Macerated strawberry tart with mascarpone and tarragon

Recipe by Matt Noonan


This is great recipe to make with kids and one that's easily adaptable too. The pastry and the mascarpone mousse are great vehicles to carry any other berries you want to use.

The tarragon works so well with strawberries it's a great addition and a nice twist. If tarragon isn't your thing then basil or mint also work incredibly well. You could even add black pepper too!

You’ll need:

Pastry

125g butter
60g icing sugar
125g plain flour
75g ground almonds
2g baking powder
Pinch salt
1 egg yolk

Macerated strawberries

500g strawberries, quartered
50g caster sugar
1 tbsp chopped tarragon

Mascarpone mousse

250g mascarpone
250ml whipping cream
25g icing sugar

Method:

1. Start by making the pastry. Cream the butter and sugar together until smooth.

2. Add the flour, salt, baking powder and ground almonds. Rub together with your fingertips until you have a mixture than resembles breadcrumbs.

3. Add the egg yolk and bring together. Wrap in cling film and rest for at least 30 minutes before rolling out.

4. Line a buttered tart dish with the pastry, lay some cling over and fill with baking beans to blind bake to case.

5. Cook the tart case at 160C for 15 minutes. Remove the baking beans and cook the case for another 5-7 minutes. Set aside and cool.

6. In a mixing bowl combine the strawberries, tarragon and sugar and toss them together until thoroughly coated. Leave at room temperature for 30 minutes. After this time they will be ready.

7. In another bowl whip the cream with the sugar to a soft peak. Fold in the mascarpone until fully incorporated.

8. To assemble fill the tart case with the mascarpone cream and top with the strawberries, garnish with a few sprigs of tarragon and a dusting of icing sugar.