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GSABO - S2- Ep3 - Recipes

Fruit Tart with Lemon Curd Mascarpone Creme

GSABO

The Great South African Bake Off - Past series

BBC Lifestyle

Ingredients

Shortcrust pastry:

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

Lemon curd mascarpone:

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

Assembly:

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

Preparation method

Shortcrust pastry:

  • Preheat oven to 200 C
  • Sift flour into a bowl and add salt
  • Rub the butter into the flour, until the mixture resembles fine breadcrumbs
  • Add sugar and mix egg yolk, water and lemon juice into dry ingredients to make a stiff dough
  • Knead the dough well to combine
  • Wrap the dough in cling film and chill in refrigerator for about 1 hour
  • Place the dough onto a lightly floured surface and roll out to a thickness of 4mm
  • Fit the dough in a 26cm removable fluted tart pan
  • Gently lift edges of the dough and lightly press the bottom rim and flutes in, trimming off the edges
  • Prick base with a fork several times and pace in fridge for 30 minutes
  • Line base of dough with baking paper and fill with baking beans
  • Bake blind in oven for 15 minutes
  • Remove baking beans and baking paper and bake for 5-10 minutes or until golden brown
  • Remove from oven and set aside to cool, before removing pastry from pan

Lemon curd mascarpone:

  • Combine all ingredients in a saucepan and whisk together over medium heat
  • Stir constantly, until the mixture begins to thicken
  • Pour mixture into a bowl, through a sieve
  • Cover the surface with cling wrap, and leave to cool
  • Refrigerate to cool completely
  • Whisk the cream until firm peaks
  • Beat in the softened mascarpone cheese and icing sugar
  • Fold into the lemon curd

Assembly:

  • Remove pastry from the fluted tart pan and place on serving tray
  • Transfer mascarpone cream into a piping bag and fill the pastry case
  • Arrange the fruits over the mascarpone, starting from the outside, moving to the centre