Hillary’s Fruit Tart With Lemon Curd Mascarpone Crème Recipe

SA Bake Off's Hillary Arries's mouth-watering fruit tart will be perfect for the Festive season


Ingredients

Shortcrust pastry

  • 225g cake flour 1ml salt
  • 1ml salt
  • 150g butter, cubed
  • 10ml castor sugar
  • 1 egg yolk
  • 15ml iced water
  • 5ml lemon juice

Mascarpone

  • 40g butter, softened
  • 115g castor sugar
  • 50ml lemon juice
  • 2tsp zest of lemon
  • 2 large eggs
  • 8ml corn flour
  • 250ml whipped cream
  • 250g mascarpone cheese
  • 20g icing sugar

Assembly of Fruits

  • 100g kiwi
  • 100g strawberries
  • 100g mandarins
  • 100g raspberries
  • 50g blueberries
  • 50g gooseberries

Preparation

Shortcut pastry

  1. Preheat oven to 200°C
  2. Sift flour in a bowl and add salt
  3. Rub the butter into the flour until the mixture resembles fine breadcrumbs
  4. Add sugar & mix egg yolk, water & lemon juice into dry ingredients to make a stiff dough
  5. Knead the dough well to combine
  6. Wrap the dough in cling film & chill in refrigerator for about 1hour
  7. Place the dough onto a lightly floured surface and roll out to a thickness of 4mm
  8. Fit the dough in a 26cm removable fluted tart pan
  9. Gently lift edges off. Prick base with a fork several times & place in refrigerator for 30 minutes
  10. Line base of dough with baking paper & bake for 5-10 minutes or until golden brown
  11. Remove from oven & set aside to cool, before removing pastry from pan

Lemon curd mascarpone

  1. Combine all ingredients in a saucepan & whisk together over medium heat
  2. Stir constantly until the mixture begins to thicken
  3. Pour mixture through a sieve into bowl
  4. Cover the surface with cling wrap & leave to cool
  5. Refrigerate to cool completely
  6. Whisk the cream until firm peaks
  7. Beat in the softened mascarpone cheese & icing sugar
  8. Fold into the lemon curd

Assembly

  1. Remove pastry from the fluted tart pan & place on serving tray
  2. Transfer mascarpone cream into a piping bag & fill the pastry case
  3. Arrange the fruits over the mascarpone starting from outside moving to the centre
Recipe by Hillary Arries (The Great South African Bake Off contestant, season 2)
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