Fresh Berry & Mascarpone Cream Tart

This tart is a perennial crowd pleaser, with a flaky butter puff pastry base topped off with lashings of rich cream and tangy berries. It’s the perfect light dessert to serve after a large Christmas dinner, and it’s so mouth-wateringly delicious, your family will beg you to make it time and time again!

Serves: 8
Prep/Cook Time: 10 minutes Cook time – 20 to 30 minutes
Skill Level: Easy

Ingredients

1 (375g packet) Carême All Butter Puff Pastry, defrosted
1 egg, beaten
250g mascarpone cheese
600ml thickened cream
1/4 cup icing sugar
2 teaspoons vanilla bean paste
1 punnet each of strawberries, blueberries and raspberries
1 handful fresh mint

Method

Preheat oven to 200°C.
Line a large baking tray with baking paper. Unroll the pastry and lay it on the baking tray. Using a small knife, score a 2cm border around the edge of the pastry. Brush the scored edge with the beaten egg and bake for 20 minutes or until the edges are golden and puffed.
Remove from the oven and gently press the pastry down within the scored edge. Set aside to cool completely.
To make the mascarpone cream, beat the mascarpone and icing sugar in a large bowl until well combined and smooth. In a separate bowl, combine the thickened cream and vanilla bean paste then beat until stiff peaks form. Gently fold the cream mixture through the mascarpone mixture until just combined.
Cover the pastry with the mascarpone cream mixture, then top with berries.