How to make it

  • To make the pastry, stir the flour and sugar together in a bowl.
  • Add the butter and rub it with your fingertips until the mixture resembles coarse bread crumbs. Mix the egg yolk with 3 tbsp cold water.
  • Add the egg and process until the pastry draws together into a ball. Wrap and chill for 30 minutes.
  • On a floured surface, roll the dough into a 1/8 in (3mm) round circle and use to line six 4in (10cm) tart pans with removable bottoms. Prick all over. Chill for 30 minutes.
  • Preheat the oven to 400°F (200°C).
  • Line the dough with wax paper and fill with baking beans.
  • Bake for 10 minutes.
  • Remove the paper and beans and bake for 10 minutes more, until the crust is golden and crisp.
  • Combine the white chocolate and ½ cup of the mascarpone in a heatproof bowl.
  • Place over a saucepan of barely simmering water and stir until melted.
  • Remove from the heat. Add the remaining mascarpone and whisk briskly until smooth, then whisk in the cream.
  • Spread in the tart shells.
  • Refrigerate for 3 hours, until softly set.
  • Mound the berries on the tart.
  • Garnish with mint leaves, sift with confectioner's sugar, and serve chilled.

Reviews & Comments 1

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    " It was excellent "
    peetabear ate it and said...
    great recipe... love individual desserts.. five forks
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