You know it’s summer when the strawberries start ripening! This tart makes for a simple but elegant dessert for dinner parties, special occasions or just cos! With a dash of balsamic vinegar, it is a truly special alternative to a more traditional Eton mess.
Ingredients:
1 pack ready roll shortcrust pastry
125ml balsamic vinegar
30g brown sugar
200g mascarpone
100g icing sugar
75g double cream
600g strawberries
1 handful mint
You could try making your own pastry if you like, otherwise, pick up a pre-made option, Dorset style from the Dorset Pastry Company. You can get your strawberries from farmshops all over the region and real Dorset cream from here. You can even find mascarpone-style cheese from these producers.
Method:
Begin by greasing a tart tin and lining it with the shortcrust pastry. You will need to cut off any excess and prick with a fork before cooking. Chill the pastry base in the fridge for 10 minutes.
While the pastry is chilling, combine the balsamic vinegar and brown sugar in a small saucepan, simmering over a medium heat for around 15 minutes, it should thicken and form a syrup.
Preheat your oven to 180 degrees or gas mark 4 and remove the pastry from the fridge. Blind bake for 15 minutes.
Remove from the oven and set aside to cool completely while making the filling.
Whisk together the mascarpone and icing sugar until fully combined, then gradually whisk through the double cream to form a thick slightly stiff mixture. Spoon the cream onto the cooled tart case and arrange chopped and hulled strawberries over the top. Drizzle over the balsamic glaze and garnish with fresh mint.
