Rainbow Tarts – Team Taste – Anna Louwrens (12) and Jan Louwrens (7)

Short crust pastry:_mg_1954

  • 225g plain flour
  • 100g butter, cut into cubes
  • Cold water

 Filling:

  • 250g mascarpone
  • 1 tbsp castor sugar
  • 1 lemon (zest)
  • vanilla pod
  • strawberry jam (to show a variant)
  • fresh strawberries, raspberries, blue berries, seedless grapes (preferably green)
  • flake chocolate

METHOD_mg_1961

  1. Preheat oven to 180 degrees Celsius
  2. Sieve the flour into a bowl
  3. Add the butter bit by bit, rubbing in with your fingertips till it resembles breadcrumbs
  4. Add 2 or 3 tablespoons of cold water and mixt to a firm dough.
  5. Wrap the dough in cling film and put into the fridge to chill while making the filling.
  6. Mix together the mascarpone, castor sugar, lemon zest and vanilla seeds
  7. Roll out the dough and cut to required size. Line cups of a muffin tray with the dough and prick lightly with a fork.
  8. Bake for 12 to 15 minutes till golden
  9. When cooked, remove from oven and leave to cool
  10. When cooled, fill the pastry cups by adding a spoon of jam followed by a spoon of mascarpone
  11. Top with the sliced berries and crumble the chocolate over
  12. Serve

Enjoy! Yum.Me!

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