Carème Fresh Berry & Mascarpone Cream Tart
TOTAL TIME: 30 - 40 MINUTES
1 (375 g packet) CARÈME ALL BUTTER PUFF PASTRY, defrosted
1 egg, beaten
250 g mascarpone cheese
600 mL thickened cream
¼ cup icing sugar
2 tsp vanilla bean paste
1 punnet each of strawberries, blueberries and raspberries
1 handful fresh mint
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 smallknife, score a 2 cm 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. Garnish with mint leaves and serve immediately.