This is easy peasy and looks so impressive.
Strawberry and Mascarpone Tart – to serve 8
- 1 large egg
- 1 tbsp caster sugar
- 250g mascarpone cheese
- 2 drops vanilla extract
- 250g strawberries
For the crumb base:
- 75g butter
- 250g almond, orange or sweet oat biscuits (or digestives will do!)
You need a rectangular tart tin with a removable bottom. We used a long thin one 12cm x 34cm.
For the crumb base, melt the butter in a small saucepan. Crush the biscuits to a coarse powder in a food processor (or bash them in a bag with a rolling pin). Mix the crumbs with the butter, then spoon into the tart tin and smooth them into into the corners and up the sides. Press firmly but don’t try not to compact them too much. Stick the base in the fridge until it has set.
To make the filling, separate the egg, put the yolk in a bowl with the sugar and beat for a few seconds to mix. Beat in the mascarpone until you have a custard-coloured cream. Stir in a few drops of vanilla extract. With a clean whisk and a clean bowl, beat the egg white until it stands stiff, then fold it into the creamed mascarpone.
Spoon the mascarpone into base. Hull the strawberries, slice them thinly and arrange them on the top. Put the tart back in the fridge but remove it about 20 minutes before serving.
Drink with: a glass of Moscato d’Asti – lightly sparkling and deliciously sweet and fruity.
(Original recipe from Nigel Slater: the kitchen diaries, Fourth Estate, 2005.)