Imagine these on your Christmas table. Oh-er, yes!
Recipe from Riverstone Kitchen Another Helping
By Bevan Smith
1 x recipe, sweet shortcrust pastry, blind baked in 12 x 10cm tart tins (see below) 1 recipe vanilla bean Mascarpone (see below) 4 punnets fresh strawberries, hulled Icing (confectioner’s) sugar, to dust Mascarpone 500g (about 1 pound) mascarpone Zest of 1 small lemon 4 Tbsp icing (confectioner’s) sugar ½ tsp vanilla bean seeds 500ml (17 fluid ounces) cream, lightly whipped
1 Dip a dessertspoon into hot water and place 2 spoonfuls of vanilla mascarpone in each pastry tartlet case. Slice strawberries in half lengthways then arrange around the edge of the tartlets, before filling the middle, cut-side facing outwards. Lightly dust with icing sugar and serve immediately.
2 For the pastry, mix 175g (about 6 ounces) unsalted butter at room temperature, 75g (2-3 ounces) icing (confectioner’s) sugar, 2 free-range egg yolks, 250g (about 8½ ounces) plain flour and 1 Tbsp cold water in an electric mixer bowl and mix on low speed with the paddle attachment until the pastry comes together to form a dough. Knead lightly, roll into a ball, cover and refrigerate for 30 minutes. Unwrap pastry, slice into 12 pieces and press into tartlet tins and bake blind for 10-15 minutes in an oven preheated to 200°C/400°F.
3 For the mascarpone, place mascarpone, lemon zest, icing sugar and vanilla bean seeds in a bowl and mix together with a wooden spoon. Fold in lightly whipped cream until just combined.
Riverstone Kitchen Another Helping by Bevan Smith $49.99
Published by Riverstone Kitchen Photography by Fiona Andersen
Available in leading NZ bookstores and online through the Riverstone Kitchen website
Other recipes by Bevan Smith on Shared Kitchen: