Malta Independent - - CROSSWORD & FUN -

Prep Time 50 Min

Cook Time 20 Min

Ready in 70 Min

Serves 6

Sticky straw­berry al­mond tarts In­gre­di­ents

100g al­mond meal 75g buck­wheat flour 30g gluten-free pure ic­ing sugar, sifted, plus 1 ta­ble­spoon ex­tra 60g un­salted but­ter, chopped 1 egg yolk 1/2 tea­spoon cold wa­ter 75g caster sugar 1 ta­ble­spoon wa­ter, ex­tra 250g fresh straw­ber­ries, hulled, halved 150g mas­car­pone 150g fresh ri­cotta 1/2 tea­spoon vanilla bean paste


1. Pre­heat oven to 180°C/160°C fan forced. Grease, shal­low round fluted tart tins with re­mov­able bases. 2. Place al­mond meal, buck­wheat flour and ic­ing sugar in a food pro­ces­sor and pulse to com­bine. Add but­ter and process un­til mix­ture re­sem­bles bread­crumbs. Add the egg yolk and wa­ter. Process un­til mix­ture just comes to­gether. 3. Di­vide dough into 6 por­tions. Gently roll each por­tion on a sheet of lightly floured bak­ing pa­per un­til 5mm thick. Ease into pre­pared tins and press dough into sides. Trim edges. Place tarts in the freezer for 20 min­utes to chill. 4. Place tart shells on a large bak­ing tray. Bake for 15-18 min­utes or un­til golden. Set aside to cool com­pletely. Re­move from tins. 5. Mean­while, place sugar and wa­ter in a large fry­ing pan over low heat. Cook, stir­ring, for 2-3 min­utes or un­til sugar dis­solves. Add straw­ber­ries. Sim­mer, gently stir­ring oc­ca­sion­ally, for 3-4 min­utes or un­til just soft and sticky. Set aside to cool slightly. 6. Use a small food pro­ces­sor or stick blender to com­bine the mas­car­pone, ri­cotta, vanilla and ex­tra ic­ing sugar. 7. Di­vide mas­car­pone mix­ture among tart cases. Top with straw­berry. Spoon over syrup from pan.

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