Strawberry tart with lime mascarpone cream

INGREDIENTS FOR A 26 CM TART

BASE

200 g '00' flour

120 g butter

70 g icing sugar

25 g ground almonds

1 egg

Half a vanilla pod

A pinch of salt

50 g white chocolate

Neutral or apricot glaze

Mint leaves to garnish

MASCARPONE CREAM

500 g mascarpone

200 g fresh cream (100 g to heat, 100 g to whip)

125 g icing sugar

2 gelatine leaves (10 g)

500 g strawberries

1 lime

I put butter pieces in a bowl for hand mixing or in a processor and work until even.for a few minutes.

I add all other ingredients.

I combine without warming or overworking dough, keeping it short and crumbly.

I remove, compact and place on parchment.

I flatten, wrap well and refrigerate at least 2 hours, preferably overnight.

I roll into a buttered, floured tart tin. and prick the base; ideally refrigerate another hour before baking.

I preheat to 170°C, line closely with parchment and fill with dried beans or rice. I blind bake for about 20 minutes, remove paper and weights and bake another 5 minutes until golden.

CREAM

I wash and dry strawberries, remove stalks and halve.

I soak gelatine in cold water for 10 minutes.

I boil 100 g cream with icing sugar, remove and stir in squeezed gelatine, then cool.

I whisk mascarpone electrically, gradually adding the cold gelatine mixture.

It should be smooth and even.

I whip the other 100 g cream, well chilled.

I gently fold into mascarpone from top to bottom., I add grated green lime zest.

To prevent pastry softening against cream, melt white chocolate in a bain-marie or microwave, brush over the whole base and let set.

I add cream to the base and refrigerate an hour.

I decorate with strawberries and mint., brush strawberries with neutral or apricot glaze.

I refrigerate until set. A wonderful fresh tart; with the chocolate barrier it stays perfect the next day. Other berries work too.