Fruity dessert treat, stacked with delicious sweet berries
2 cups plain flour
3 T caster sugar
2 T cold water
150g cold butter, chopped
2 C mascarpone
½ C caster sugar
1 C white choc, broken into small pieces
2 cups berries (fresh or frozen)
1. Preheat oven 180 degrees Celsius.
Grease base of tart tin.
2. Blitz butter, sugar & flour in a food processer until mix is like fine breadcrumbs. Slowly add iced watter to form a smooth dough (may need
to add more). Kneed lightly, then placed covered in the fridge for approx. 25 minutes. Roll out on a floured surface, until approx. 3 mm
thick or whatever thickeness is preferred. Line tart tin, then top with baking paper. Top baking baker with baking weights or uncooked rice.
3. Bake for 10 mins, remove weights & then for another 12 minutes until pastry is starting to brown. (Baking times may vary depending on
your oven). You’ll know its done when a skewer inserted in the centre comes out dry.
5. Beat mascarpone with caster sugar until well blended. Fold in white chocolate. Fill cooled tart base and top with berries.