Roasted strawberry tart

With just a couple of simple twists on a regular strawberry tart, this version will steal the dessert spotlight – the biscuit base is topped with a luxurious mascarpone custard, and roasting the strawberries intensifies their flavour and creates a soft and juicy self-saucing effect.

Roasted strawberry tart Credit: Kitti Gould

• serves

  8

• prep

  15 minutes

• cook

  30 minutes

• difficulty

  Mid

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Ingredients

• 500 g strawberries, hulled and halved
• 2 tbsp caster sugar
• 1 tsp orange zest

Biscuit crust

• 200 g Digestive biscuits
• 2 tbsp plain flour
• ¼ tsp ground cinnamon
• pinch of salt
• 30 g caster sugar
• 100 g unsalted butter, melted

Mascarpone custard

• 240 ml milk
• 5 tbsp sugar
• 4 egg yolks
• 2 ½ tbsp cornflour
• 250 g mascarpone
• 2 tsp vanilla bean paste or good quality extract
• 125 ml (½ cup) pure (pouring) cream

Chilling: 1 hour

Instructions

1. Preheat the oven to 200˚C. Toss the strawberries with the sugar and orange zest and spread onto a baking paper lined baking tray. Bake for 15 - 20 minutes or until soft and juicy. Remove from the oven and stand to cool completely. Reduce the oven temperature to 175˚C.
2. For the biscuit crust, place the biscuits in a food processor and blitz into a fine crumb. Add the flour, cinnamon, salt and sugar and combine well. Add the melted butter and pulse until well combined. Tip the crumb into a 24 cm round fluted tart tin with removeable base and press it into base and up the sides of the tin. Use a flat - bottomed glass to help you press evenly. Bake for 10 minutes, then remove from the oven, stand to cool slightly, then refrigerate until fully cooled.
3. For the mascarpone custard, place 3 tablespoons sugar and 180 ml milk in a small saucepan and stir over low heat until scalding. Place the remaining 2 tablespoons sugar, 60 ml milk, egg yolks and cornflour in a bowl and whisk to combine. Whisking continuously, gradually pour the hot milk into egg yolk mixture and whisk until well combined. Pour back into the pan and whisk continuously over medium heat until the mixture thickens. Once it is really thick, continue to cook a further 1 - 2 minutes. Remove from the heat. Whisk in the mascarpone and vanilla, the transfer to a bowl and place a piece of baking paper on the surface of the custard. Allow it to cool, then refrigerate until chilled and firm.
4. When the custard is cold, whisk the cream to soft peaks and fold into the custard. Pour into the prepared tart shell, then spoon the strawberries over the top. Slice and serve.

 

Photography by Kitti Gould.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Slice Of Life

Watch The Full Episode Here

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Watch The Full Episode Here

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