By the time this post goes up, I will be back in England. My first ‘cold’ Christmas for about 5 years.
While you’re all having delicious grilled food, and hopefully a couple of these tarts; I will be tucking into roast potatoes, covered in gravy.
However, while the food maybe different, the sentiments will hopefully be the same; love, peace and spending time with family.
The tarts symbolise summer for me; the deep ruby-redness of strawberries, and the combination of the orange cream is just divine, both to look at and to over-indulge in. Although sweet-pastry can be quite difficult to work with, (I have been many different methods for getting it into the tin nicely, but rolling dough between two baking sheets is the one definitely works the best for me) it is worth persevering and making your own pastry – these tarts are definitely worth it!
Wishing you all a safe and enjoyable summer holiday.
- 175g room temperature butter
- 250g flour
- 75g icing sugar
- 2 large egg yolks (preferably free-range)
- 2 tbsp very cold water
- Orange Vanilla cream
- 400g mascarpone
- 1 cup double cream, lightly whipped
- Zest from 1 large orange
- 15ml juice from above orange
- 2 tbsp icing sugar
- 1 tsp vanilla paste
- Strawberries (hulled and sliced)
- 1 -2 tsp icing sugar to dust over the top
- 1. Add all pastry ingredients into a food processor and mix on low until the ingredients come together to form a ball of dough
- 2. Wrap the dough up in glad-wrap and refrigerate for 1-2 hours minimum
- 3. Mix the mascarpone, orange zest, and orange juice, icing sugar and vanilla paste together.
- 4. Lightly whip the double cream before adding it to the mascarpone mix. Refrigerate until needed.
- To cook
- Preheat the oven to 200deg on pastry bake.
- 1. Remove the dough from the fridge and try not to touch it.
- 2. Take two large sheets of baking paper and unwrap the dough and place it on the counter between both sheets (see photo).
- 3. Roll the dough to the appropriate sized tart tin
- 4. Line the tart tin with the pastry (this is tricky and requires you to mould the pastry to the tin
- 5. Cover the tin with another sheet of baking paper and add the beans
- 6. Blind bake for 15-25 mins depending on tin size.
- 7. Allow to cool / remove from tin
- To assemble
- 1. Put the pastry case onto the presentation dish of choice
- 2. Add the mascarpone filling mix until the pastry is fully filled
- 3. Decorate the tart with strawberries and sprinkle with icing sugar.
- Serve immediately.