I’m going to call this tart the Raffaele, after my wonderful boyfriend. He loves tarts, and he adores berries. His favourite tart is made with a pâte sucrée, filled with a crème pâtissière, and is generously adorned with berries of different varieties. Of course I love making this for him on occasion, but it is a lengthy process I must admit.
So behold! A beautiful tart which takes a fraction of the time to make!
All you need to do is decide which kind of berries you’d like to smother this with.
For the pâte sucrée (sweet pastry):
- 180g all-purpose flour
- 30g caster sugar
- ½ teaspoon salt
- 160g unsalted butter, frozen and cut into small cubes
- 1 large egg
For the filling:
- 2 heaped tbsp blackberry jam (or whichever kind of jam you prefer)
- Juice and zest of 1 lemon
- 250g mascarpone cheese
- 3 tbsp icing sugar, sifted
- 140ml whipping cream
- 2 tsp honey
- Fresh blackberries (or any type of berry you choose)
To make the pâte sucrée, combine the flour, sugar and salt in a food processor. Add the butter and pulse until breadcrumbs have formed. Then add the egg and pulse until the breadcrumbs come together as dough. Tip the dough out onto a lightly floured surface, form into a ball, wrap in clingfilm and refrigerate for 1 hour.
Preheat oven to 205°c and place the rack on the middle shelf.
On a large piece of parchment paper, sprinkle over some flour and roll out the pastry on this to a couple of inches bigger than the size of your tart pan. Ideally you want the pastry to be around 4mm thick. Make sure you keep sprinkling some flour over the dough to prevent it sticking, rotating it ever couple of rolls and turning sides just a couple of times to make sure it doesn’t stick to the parchment paper! Roll it loosely around a floured rolling pin and carefully drape it over your tart pan. Lightly press down the bottom and sides, then fold over the excess pastry to form a thicker crust. Use a rolling pin to roll over the top of the pan to remove any excess pastry. Prick the bottom and sides of the pan, line with parchment paper and fill with baking beans. Blind bake for 10 minutes, remove the beans and parchment paper then bake for a further 10 minutes until a light golden brown.
Remove from the oven and leave to cool entirely in the tart pan.
Once cooled you can prepare your filling. In a bowl mix together the mascarpone, icing sugar, honey, lemon juice and zest and set aside. In another bowl beat the whipping cream until lightly whipped. Fold this into the mascarpone mixture and set aside.
In a small saucepan add your jam and 5 tablespoons of water and bring to the boil. Remove from the heat and leave to cool slightly.
Using a pastry brush, brush your loosened jam onto the base of the pastry. Place in the fridge for a couple of minutes to harden.
Next, spoon in the mascarpone filling and smooth over with a palette knife. Decorate with blackberries and chill in the fridge for at least an hour before serving.
Makes one 8-9 inch tart.