zoom
  • Save to your scrapbook
  • Save to your scrapbook

    Strawberry, basil and mascarpone tart

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Strawberry, basil and mascarpone tart

    • Preparation time: 25 minutes, plus chilling and cooling
    • Cooking time: 35 minutes
    • Total time: 1 hour, plus chilling and cooling

    Serves: 10

    Ingredients

    ½ x 25g pack Cooks’ Ingredients Basil (leaves and stalks), plus extra small leaves to serve
    400g strawberries, hulled and halved
    2 tbsp granulated sugar
    ½ lemon, juice
    250g mascarpone
    170ml whipping cream
    2 tbsp icing sugar, sifted
    1 tsp vanilla extract

    PASTRY
    200g plain flour
    3 tbsp caster sugar
    1 Cooks’ Ingredients Unwaxed Lemon, zest of all, 1 tbsp juice
    110g unsalted butter, diced and chilled
    1 large egg yolk

    Method

    1. For the pastry, tip the flour, sugar, lemon zest, butter and a pinch of salt into a food processor. Pulse until the mixture resembles coarse breadcrumbs. Add the egg yolk, lemon juice and 2 tbsp very cold water (see Tip, right). Pulse until the dough starts to come together. Tip onto a work surface and use your hands to shape into a ball. Wrap in cling film and chill for about 1 hour, until firm.

    2. Meanwhile, scrunch the basil in your hand and add to a large bowl with the strawberries, granulated sugar and lemon juice. Mix together then set aside to macerate for 2 hours, stirring occasionally. Strain the strawberries in a sieve over a small pan and discard the basil; set the fruit aside. Heat the juices in the pan until reduced to a thin syrup; set aside to cool.

    3. On a lightly floured worktop, roll out the pastry and use to line a 23cm fluted tart tin. Chill for 30 minutes. Preheat the oven to 180˚C, gas mark 4 and put a baking sheet in to heat up. Prick the base of the chilled pastry case with a fork, then line the tin with baking parchment and fill with baking beans. Blind bake for 20 minutes. Remove the paper and beans, and bake for a further 10-12 minutes until dry and golden. Put on a wire rack to cool completely.

    4. For the filling, put the mascarpone, whipping cream, icing sugar and vanilla in a large bowl and use a balloon whisk to mix until well combined and thick enough to hold soft peaks. Spoon the mascarpone mixture into the pastry case, then use a palette knife to smooth it out to an even layer. Spoon the strawberries onto the tart then scatter over some extra small basil leaves. Drizzle with the cooled strawberry and basil syrup to serve. 

    Your recipe note

    Edit your recipe note

    This recipe first appeared in Waitrose & Partners Food Italian supplement, August 2019 issue. Download the Waitrose & Partners Food app for the full issue

    Comments

    Average user rating

    5 stars

    Glossary