough base mix for 12 individual tarts, only give enough mascarpone topping for 6. A doubling of the quantity or halving that for the base will be required if not going for the full sized version.
Strawberry Mascarpone Tart
- 1 large egg
- 1 tablespoon caster sugar
- 250g mascarpone cheese
- 2 drops vanilla extract
- 350g strawberries
- 75g butter
- 250g biscuits
- Melt butter and mix with crushed biscuits. Line a loose-bottomed cake tin. Chill until set.
- Separate the egg. Mix the yolk with the sugar and then beat in the mascarpone. Add the vanilla extract. Beat the egg white until stiff and fold into the mascarpone.
- Spoon mix over the biscuit crust and top with the strawberries, thinly sliced.
- If making individual tarts, rather than one large one, you will require double the quantity of the mascarpone topping.
“This is to be a crust that collapses at the merest pressure from your fork, then sticks to the cream filling in fat, pebbly crumbs”