This is my “go-to”recipe to make these cute little tarts both sweet & savory. Its buttery,flaky and its quite easy to prepare.The original recipe requires 100./. all purpose flour.However,I have used whole wheatflour to make it a slightly healthier version.
Some of the ingredients used in this recipe are
Ingredients for the pastry (to line 8cm individual tart cases):
62g all purpose flour
62 gm whole wheat flour
Pinch of salt
70g butter
½ tablespoon raw brown sugar /caster sugar
1 egg yolk
2 tablespoons cold water
For the cream filling
100ml mascarpone
100ml double cream
¼ teaspoon vanilla bean paste
For the topping and glaze:
200g Mixed soft berries (such as strawberries, raspberries, blackberries, redcurrants)
100g redcurrant jam
½ lemon
Warm water
Ingredients for the pastry.
1. Sift the flour into a medium size bowl and add the salt. Cut the butter into small cubes, and mix it with the flour .Do this until the butter has been broken into small pea-sized pieces. Then, gently rub the flour and butter together until it resembles fresh breadcrumbs. Stir in the sugar.
2. In a small bowl combine the egg yolk and water. Gently beat with a fork
3. Add 25g of this egg yolk mixture to the crumb and distribute the liquid as quickly as possible. This will create flakes of pastry - if they are very dry add a little more of the liquid to any dry areas of crumb.
4. Now shape it into a flat disc, wrap in clingfilm and chill for 15 - 20 minutes before rolling it out.
5.Pre heat the oven to 200°C. Roll out the pastry to a thickness of about 3mm and use it to line the flan ring, or divide into 4 before rolling (if making individual tarts).
6. Now bake these in the oven for 25-30 minutes. Once done, allow it to cool down properly on the baking sheet.
Directions to prepare the filling
1.Place the mascarpone and cream in a medium sized bowl and whisk using electric beaters until thick enough to support the berries in the final tart.
2.Stir in vanilla bean paste and sieved icing sugar to taste – start with 1 tablespoon. Chill until required.
3. Prepare the strawberry glaze. 1. Place the strawberry jam in a small saucepan over a low heat and melt gently .Add lemon juice & zest and mix it well.
4.Pass the jam through a fine sieve into a clean bowl and let it cool down.
Assemble the tart.
1. Spoon or pipe the mascarpone cream into the pastry case, and smooth to ensure the surface is even. Arrange the fruit carefully over the surface and glaze with the strawberry glaze.
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