Recipes
Date posted: 02/12/2024
Ingredients
| Strawberry | 220g |
| Cherries, pitted | 70g |
| Raspberries | 75g |
| Caster sugar | 15g |
| Puff pastry (35 x 24cm approx.) | |
| Everyday Favourites free range egg (whisked up to make an egg wash) | 1 |
| Mascarpone | 250g |
| Icing sugar (plus extra to garnish) | 35g |
| Philadelphia Original | 200g |
| Vanilla pod | 1 |
| Mint leaves | 20 |
Method
- Hull the fruit and place in a bowl, sprinkle over the caster sugar and allow to sit at room temperature for 1 hour minimum to soften and sweeten the fruit.
- Roll out the puff pastry and heavily prick the pastry with a fork to prevent it from rising too much.
- Egg wash the pastry and then place in a 200 °C preheated oven.
- Cook till golden brown all over and then take out and allow to cool at room temperature.
- Once cool, cut the pastry in half width ways so you have two cooked pastry sheets.
- Whisk the mascarpone, icing sugar and Philadelphia with the vanilla pod till mixed, then place the mixture in a piping bag.
- Assemble the tart by piping the cheese mix in spots on the first pastry sheet and placing the fruit in the gaps.
- Once the first layer is complete, stack the second pastry sheet on top and repeat the process.
- Scatter the mint and any remaining juice from the fruit over the top, then finish with a dusting of icing sugar. Discover our wholesale dessert supply services.