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Walnut, Honey and Mascarpone Tart
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This decadent dessert is easy to make. The base is created directly on the baking sheet so there is no rolling out and you do not need a special tin. The pastry can be made ahead of time and kept in an airtight container for up to two days.
To save time, make the pastry in a food processor. For the best results, use the pulse button when combining the butter and flour, then once the water has been added, bring the dough together by hand to prevent it becoming overworked.
Keep an eye on the pastry when it is baking to make sure it doesn't turn too dark or it will taste bitter.
Typical values per serving:
44.1% fat per serving
This recipe was first published in November 2003.