Ingredients
- Shortcrust pastry
- 225g cake flour 1ml salt
- 1ml salt
- 150g butter, cubed
- 10ml castor sugar
- 1 egg yolk
- 15ml iced water
- 5ml lemon juice
- Mascarpone
- 40g butter, softened
- 115g castor sugar
- 50ml lemon juice
- 2tsp zest of lemon
- 2 large eggs
- 8ml corn flour
- 250ml whipped cream
- 250g mascarpone cheese
- 20g icing sugar
- Assembly of Fruits
- 100g kiwi
- 100g strawberries
- 100g mandarins
- 100g raspberries
- 50g blueberries
- 50g gooseberries
Instructions
Shortcut pastry
- Preheat oven to 200°C
- Sift flour in a bowl and add salt
- Rub the butter into the flour until the mixture resembles fine breadcrumbs
- Add sugar & mix egg yolk, water & lemon juice into dry ingredients to make a stiff dough
- Knead the dough well to combine
- Wrap the dough in cling film & chill in refrigerator for about 1hour
- Place the dough onto a lightly floured surface and roll out to a thickness of 4mm
- Fit the dough in a 26cm removable fluted tart pan
- Gently lift edges off. Prick base with a fork several times & place in refrigerator for 30 minutes
- Line base of dough with baking paper & bake for 5-10 minutes or until golden brown
- Remove from oven & set aside to cool, before removing pastry from pan
Lemon curd mascarpone
- Combine all ingredients in a saucepan & whisk together over medium heat
- Stir constantly until the mixture begins to thicken
- Pour mixture through a sieve into bowl
- Cover the surface with cling wrap & leave to cool
- Refrigerate to cool completely
- Whisk the cream until firm peaks
- Beat in the softened mascarpone cheese & icing sugar
- Fold into the lemon curd
Assembly
- Remove pastry from the fluted tart pan & place on serving tray
- Transfer mascarpone cream into a piping bag & fill the pastry case
- Arrange the fruits over the mascarpone starting from outside moving to the centre