Tiramisu tart
(serves 6)
Prep time: 30 mins Refrigeration time: 1 hour Cooking time: 20 mins
280g flour
3/4 cup butter
3 tbsp sugar
3 tbsp water For the filling:
500g mascarpone
3 tbsp brown sugar
10g gelatin, soaked in 2 tbsp water until soft
50ml strong coffee (espresso)
200g white chocolate, melted
250ml cream, whisked to make soft peaks
200g sugar
250ml water
200g strawberries and blueberries
1 Preheat the oven to 160°C. Place the flour, butter and sugar in a food processor and process into the texture of rough bread crumbs. Add the water and mix into a dough then wrap in cling film and refrigerate for 20 minutes.
2 Roll out the cold dough on a floured surface until it’s 3mm thick then use it to line a 35cm loose-based cake tin.
3 Refrigerate for 20 minutes then prick the cold dough with a fork and bake blind, lined with baking paper and baking beans, for 10 minutes or until the dough starts to discolour.
4 Remove the baking paper and beans and bake until golden brown, about 10 minutes. Remove from the oven and cool.
5 Whisk the mascarpone, sugar, dissolved gelatin and coffee into a smooth mixture. Add the melted chocolate and mix well. Fold into the whisked cream then pour into the baked crust. Place in the refrigerator to set.
6 Bring the sugar and water to a boil in a mediumsized pan. Boil for about 5 minutes then pour the warm syrup over the fruit and leave to cool.
7 Remove the tart from its tin, place on a serving dish and spoon over the cold fruit.